The aroma of the bakery in my neighborhood, which made me make these tomato paste cookies first thing in the morning, we owe you a debt of gratitude.
They turned out great. Remember that tomato paste bakery cookie we made the other day? This is a slightly different version. I think it turned out even better.
Now for the recipe:
- 3/4 cup chickpea flour
- 1/2 cup hazelnut flour (you can get this by grinding hazelnuts in a food processor)
- I put the consistency on the side. You can change the flours as you like while maintaining this consistency, but I think it turned out amazing like this 🙂
- 1/4 cup olive oil (6 tbsp)
- 2 teaspoons acuka or 1 teaspoon mixed tomato/pepper paste
- 1 egg white inside, yolk outside
- 2 tablespoons water
- 1/2 teaspoon mahlep (optional)
- 1/2 teaspoon baking soda, 2 teaspoons vinegar to activate – you can also use 1 teaspoon baking powder instead of these two.
A little salt, don’t add it if your tomato paste is salty 🙂
I mixed everything together and kneaded it. I shaped them with wet hands. I made 12 of them, they’re so cute.
I brushed the tops with egg yolk. I had some egg yolk left over, so I saved it for an omelet tomorrow. I sprinkled sesame seeds on top and baked them in a 150-degree Celsius convection oven. I estimate it took 20-25 minutes. They cracked beautifully, becoming a crunchy, melt-in-your-mouth bakery-style cookie (that’s what we call it, a regional expression).
I doubt anyone would dislike this and prefer a bakery cookie. I’m that confident. Shall we blow everyone away like a cloud cake? Healthy eating doesn’t mean eating bland, tasteless things. Let’s prove it to everyone.
Public service announcement: Consume with awareness and in moderation. Even though it’s good fat, it’s a high-fat cookie. I ate two for breakfast. The rest will be eaten tomorrow.
Enjoy your meal, everyone.
With love,
Sema
