These were almond tahini honey cookies.
They were simple and healthier because of no egg, no flour, no oil, no dairy, and no granulated sugar. I adapted a
recipe of Honey Tahini cookies by food & wine with one change. I didn't roll the dough balls in the sesame seeds; instead, I gave one slice of almond to each. The output of the original recipe looked like sesame balls. I like sesame, but wanted my cookies to be almond-sesame(tahini) flavor, not dominated by sesame. The recipe told me to arrange the balls on the baking sheet so they’re about 2 inches apart. I assumed the dough would spread out, but tried to bake all the balls on the same baking sheet at once to save time and energy.
According to the recipe, the baking time was about 8 minutes. After 6 minutes, I didn't see any spreading. The cookies were almost in the same shape as before baking. I was relieved. Then, after 8 minutes when I was supposed to take the baking sheet out from the oven. I was shocked! They DID spread.
Something must have happened in the last two minutes! Many of them merged with neighbors. Oh-oh. My bad. I carefully separated the connected parts by a knife while the cookies were still warm and soft. In spite of the could-have-avoided-accident, the cookies tasted lovely! The edge was crispy and the center was chewy. The cookies gave us a pleasantly unexpected cookie experiment.
