Tahini Marmalade Thumbprints

Updated at: Thu, 05 Dec 2024 16:41:05 GMT

Step 1

Preheat the oven to 350 F and prepare two cookie sheets with parchment paper or Silpat.

Step 2

Whisk the almond flour, baking soda, and salt together in a medium bowl. Add tahini, sugar, orange blossom water, 2 tbsp water, and combine. If the dough is crumbly, add another tablespoon of water and until it forms a ball.

Step 3

Spread the sesame seeds in a shallow dish. Scoop the dough into teaspoon-sized balls and roll them around in the sesame seeds, then put them on one of the cookie sheets spaced 1 1/2 inches apart.

Step 4

Bake only one sheet until the tops of the cookies are cracked but still soft and the bottoms are golden, 8-9 minutes. Take out the pan and poke indentations in the top of each cookie with a wine cork or similar stubby thing. (I used the end of a wooden spoon. My cookies deflated at this point, so I think that's normal.) Fill each indentation with about 1/2 tsp marmalade. Return the pan to the oven and bake until the cookies are golden, about 5 (mine needed 9) minutes more. While the first batch bakes, scoop and roll the next batch of cookies for the second pan.

Step 5

When the first pan comes out, put in the second pan of cookies so you are only poking/filling with jam one tray at a time. They will harden as they cool.

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