Double Sesame and Almond Cookies

ln a 12-inch skillet over medium-low, toast the almond flour, stirring, until golden brown, 6 to 8 minutes. Transfer to a medium bowl and let cool. Meanwhile, heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Put the sesame seeds in a small bowl. To the cooled almond flour, whisk in the all-purpose flour, salt and baking soda.

In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high until fluffy, about 3 minutes. Reduce to medium-low and mix in the honey and tahini. Mix in the egg white and vanilla. With the mixer on low, gradually mix in the flour mixture just until combined, 5 to 10 seconds. Scrape the bowl to ensure no pockets of flour remain.

Divide into 24 portions (about 1½ tablespoons each). Use your hands to roll each into a ball, dipping each on one side into the sesame seed. Set seeded side up on the baking sheets, 12 per sheet. Bake until golden brown, 14 to 16 minutes, switching and rotating the sheets halfway through. Immediately and firmly rap each sheet twice against the counter to deflate the cookies. Cool on the baking sheets for 10 minutes. Using a wide metal spatula, transfer to a wire rack and cool completely.

Chocolate-Dipped Double Sesame and Almond Cookies: Follow the recipe; reserve the parchment-lined baking sheets. When the cookies have cooled, in a medium microwave-safe bowl, microwave 170 grams (6 ounces) bittersweet chocolate on 50 percent power, stirring every 30 seconds, until melted and smooth. Dip the bottom of each cookie in the chocolate, lifting and twisting to allow any excess to drip back into the bowl. Place the cookies dipped side down on a baking sheet. Let stand until the chocolate sets, about 1 hour.