Almond-Sesame Cookies
1-1/2 cups whole-wheat pastry flour
1-1/2 cups unbleached white flour
2 t. baking powder
1/2 t. salt
1/2 cup sesame seeds, toasted
1-1/2 cups raw almonds, coarsely chopped
4 oz. silken tofu, firm or soft
1 cup light olive oil or other vegetable oil
1-1/2 cup light brown sugar, packed
2 T. almond extract

Preheat oven to 350 degrees. In a bowl, stir together the flours, baking powder, and salt. Mix in the seeds and almonds. Set aside. In another bowl, mash tofu and combine with the olive oil, sugar, and almond extract. Mix well. Using a rubber spatula, fold the wet
ingredients into the flour mixture.

Roll the mixture into one-inch balls, flatten between your palms and place them on ungreased baking sheets. Bake the cookies 12-14 minutes or until the edges begin to brown. Remove from the cookie sheet and cool on a rack. Note: It is easier to handle the dough with wet hands.