Creamy Cardamom Tahini Cookies

• about 2 3/4 cups self-raising flour (350 grams)
• 1/2 cup sugar
• 1 cup whole grain sesame paste
• 14 tablespoons butter (200 grams) room temperature
• 1 teaspoon vanilla essence
• 1/2 teaspoon freshly ground cardamom
• about 40 blanched almonds

1. Preheat oven to 350 F.
2. Mix all the ingredients together in a large bowl. You might start witha wooden spoon, but in the end you have to bring this batter together with your hands. rnrnOnce it has come together start forming it into medium-sized balls and place them about an inch apart from each other on a lined baking tray. It is a fairly sticky dough. Cool and wet your hands; press the balls down into thick disks and press a single almond into each.
3. Bake for between 10 and 15 minutes, making sure you remove them from the oven before they begin to brown, but when they are fully solid. Your kitchen should smell of butter and cardamom at this point.
4. Allow to cool-- completely!-- before removing them from they baking trays. rnrnEnjoy with a nice espresso!

flour, sugar, whole grain sesame paste, butter, vanilla essence, freshly ground cardamom, almonds

Taken from food52.com/recipes/13018-creamy-cardamom-tahini-cookies (may not work)