Tahini, almond and honey cookies (Tahinobiskoto) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 231) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can use a mixture of black and white sesame seeds.

  • anniecc on May 08, 2023

    These were excellent, although you definitely need to like the flavour of tahini. Just the right level of sweetness for me. They were also super easy to make. I might be tempted to add lemon or orange zest next time.

  • Apollonia on April 02, 2023

    Super quick and easy--- a great kids project for those reasons--- and they tasted great. As with Boffcat, mine didn't spread much, so I would squish flatter and also roll in sesame, rather than sprinkle

  • Boffcat on April 24, 2022

    Very quick and easy to whip up, and we really enjoyed them. Mine didn't spread in the oven, so I'd squash them flatter next time.

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