Stuffed biscuits or whoopie pies;

A spoonful of my favorite cocoa tahini is enough to take off the simplest of biscuits.


  • 70 gr (1/2 cup) all-purpose flour
  • 90 gr cup hazelnut flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 230 gr butter, at room temperature
  • 150 gr granulated sugar
  • 165 gr brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 200 gr chopped chocolate (70%)
  • coarse sea salt, for sprinkling
  • 100 gr choco tahini


  • In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, granulated sugar, and brown sugar on high speed until light and fluffy, for 2-3 minutes.
  • Scrape down the sides of your bowl and add the eggs and vanilla, beating until incorporated.
  • Scrape down the sides of your bowl again and with your mixer on low speed, add your dry ingredients and mix until just combined.
  • Remove bowl from stand mixer and, using a spatula scrape down the sides and pull up once you hit bottom, checking to make sure there aren’t any flour patches in there. Chances are, there will be.
  • Once you’re sure all flour is incorporated, add your chopped chocolate and, using the same motion, stir until evenly distributed.
  • Transfer dough into a bowl, cover, and chill at least 5 hours, or (preferably) overnight to meld the flavors together.
  • Preheat your oven to 180˚C. Line a baking sheet with parchment paper.
  • Roll the dought into balls around 2,5 cm in diameter. You can get 8 of them in the pan. Don't put more because they will spread and you will get one huge cookie.
  • Bake until cookies are flattened, a little crispy around the edges and set in the middle, for 12-13 minutes.
  • Remove them from the oven and top immediately with sea salt.
  • Allow to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
  • Combine the with a spoon of choco tahini to turn them to whoopies.

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