Almond Tahini Chewy Cookies

Preheat the oven to 350°F if you prefer chewier, softer cookies or 375ºF for slightly crisper cookies, more well-done cookies

Line 2 rimmed baking sheets with parchment paper

In a large bowl, mix the dry ingredients; ground almonds, salt, and baking powder

In a small saucepan over low heat, mix together the maple syrup, tahini, and vanilla until everything is completely combined and the mixture has begun to melt about 5 minutes

Pour the tahini mix into the dry ingredients bowl and stir with a spoon until everything is combined to a soft bouncy dough

Refrigerate the mixture for 10 minutes so that it firms slightly

Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball

Place it on a baking sheet and repeat with the remaining dough, spacing 2 inches between the dough

If a flatter and crisper cookie is desired, use the tines of a fork to gently flatten the dough

Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking

Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges

The cookies will puff a little during baking but will flatten during cooling

Watch carefully so that the bottoms don’t overbrown

Cool cookies completely on the baking sheets on wire racks

Store the cookies in an airtight preferably refrigerated