Reminiscent of a spiced Mexican hot chocolate and with relatively few ingredients and very few steps, these cookies are easy, quick, delicious and have a unique heat. Plus they’re egg-free so you can eat the dough with no worries.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini’s subtle flavor won’t overwhelm the chocolate in the way many nut butters might—though cashew butter would be a good, mild substitute if you have it on hand.