preheat the oven to 170℃, and line a biscuit tray with baking paper.Step 2:
on a very low heat gently melt the tahini and salt in a saucepan. Once melted remove from the heat and pour into a mixing bowl. Stir the honey into this warm mixture.Step 3:
add 2 cups of almond flour to the tahini mixture. Here you can add the cacao nibs too, or add them on top at the end. Mix until a soft yet firm dough ball forms.Step 4:
divide into 12 smaller balls, and smooth each ball out between your palms.Step 5:
place on the prepared tray and flatten slightly with your fingertips. Decorate the tops of each cookie with a generous sprinkling of cacao nibs. Gently press them in to stop them from rolling off.Step 6:
bake for 10 minutes in the oven. Remove from the heat and allow to cool and set on a wire rack. (See note below)Step 7:
Enjoy while they last! Warning: these cookies are so good you may just inhale them.Note:
The bottom of the cookie tends to cook faster than the top of the cookie. Going over the cooking time might result in a nicely brown top but a slightly burnt bottom. Stick to the recommended cooking time, and remember to give your cookies a chance to set.