These Almond Tahini Cookies with Cinnamon Icing are interestingly made with almond meal instead of flour, ground sesame seeds and are sweetened with honey. Adapted from Anja's Honey Tahini Almond Cookies
In a small bowl, combine and mix the almond meal, toasted, ground fennel seeds, kosher salt and the baking soda. In a medium bowl, stir together the honey, tahini and vanilla extract until well combined.
Add the dry ingredients to the honey tahini mixture and mix until well incorporated. The dough should be solid enough to form balls when rolled in the palm of your hand. If it's too wet, add some more almond meal.
Form dough balls into about the size of a cherry. Roll in sesame seeds and place on a baking sheet lined with parchment paper or a Silpat. Leaving 1-2 inches space between cookies, flatten each to 1/4 inch thickness. Repeat until you make 20 to 24 cookies.
Bake for about 10 minutes or until bottoms are golden. For extra crispy cookies, flip them upside down and leave in the warm oven for a few more minutes.
In a small bowl add the powdered sugar, cinnamon, milk and stir to a smooth paste. Pipe the icing over the cookies after they have cooled.