Tahini And Almond Cookies

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David Lebovitz


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1 cup (140 g) all-purpose flour

1 cup plus 2 tablespoons (140 g) whole wheat flour

2 1/2 ounces (70 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

2 tablespoons water

3/4 cup plus 2 tablespoons (200 g) raw tahini paste

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