A delicious, crispy cookie to accompany tea.

-1 cup almond flour. You can also grind one cup of almonds into flour using a food processor.

-3 tablespoons buckwheat flour – any flour you prefer will do.

-4 tablespoons carob extract. Suitable for baking if produced at low heat. I usually use fruit in my baking, but I didn’t have time to make date puree. I used this instead. It was delicious. I recommend that you make sure the molasses and extracts you use in baking are cold-pressed or produced at low heat. Traditionally produced molasses is not suitable for baking.

-2 tablespoons tahini

-1 egg

I kneaded everything together. It became a firm, sticky dough. I wet my hands and made round shapes, then pressed them down. I baked them in a 150-degree turbo oven for about 25 minutes. We don’t increase the heat so that neither the almonds nor the extract are damaged 😊 The cookie is not sweet. It has a very slight sweetness. I want to warn you in advance. It turned out very crispy. I absolutely loved the taste 🥰