Tahini and Almond Cookies

Ingredients

• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 7.5 ounces (210 g) ground almonds (see note**)
• 5 1/2 ounces (150 g) cold unsalted butter, cut into cubes
• 3/4 cup (150 g) sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup plus 1 Tablespoon (100 g) raw tahini paste

Directions

1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
2. In a food processor, blend the all-purpose flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.
3. Add tahini and process until a smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)
4. Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers. 
5. Bake for about 12-14 minutes, or until golden brown. Cool completely and serve.

**Note: Ground almonds are also called almond meal, almond flour, or almond powder.