This past year, I helped Haagen-Dazs develop an ice cream flavor and, yes, it was as fun as it sounds. The result is the new Haagen-Dazs flavor, Toasted Sesame Brittle. It has chunks of my Honey, Cardamom & Sesame Brittle in a toasted sesame ice cream. I couldn’t be more proud of how it turned out. The brittle itself will be joining the Morning Glory Confections flavor roster soon. I can’t wait to share it with you.
These cookies are inspired by my Honey, Cardamom & Sesame Brittle. They have an appealing crispy and chewy texture that's reminiscent of meringue. They’re addictive on their own but you may want to combine them, sandwich style, with the Toasted Sesame Brittle ice cream. Next level. Let me know what you think.
1 cup (225g) tahini
¾ cup (160g) sugar
¼ cup (90g) honey
½ tsp vanilla
¼ tsp ground cardamom
1 egg, lightly beaten
1 tsp baking soda
3 Tbs sesame seeds
Fleur de sel or Maldon sea salt
Adjust racks to the upper and lower third of the oven. Line two baking sheets with parchment paper. Preheat oven to 350°F. Makes about 28 cookies.
Combine tahini, sugar, honey, vanilla and cardamom in a bowl of a stand mixer fitted with the paddle attachment (if you don’t have a stand mixer you can use an electric hand mixer and large mixing bowl). Mix on medium speed until dough comes together and forms a ball. Add egg and baking soda and mix until well combined. The dough will be a little runnier and stickier than many cookie doughs. Refrigerate dough in bowl for 10-15 minutes.
Lightly oil your hands with a neutral flavored oil (canola, grapeseed, etc.) so the dough doesn’t stick to your hands. Scoop out level tablespoons of dough and roll them into balls with your hands. Place 2” apart on prepared baking sheets. Sprinkle salt and then sesame seeds onto the cookies. Bake for about 9-10 minutes, rotating and switching rack position halfway through, until golden brown. Cool on pans for a few minutes and then transfer to cooling racks with a spatula. You can reuse the parchment paper for the next batches.