Etrog-Tahini Cookies

A great post-Succot snack, these gluten-free cookies highlight the zest and juice of the etrog as well as the deep nutty sesame flavor of tahini. Very easy to make and you can chill the cookie dough days ahead and keep covered in the refrigerator until you’re ready to bake.

Makes about 18 cookies depending on size

1/2 cup almond flour
1/2 cup oat flour (or buckwheat or sorghum flour)
1/2 tsp baking soda
1/2 cup tahini (stir it well in the jar so it's not too watery)
zest of 1 etrog
2 tbsp etrog juice (if you don't have a juicer, it may be difficult to juice your etrog and you can use lemon juice instead)
1/2 cup raw honey
1 tsp vanilla extract
pinch of kosher salt
about 2 cups sesame seeds to roll the cookie dough in (mix of black and white sesame seeds is visually appealing)

In one medium size bowl, mix the flours, salt and baking soda
In another medium size bowl, combine the tahini, honey, vanilla extract, etrog juice and zest
Pour the wet ingredients into the dry ingredients and stir until all ingredients are well blended
Chill for 30 minutes (or up to 3 days) covered in the refrigerator
When ready to bake, preheat oven to 325 and line cookie sheets with parchment paper
Pour a generous amount of sesame seeds onto a plate
Scoop out about 1-1/2 tbsp of dough at a time, form into a ball and roll in the plate of sesame seeds until completely covered
Place your rolled balls on the cookie sheet and flatten with your fingers into a nice round cookie about 1/4" thick (leave about 2 inches between each cookie on the sheet to allow a small amount of spreading while baking)
Bake your cookies for 8-9 minutes just until they get slightly brown on the sides (they don't need to be browned on top)
Let cool for a couple minutes before removing from cookie sheet and serving
Store the cookies in an airtight container or bag in the refrigerator for best results (if there's humidity in the air they may soften too much at room temperature)