The last few weeks since we moved into the apartment I’ve been making almond milk for our post run breakfast smoothies. There’s a few reasons for this and not just because I’m a bored taitai with nothing to do all day…promise.
We hardly ever have milk in the fridge as neither of us drink tea or coffee and in any case Rich is a walking cholesterol time bomb so I try to keep all diary down to a minimum. I normally buy soy milk but the couple of brands I’ve tried here I didn’t like.
In any case, almond milk is dead simple to make and quite delicious and half a cup of almonds produces about 400ml of milk which is perfect blitzed with porridge oats, a couple of dates, vanilla, bananas, strawberries and blueberries.
Nothing has been going to waste – I save the almond pulp and use it for baking.
I don’t bother to do anything with the pulp. It keeps for a couple of days in the fridge in a tupperware container and whilst it’s still a little damp I just substitute it for almond meal in recipes. I suppose you could dry it out in the oven briefly if you really wanted to – but I can’t be bothered.
I first saw these tahini biscuits on David Lebovitz and was totally intrigued with using tahini in baking – I’ve always used it for savoury recipes. Then a couple of days after moving in to the apartment I read this article about why tahini is good for you. And just in case I wasn’t listening, I walked into the Avocado Lady and there was a 900g tub of the stuff on the shelf right in front of me. That’s a lot of tahini.
These biscuits are super easy to make. I added orange zest because I’m incapable of baking without adding either the zest of an orange or a lemon to anything. And because I love tahini, I sprinkled sesame seeds on top of the biscuits before they went in the oven. Not necessary and it’s up to you.
Another change I made was to use brown sugar which is why my biscuits are darker than the original recipe. I liked it – it adds a caramel flavour to the finished product but use whatever you have in the cupboard.
I think you’ll like them. They are surprisingly moreish with a lovely crumbly texture. There’s a lot of tahini but the end result is subtle and quiet delicious. And they’re good for you right? Perfect for an afternoon pick me up. Enjoy.
Tahini & almond biscuits
- 1 cup plain flour
- 1 cup plus 2 tbsp whole wheat flour
- 70 g ground almonds or almond pulp from making almond milk
- 150 g cold unsalted butter cut into cubes
- 3/4 cup brown sugar
- Zest of 1 orange
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tbsp water
- 3/4 cup plus 2 tbsp tahini
- 1/4 cup sesame seeds to sprinkle on top of biscuits
Preheat oven to 175C. Line two baking sheets with baking paper.
In a food processor blend the flours, ground almonds, butter, sugar, zest, vanilla and salt and pulse until the mixture resembles bread crumbs.
Add the water and tahini until the dough starts to come together in a ball.
Remove the dough, knead it together briefly and then form it into a log. If it feels too dry, dampen your hands and the dough will come together.
Using a tablespoon, 'dig out' balls of dough from the log and place them on the baking sheet. Flatten each one with your fingers.
Sprinkle sesame seeds over the biscuits and press gently into each biscuit.
Bake for about 12-15 minutes or until golden brown.
Cool before serving.