Mix 1 cup of raw Aljana Tahini with 150 grams of sugar, 200 grams of melted butter (or 180 grams of coconut oil if you are vegan) and 350 grams of flour mixed with a teaspoon of baking soda. The dough should be soft but not sticky.
You can make your favorite cookie shapes and press on almond into the center of each cookie. Spread the cookies on a baking tray and bake in a preheated oven (150 degrees Celsius) for 20-25 minutes. Don’t over bake! The cookies come out still soft and will harden while cooling down.