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Dark choco-chip tahini cookies from the Aegean cookbook that Finn got me for early Valentine’s Day. Highly suggest following the recipe as it’s written. I eschewed the sesame seeds + rolled sugar on top. Mistake! These are much better cooled than fresh out of the oven. Perhaps should’ve baked them for the full 15 minutes or even twice-baked them for more of a biscotti crumb.

A bit of an enigma to my sweet-as-hell American palette but excellent for dunking in coffee, as the recipe encourages.