Ingredients:

  • 240g tahini, well-stirred
  • 170g honey, floral variety
  • 1 unit large egg, room temperature
  • 5ml vanilla extract
  • 300g super-fine almond flour
  • 6g baking soda
  • 3g fine sea salt
  • 50g white sesame seeds
  • 15g black sesame seeds
  • 1 pinch flaky sea salt

Instructions:

  1. In a large mixing bowl, whisk the tahini, honey, egg, and vanilla extract until the mixture lightens in color and achieves a thick, velvety ribbon consistency.
  2. Sift the almond flour, baking soda, and sea salt into the wet mixture. Use a silicone spatula to fold the ingredients together until no white streaks remain and a tacky dough forms.
  3. Scoop tablespoon-sized portions of dough and roll them into 1-inch spheres.
  4. Combine white and black sesame seeds in a small bowl. Roll each dough ball in the seeds until completely encrusted.
  5. Place the coated balls on a baking sheet lined with parchment paper and bake for 12 minutes until the exterior is mahogany-colored and crackled. Finish with a sprinkle of flaky sea salt.