Cranberry Tahini Pistachio Cookies
Together with three my Swiss foodie gang I decieded to launch a little Christmas baking project called #swisschristmasbaking18. Over the course of the next couple of weeks we’ll share our favourite Christmas treats with you. Some may be more traditional, some newly invented, you’ll see. However, there’s one common theme throughout our recipes, they will all be plantbased aka vegan.
Before I go on talking about my first recipe I want you to introduce you to the three wonderful ladies who joined me in this project.
Lara aka @vanillacrunch
Lara is the queen of chocolate. She bakes the most wonderful treats, which she shares on her Instagram and blog. Furthermore, Lara publishes lifestyle content about loving yourself, contraception and the up and downsides of being a blogger. I’ve known Lara ever since I’ve started blogging and she’s always been a great friend to me, who has helped me out whenever I was stuck with anything blog related
Heike aka @tastyasheck
Heike’s eye for aesthetics is one of a kind. Her food styling always seems on point and every little detail is placed perfectly. Heike shares her beautiful veggie creations on her Instagram. If you love colourful food, you’ll love Heike’s content. I’ve also known Heike ever since I started this food blogging thing I have now been doing for four years and working with her has always been such an inspiration to me.
Verena aka @frei_style
Verena cooks and bakes the most wonderful family friendly foods you could imagine. And they’re all plantbased. On her blog and Instagram she shares the treats and delicacies her family gets to enjoy on the daily. I love how Verena shows how one can so easily implement the plantbased lifestyle into a family of four people including two cute little girls, who one will occasionally see in her Instgram stories.
So please check out the three wonderful ladies and now I’ll get talking about my recipe.
I decided to go classic Fanny and share a Tahini based cookie with you today. It’s super delicious and something a little different, however, it’ll go great with your Christmas cookie classics. The added cinnamon, pistachios and cranberries adds a festive touch and creates a wonderful tasting cookie. And guess what it’s also incredibly easy as there are no cookie cutters and rolling out dough is involved.
Cranberry Tahini Pistachio Cookies
Lara’s Cookie: online on the 8th of December 2018
Verena’s Cookie: online on the 14th of December 2018
Heike’s Cookie: online on the 19th of December 2018
Happy Baking!
Cranberry Tahini Pistachio Cookies
- Dough:
- 75g icing sugar
- 100g Tahini
- 60ml water
- 40g white spelt flour
- 100g whole wheat spelt flour
- 30g pistachios
- 30g dried cranberries
- 1 dash of salt
- 1 dash of vanilla
- 2 tbs sesame mixed with 1tbs coconut sugar and ½ cinnamon
- Glaze:
- ½ tl cinnamon
- 100g icing sugar
- 2 tbs oat milk
- Additional ingredients:
- pistachios
- dried cranberries
- Mix icing sugar, tahini and water.
- Add flour, salt, cranberries, vanilla, pistachios and combine. Roll into a log, wrap in baking paper and place in the freezer for 1 hour.
- Preheat oven to 180°C. Roll the dough log in the sesame cinnamon mixture and cut into 1cm slices. Place on lined baking sheet.
- Bake for 12 minutes and let cool completely.
- Mix the ingredients for the glaze. Dip each cookie into the glaze and sprinkle with additional pistachios and dried cranberries.
Yum! How long do you thing these will stay good at room temperature in an airtight container?
They will last about 1-2 weeks, I’d say:)