From Hello! Magazine -Lemon-Olive oil Thumbprint Cookies

This is the first time I have used tahini (ground sesame butter) in a very long time. Turns out it makes a great gluten-free cookie.

Ingredients:

• 1& 1/2 cups almond flour (and by this, I assumed ground almonds)
• finely grated zest of one lemon
• 1/8 teaspoon salt
• 1/4 cup tahini
• 1/4 cup honey
• 1 tsp olive oil
• 1/2 teaspoon vanilla extract
• 16 whole almonds

Methods:
Preheat your oven to 350 degrees F. Then line a baking sheet with parchment paper.

In a medium sized bowl combine the almond flour, lemon zest and salt. In a second bowl combine the tahini, honey, olive oil and vanilla. Stir the wet ingredients into the dry ingredients to form a dough. Break off about 1 tablespoon of the dough and form into a ball. Place the balls about 1-2 inches apart on the baking sheet. Press and almond into the top of each ball. Bake for about 12 minutes. This recipe makes 16 cookies.