Tahini & Almond Cookies

tahini-almond-cookies-4

I was first introduced to these cookies by my work colleagues who travelled frequently to Israel to visit their friends and family. On one occasion, one colleague returned with a box of these moreish cookies to share in the office, and I was instantly hooked. To say that I helped myself to more than my fair share would be a gross understatement; I embarrassed myself by dipping into the cookie jar every time someone wasn’t watching, quickly depleting the holiday gift that was meant for the whole office to share. But in some ways, I hope my greed was received as a compliment, as an acknowledgment of a culture which was very foreign and unfamiliar to me. Or at least that was the subliminal message I was trying to send.聽Thankfully, my colleagues have made many more visits to Israel since, each time returning with a box of these delicious treats to my delight.

To look at, these cookies are quite plain and reveal nothing special. But one bite into the crumbly and buttery biscuit and you are instantly hit with the nutty flavour of the tahini. And it is precisely the tahini which makes these cookies so addictive. It had never occurred to me that tahini could be used in baking; the tub of tahini sitting in my pantry had only ever met a hummus. So not only was I thrilled to come across a recipe for these delicious cookies, but this recipe also happens to be a fabulous way of using up that large tub of tahini that might be nearing its best-by date.

This wonderful recipe comes from Natalie Levin via her guest post on David Lebovitz’s blog. The moment I saw it, I couldn’t wait to try it. It is quick and easy to put together, and the finished product tastes exactly like those which my colleagues have been lugging back from Israel. Though, I might be biased in saying that these taste so much better – can anything beat homemade?

I am so happy to have found a recipe for these cookies and hope you will enjoy them too.

Cook’s Notes

For those who live in Europe, the whole wheat flour I used is called:
* Vollkornmehl in German
* farine compl猫te in French
* farina integrale in Italian

Tahini paste can be found in most supermarkets or Middle Eastern grocery stores. The paste inevitably separates upon sitting so give it a good stir before using. Any opened tub of tahini can be kept in a cool place in the pantry or, if you prefer, in the fridge. The brand that is commonly sold where I live is the following:

The ground almond I typically use in baking is sold ready ground from blanched almonds, i.e. without the skin. If you use ground almonds where the almond skin has been included, you will have flecks of brown throughout the finished product. This is not a bad thing, but something worth noting.

 

58 Comments

  1. I totally fell in love with these when I saw them on David’s blog. They look unreal!

      Reply
      • eat, little bird 11 July 2012

        Have you tried to make them yet? They are so addictive! I’m already looking forward to morning tea tomorrow 馃檪

          Reply
      • Spicy Saffron 11 July 2012

        Tahini paste in cookies!!! Could have never occurred to me. They look delicious , Thanh. Lovely pictures too.

          Reply
          • eat, little bird 12 July 2012

            I know! I didn’t realise that tahini could be so much more versatile than merely an ingredient in dips and sauces. Their use in these cookies would be my favourite 馃檪

              Reply
          • Natalie 12 July 2012

            The cookies look gorgeous with your beautiful pictures 馃檪

            Glad you like it,
            Natalie

              Reply
              • eat, little bird 12 July 2012

                Oh thank you so much for coming by here, Natalie! And thank you for sharing this delicious recipe. It is definitely a keeper for me!

                  Reply
              • The Food Sage 12 July 2012

                Tub of tahini hiding in the back of the fridge, be scared. Be very scared!
                I’m going to make a batch of these for work tomorrow. Can’t wait. I knew that tub of tahini would come in handy for something other than hummus and tahini/yogurt/lemon dip for Moroccan BBQ lamb backstraps!

                  Reply
                  • eat, little bird 12 July 2012

                    LOL!! Indeed, they were my thoughts too! I had always lamented over the fact that the shops here sell only large 500g tubs of tahini which is way to much for when I want to make hummus or the like which only require a mere tablespoon or so. So these cookies are perfect for using up large amounts of tahini. Plus, they taste wonderful!

                      Reply
                  • Alice Choi 12 July 2012

                    so beautiful!! they look so good!

                      Reply
                    • Mathilda 12 July 2012

                      In Japan, they cook a lot with tahini, but I never tried it in cookies : what a great idea indeed !

                        Reply
                        • eat, little bird 12 July 2012

                          Oh really? That’s interesting to know because I have a feeling that I used to eat some sweets or cookies as a child which were made with tahini – there is something very familiar about the taste to me but I can’t seem to pinpoint it …

                            Reply
                        • thelittleloaf 12 July 2012

                          Ooh I saw these on David’s blog and was wondering whether to make them! You’ve convinced me with your gorgeous photos and words…going on the ‘to bake’ list!

                            Reply
                            • eat, little bird 12 July 2012

                              Very few recipes make me want to dash into the kitchen right away to recreate them, and this was certainly one of them 馃檪 Very worth the effort!

                                Reply
                            • Amy 12 July 2012

                              Hey there,
                              I really love your blog and so I nominated you for the Lovely Blog Award!

                              Please check it out here: http://snazzybiscuits.wordpress.com/2012/07/12/blogging-awards/

                              Have a lovely day,
                              Amy x

                                Reply
                                • eat, little bird 12 July 2012

                                  Thank you, Amy! That’s so lovely that you thought of my blog 馃檪 Many thanks for this wonderful honour!!

                                    Reply
                                • Susie 12 July 2012

                                  I’m racing to the shop first thing tomorrow morn to restock Tahini. They’ll be ready by morning tea time. I can’t wait. Thanks for this combination I hadn’t ever considered. x

                                    Reply
                                    • eat, little bird 12 July 2012

                                      I hope you will enjoy these cookies – they are certainly quick to put together and are delicious both warm and cool. Good luck and please let me know what you think of them!

                                        Reply
                                    • Jenny 12 July 2012

                                      What a great idea! I always end up with loads of leftover tahini when I make houmous, I like the idea of using it up to make sweet goods.

                                        Reply
                                        • eat, little bird 12 July 2012

                                          I’m the same as you – a huge tub of tahini is always too much for what I need to make a hummus or similar sauce. But I guess there is a reason why tahini comes in such large quantities – it is a popular ingredient in Middle Eastern cuisine. I think these cookies are a fabulous way to use up at least half a tub of tahini … unless you are making a double batch 馃檪

                                            Reply
                                        • Paula 12 July 2012

                                          I have never eaten tahini cookies, nor something similar, but I’m sure, no doubt, I would love them!!

                                          And, you know? I never buy tahini cos I think it will stay in the pantry for more than a life, so now, next time I will buy it! I will use the small amount I need when I want it, and then, I can waste the rest with some cookies!! Yummy!!

                                          Nice to see you again 馃槈

                                            Reply
                                            • eat, little bird 12 July 2012

                                              Indeed, now you will know how to use the remaining 480g of that 500g of tahini that you bought to make hummus 馃槈 But seriously, tahini happens to have quite a long shelf-life, even after it is open. But as I only ever used tahini to make hummus or the odd dipping sauce which required a tablespoon or two of tahini, I always had a large tub leftover and worried about it going off. Now, I think I am more likely to buy tahini to make these cookies and use any leftover for dips and sauces 馃檪

                                                Reply
                                            • The Patterned Plate 12 July 2012

                                              Oh, I just know I am going to love this! I find tahini a fantastic, quite versatile ingredient. Reach for it very often to make a sort of coating sauce to eat with lamb chops. Or mixed with buttermilk and garlic to make a light, savoury, nutty dressing for broccollini salad with green beans from Ottelenghi.

                                              But, I have never baked with it before. YUM! Lush photos as always 馃檪 I LOVE all the colourful wee bowls!!

                                                Reply
                                                • eat, little bird 12 July 2012

                                                  Ah yes, you might be more familiar with tahini than I 馃檪 I do love this ingredient but never thought it was something that could be used in baking. My colleague told me that tahini is also used in many Israeli cakes. Only now have I realised how versatile this ingredient is!

                                                    Reply
                                                • Wow, these look so delicious! I’ve never actually purchased tahini before, but this cookie might be reason enough to do it! Yum!

                                                    Reply
                                                    • eat, little bird 12 July 2012

                                                      Jen,
                                                      If you’re into cookies, I hope you will give these a try someday. They are unlike your sweet, chocolately cookies, but more refined like a macaroon. They have been amongst my favourite cookies and I’m thrilled to be able to make them at home now.

                                                        Reply
                                                    • Lianne 13 July 2012

                                                      Hi, I came across this recipe and your blog on foodgawker, and I just wanted to leave a comment to say thanks for finally giving me something I can use up the rest of my tahini with! And here I was calculating how much hummus I’d have to make so that my 400g jar wouldn’t go to waste 馃槈 This looks delicious, so thank you! Gorgeous photos, too.

                                                        Reply
                                                        • eat, little bird 15 July 2012

                                                          Oh you’re welcome! 馃檪 I was very happy to come across this recipe myself for partly the same reason. I hope you will get to try this recipe soon.

                                                            Reply
                                                        • Rushi 13 July 2012

                                                          Who would have thought of using tahini in cookies, now this I must try. I love tahini especially with fish and now I can include it in sweets thanks to you 馃檪 Once again a beautiful post by Thanh.

                                                            Reply
                                                            • eat, little bird 15 July 2012

                                                              Thanks, Rushi! I’ve tried tahini with lamb but never with fish – it sounds like an interesting combination. If you like tahini, I think you will like these cookies 馃檪

                                                                Reply
                                                            • Anita Menon 13 July 2012

                                                              I can already sense how wonderful the flavour must be. I live in Bahrain and I love Tahina and all that delicacies that use Tahina.
                                                              The almond cookies look absolutely delicious. Pictures looks fantastic as always

                                                                Reply
                                                              • Jen @ Savory Simple 16 July 2012

                                                                Just found your blog and I love it! It’s beautiful!

                                                                I’m a huge fan of tahini. I use it in dressings all the time and I’ve made cookies on a few occasions. These look awesome.

                                                                  Reply
                                                                  • eat, little bird 17 July 2012

                                                                    Oh thank you, Jen! I wonder if the cookies you made were similar to these? I’ve only known of the versions of these biscuits from Israel but I’m sure there are many other variations out there.

                                                                      Reply
                                                                  • Jennifer @ Delicieux 16 July 2012

                                                                    Your cookies look and sounds delicious Thanh! It had never occurred to me to use tahini in baking either, as I’ve only ever used it in savoury dishes – of course hummus, also mixed with lemon juice and yoghurt to serve with carrot fritters and to serve with felafel. I’m definitely going to have to try this.

                                                                      Reply
                                                                      • eat, little bird 17 July 2012

                                                                        Your thoughts were the same as mine. If you like the taste of tahini, I think you would like these cookies. Please let me know if you ever get around to making them!

                                                                          Reply
                                                                      • Liz Headon 16 July 2012

                                                                        I’ve never thought to use tahini in baking either – a sort of halwa cookie, in a way ?

                                                                          Reply
                                                                          • eat, little bird 17 July 2012

                                                                            Hi Liz,
                                                                            I’ve never tried a halwa cookie … if it is made of sesame seeds, it could taste similar, I think. When my colleagues first brought these cookies back from Israel, they described them as being made from sesame seeds, but I never made the connection with tahini!

                                                                              Reply
                                                                          • Ooh I would never have thought to have tahini in this way! They look so sweet and lovely. Perfect for the cookie jar at work I think!

                                                                              Reply
                                                                              • eat, little bird 17 July 2012

                                                                                These cookies now rate amongst my favourite 馃檪 So I would definitely recommend them for the cookie jar! It’s also a nice alternative to the more usual cookies, like chocolate, etc., as tahini is a more unusual flavour.

                                                                                  Reply
                                                                              • Jo 30 July 2012

                                                                                Love your step by step photos here Thanh. These look like a more interesting, well travelled and sophisticated peanut butter cookie 馃槈

                                                                                  Reply
                                                                                  • eat, little bird 6 August 2012

                                                                                    They look a bit like peanut butter cookies but they certainly taste different 馃檪 I need to make more because our biscuit tin was empty a few days after I made a batch of these cookies – they are so addictive!

                                                                                      Reply
                                                                                  • Li 5 October 2012

                                                                                    Made these cookies a while back and just blogged about them! They were really lovely, perfect with a cup of tea. Would love if you’d check it out here: http://wordsandcake.blogspot.com.au/2012/10/tahini-almond-cookies.html

                                                                                      Reply
                                                                                      • eat, little bird 5 October 2012

                                                                                        I’m glad you liked these cookies! I recently bought a tub of tahini, not to make hummus, but to make these cookies 馃檪

                                                                                          Reply
                                                                                      • Sugeehaz 6 December 2012

                                                                                        Wow! Very labor intensive with out a food processor but well worth it. Fortunately I do have a mini processor so I was able to grind the almonds or I might have passed on this recipe. Also I’m in the USA measurements were a nightmare but I worked it out. I love a challenge! I ended up using a postage scale and weighed most of it in ounces. I’ve decided I will be asking Santa for metric stuff for the kitchen.
                                                                                        For anyone interested my conversion is:
                                                                                        5 oz plain flour
                                                                                        5 oz whole wheat flour
                                                                                        5.3 oz sugar
                                                                                        2.5 oz ground almonds
                                                                                        7 oz tahini
                                                                                        10.5 tablespoons butter
                                                                                        2 tablespoons water
                                                                                        1 teaspoon vanilla
                                                                                        These taste great but not sure how true to the recipe above.

                                                                                          Reply
                                                                                          • eat, little bird 8 December 2012

                                                                                            Thank you so much for posting the conversion 馃檪 I’m glad to hear that you enjoyed these cookies and I’m sure you were quite true to the original recipe. Conversions can be tricky but if you can find some digital scales which give measurments in both metric and imperial, it can make life a bit easier in the kitchen 馃檪 Also, if you can’t find ready-ground almonds where you live, then I guess that would be an additional step to the recipe. But I’m glad it was worth it in the end!

                                                                                              Reply
                                                                                              • Sugeehaz 16 December 2012

                                                                                                Thanks for the feedback! I really wish the US would stop being so hardheaded and convert to metric. Our medical and scientific communities are all in but for some reason the general public just can’t take the leap. Our measuring cups and spoons have milliliters (ml) but the average cook here just ignores it. We all need to get on the same page one of these days!

                                                                                                  Reply
                                                                                                  • eat, little bird 25 December 2012

                                                                                                    Hopefully one day we will all use the metric system, but I’m saying this for purely selfish reasons because it would make it so much easier for me to understand American recipes 馃槈 I guess if you are brought up using a certain system, it’s hard to adjust. But when it comes to cooking (and much like science), the metric system makes so much more sense. Fingers crossed!

                                                                                                      Reply
                                                                                                      • MrsNumbles 6 January 2013

                                                                                                        As an American that recently started living in the UK, I heavily rely on a recipe conversion app that I have on my smartphone…..now to stop being lazy and start doing the math in my head.

                                                                                                        Oh, and I’m making these cookies next weekend. ;o)

                                                                                                          Reply
                                                                                                          • eat, little bird 8 January 2013

                                                                                                            I also rely heavily on an online conversion tool and feel I really ought to do the maths as well. Then again, maths was never my strong point and I would hate to give incorrect measurements here! Enjoy these cookies.

                                                                                                              Reply
                                                                                                  • Marti 13 December 2012

                                                                                                    I used the leftovers from a jar of tahini ‘butter’ (from toasted seeds).
                                                                                                    I added cinnamon, orange zest, a dash of almond extract, a bit more sugar, rolled the warm cookies in XXX sugar,
                                                                                                    and the cookies were good. This is one adaptable recipe!

                                                                                                      Reply
                                                                                                      • eat, little bird 25 December 2012

                                                                                                        I love how you have adapted this recipe! I love the sound of adding cinnamon and orange zest. It’s been a while since I’ve made these cookies and I’m thinking it might be time to make them again very soon. Thanks for your ideas!

                                                                                                          Reply
                                                                                                      • […] 讘讘诇讜讙 Eat, little bird […]

                                                                                                          Reply
                                                                                                        • […] wholemeal flour (which appealed to me, considering that I had some leftover from making the Tahini & Almond Cookies), and that it is covered in a brown-sugar glaze, giving this otherwise wholesome cake a sweet […]

                                                                                                            Reply
                                                                                                          • amy 18 August 2015

                                                                                                            These sounds great! Do you have to use ww flour or can use all one kind?

                                                                                                              Reply
                                                                                                              • Eat, Little Bird 18 August 2015

                                                                                                                I suppose you could use just one type of flour in this recipe, but I’ve never tried. These are very moreish cookies!

                                                                                                                  Reply
                                                                                                              • Kathy Crane 8 February 2016

                                                                                                                I have made them twice and love them so much.
                                                                                                                I saw the post on David’s blog.

                                                                                                                  Reply
                                                                                                                  • Eat, Little Bird 10 February 2016

                                                                                                                    These are among my favourite cookies! You must be a David Lebovitz fan too 馃檪

                                                                                                                      Reply

                                                                                                                  Leave a Reply

                                                                                                                  Your email address will not be published. Required fields are marked *