Makes about 30 cookies. L notes that this recipe seems to be affected by the weather/humidity and you may need to add a bit of flour or tahini if you are not getting a smooth dough that is moist and soft.
1/3cupslices of bleached almonds, for decoration(30g)
Instructions
Heat the oven to 320°F (160 °C) and line cookie sheets with parchment paper.
In a mixing bowl, whip the butter with the sugar for 2-3 minutes until slightly puffed. Add the vanilla and tahini and mix just until combined.
Sift the flour with the baking powder and fold into the mixture with a spatula until you get a smooth dough, moist and soft, slightly oily, and barely clinging to the hands, if only a few crumbs. If the dough is dry and crumbs add 1-2 teaspoons water. If the dough is too wet, add 2 teaspoons of flour.
Make balls about 1-inch in diameter, processing the balls as little as possible.
Place the balls an inch apart on cookie sheets and gently push an almond slice down on each one, which flattens it a bit.
Bake for about 14 minutes until the cookies are ever-so-lightly golden.