Photo by Alex Lau, food styling by Susan Spungen, prop styling by Kalen Kaminski
Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads. As long as you have one large and one small cookie cutter, they don’t have to be the same shape. Feel free to mix and match diamonds, squares, and teardrops. As for that tahini—now’s not the time to skimp on quality. Considering it’s such a dominate player, make sure you buy the best.