Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Toast sesame seeds for 15–20 minutes until lightly browned and fragrant, mixing once or twice during baking to ensure even browning. Set aside to cool.

Meanwhile, place sugars, margarine, and vanilla into mixer and beat at medium speed until fluffy.

Add egg, honey, tahini paste, and orange rind; beat just until blended.

Beat in 1/3 cup toasted sesame seeds, flour, ground almonds, baking soda, and salt until a soft dough is formed.

Place remaining 2/3 cup toasted sesame seeds in a bowl; scoop dough into tablespoon-sized balls and roll in toasted sesame seeds to coat.

Arrange cookies two inches (five centimeters) apart on baking sheets lined with Gefen Parchment Paper. Bake for 10–12 minutes or until edges are lightly browned.