How to Make Tahini Cookies

These cookies are sort of a cross between halva & biscotti. They hold up well, so can be made days before serving (stored in an airtight container). Recipe from Jerusalem by Ottolenghi and Tamini.

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How to Make Tahini Cookies Recipe
18 Steps
Ingredients
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1
Gather your ingredients. The original recipe calls for traditional tahini paste. Sesame butter will also work.

Gather your ingredients. The original recipe calls for traditional tahini paste. Sesame butter will also work.

2
Preheat the oven to 400 degrees.

Preheat the oven to 400 degrees.

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3
Place the butter (make sure it is room temp) and the sugar in a mixer, with a paddle attachment.  Beat on medium speed until just combined.

Place the butter (make sure it is room temp) and the sugar in a mixer, with a paddle attachment. Beat on medium speed until just combined.

4
While it is still mixing, add the tahini.

While it is still mixing, add the tahini.

5
Add the vanilla.

Add the vanilla.

6
Add the heavy cream.

Add the heavy cream.

7
Add the flour.

Add the flour.

8
Beat until the dough comes together, about another minute.

Beat until the dough comes together, about another minute.

9
Transfer the dough to a clean work surface.

Transfer the dough to a clean work surface.

10
Knead until it is smooth.

Knead until it is smooth.

11
Grab a bit of dough and roll into a ball. You want each ball to be about 20 grams. I am horrible at eyeballing amounts like this, so I use a scale.

Grab a bit of dough and roll into a ball. You want each ball to be about 20 grams. I am horrible at eyeballing amounts like this, so I use a scale.

12
Place on a baking sheet lined with parchment paper or a silpat (you will need two). Space the cookies at least an inch apart.

Place on a baking sheet lined with parchment paper or a silpat (you will need two). Space the cookies at least an inch apart.

13
Use the back of a fork to push the cookie so that it flattens slightly. You want the cookie to become imprinted with the marks of the tine.

Use the back of a fork to push the cookie so that it flattens slightly. You want the cookie to become imprinted with the marks of the tine.

14
Repeat on all the cookies

Repeat on all the cookies

15
Sprinkle each cookie with some cinnamon.

Sprinkle each cookie with some cinnamon.

16
Place in the oven and bake until golden, about 15 minutes.

Place in the oven and bake until golden, about 15 minutes.

17
Remove from oven and let cool on wire rack.

Remove from oven and let cool on wire rack.

18
Cookies will keep in a sealed container for a week.

Cookies will keep in a sealed container for a week.

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