How to Make Tahini Cookies

by Sara Paul Raffel

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.

Supplies

  • ⅔ Cups Superfine sugar (130 grams)
  • ⅔ Cups Unsalted butter, at room temp (150 grams)
  • ½ Cups Tahini paste, or sesame butter (110 grams)
  • ½ Teaspoons Vanilla extract
  • 5 Teaspoons Heavy cream (25 grams)
  • 2 Cups + 1 1/2 tbsp all purpose flour (270 grams)
  • Ground cinnamon
  • Instructions

    Step 1

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

    Step 2

    Preheat the oven to 400 degrees.

    Step 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.

    Step 4

    While it is still mixing, add the tahini.

    Step 5

    Add the vanilla.

    Step 6

    Add the heavy cream.

    Step 7

    Add the flour.

    Step 8

    Beat until the dough comes together, about another minute.

    Step 9

    Transfer the dough to a clean work surface.

    Step 10

    Knead until it is smooth.

    Step 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.

    Step 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.

    Step 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.

    Step 14

    Repeat on all the cookies

    Step 15

    Sprinkle each cookie with some cinnamon.

    Step 16

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

    Step 17

    Remove from oven and let cool on wire rack.

    Step 18

    Cookies will keep in a sealed container for a week.