Biscotti al tahini. From scream. So I'll write a few lines to convince you to rush to the supermarket to buy the tahini and prepare these cookies. The tahini is Sesame cream, of Moroccan descent, that is used to make hummus: It is now for sale anywhere (they're all ethnic shops but also many supermarkets), but it is very easy to prepare at home, just whisk together sesame seeds and olive oil until you have a thick paste and oily. Although it is easy, There are sale of good, biological weapons, and I always keep a pack in the House. Even in ten minutes to prepare the mouth-watering Tartufini tahini CHOCOLATE AND FLOWER SALE, also original and perfect as gifts.
These cookies (Epicurious recipe), are exquisite, I can't define it otherwise: friabilissimi catalogue, crispy, melt in your mouth, have the flavor of Sesame and slightly salty touch that teases the palate. Get ready in 5 minutes, because you just put all the ingredients in the mixer and work them briefly together, then form the cookies to tahini (by hand, in a few minutes) and Cook. They are perhaps the best simple cookies (not covered or stuffed) that I have ever eaten. Find many more ideas of chocolates, cookies and more to prepare and give to friends and relatives (but not only at Christmas) the special COOKIE RECIPES. Try these cookies and let me know, I'm sure thank me. Have a good day!
DOSE 25 BISCUITS:
130 grams of flour 00
70 grams of caster sugar extra until
100 grams of walnuts, pecans or toasted pine nuts
a pinch of salt
60 grams unsalted butter
100 grams of tahini (sesame paste)
a tablespoon of organic vanilla extract
2 tablespoons black sesame seeds and white
2 tablespoons Demerara sugar (cane)
The tahini cookies are really ready within minutes. Before starting to preheat the oven at 180 degrees static.
Coarsely chop the toasted nuts. Put in bowl of food processor (Mixer, Planetary mixer or food processor, anything goes) all ingredients and work a few minutes until they have blended into a thick and hard. You can also prepare these handmade biscuits, in this case use put the bowl for at least an hour in the refrigerator, because the dough of the tahini biscuits can be sticky. Once you have a dough, derive from the compound 25 balls, processing them with your hands slightly moistened.
Mix the brown sugar and white and black sesame seeds and place on a sheet of parchment paper. Roll each ball in the sugar mixed with sesame seeds and place on a baking sheet covered with baking paper, then crush lightly with the Palm of your hand.
Bake cookies tahini and bake for 20-25 minutes, then churn and leave to cool completely. The cookies crumbly and tasty tahini will last for a week if kept in a dry place at room temperature, but usually they end up before, much earlier. Bon appétit!