I was first introduced to these Tahini 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.
Thankfully, my colleagues have made many more visits to Israel since, each time returning with a box of these delicious treats to my delight.
What is Tahini?
And it is precisely the tahini which makes these cookies so addictive.
So not only was I thrilled to come across a recipe for these delicious Tahini 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 for Tahini Cookies 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.
How to Make Tahini Cookies
For a printable version of this recipe, please scroll down.
Tahini & Almond Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: Makes about 36 cookies
- Category: Cookies
- Cuisine: Israeli
- Preheat the oven to 175°C (350°F).
- Place the plain flour, wholemeal flour, ground almonds, sugar, salt, and butter into the bowl of a food processor. Mix until you have a crumble mixture.
- Add the tahini, water, and vanilla. Mix again until you have a smooth mixture.
- Turn the dough onto a work surface and lightly knead until everything comes together and you have a smooth dough.
- Line a baking tray with baking paper.
- Pinch off small pieces of dough and roll them into little balls. For even-sized cookies, I like to use a small ice-cream scoop to measure the pieces of dough.
- Place the balls of dough onto the lined baking tray and flatten them slightly.
- Bake for about 15 minutes, or until they are lightly golden.
- Leave the cookies on the tray for about 5 minutes to firm up, and then remove them to a wire rack to cool completely.
For those who live in Europe, the whole wheat flour I used is called:
* Vollkornmehl in German
*farine complète 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 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.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 36
- Calories: 122
- Sugar: 4.3g
- Sodium: 7.5mg
- Fat: 8.4g
- Carbohydrates: 10.4g
- Fiber: 0.9g
- Protein: 2.3g
- Cholesterol: 10.1mg