In India we have a habit of drinking tea or coffee with some cookies, we call it biscuits. Here in US biscuits are breakfast dishes not snacks. I bought Tahini to make a dressing. Once the dressing was made I had leftover, and always looking forward to making something with it. My hubby whenever he makes a round at pantry would started complaining why you want to buy the stuff if you don’t want to use it. Finally, I made this Tahini cookies, trust me these are melt in mouth delicious cookies.
This Tahini cookies recipe is from the cookbook King Solomon’s Table by Joan Nathan. This is simple and easy recipe. I like the way he used blanched almond for topping. I thought I will skip that and go for Sesame seeds. But decide to stick to the recipe at the end. If you like Mexican wedding cookies (Polvorones), Greek Easter cookies ( Kourambiedes) or Russian tea cakes then you will like the taste of Tahini cookies too. The texture is almost similar, but taste differ because of tahini.
Tahini is a vital ingredient in many Middle eastern dishes and you’re probably already eating without even realizing it.
Just mix in with butter, flour, sugar, tahini and vanilla extract and you get this addictive cookie. My daughter helped me to shape them as it is the size of ping pong balls and to stuff the blanched almond in the middle. You can make blanched almond in an easy way, check my post here. As blanched almonds cost a ton compared to regular ones it is cheaper to do it yourself.
If you are egg free freak, then this cookie is for you too as has no egg in the recipe. If you want to make it vegan you can do that skip the butter and use vegetable oil in it place. I am going to continue experiment with tahini in other desserts and dishes, in the mean time you can make and enjoy this nutty addictive cookie with your favorite coffee or tea.
Delicious nutty melt in mouth cookies made with tahini and butter goes well with cup of tea or coffee.
- 8 tablespoon /1 stick/113g unsalted butter softened at room temperature *
- ½ cup/ 100g sugar
- 1 cup +2 tbsp / 135g all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup tahini
- ¼ cup / 120g blanched and peeled almond
Pre-heat the oven 350 F and line baking sheets with parchment paper.
In a medium bowl mix flour, salt and baking powder and set aside.
In a large bowl cream, the butter and sugar well. Then add flour-mix, vanilla extract and finally tahini and mix until everything combined well.
Transfer about ½ tablespoon cookie dough or the size of ping pong ball into prepared baking sheet. Slightly press the dough and place blanched almond in the center.
Bake about 14- 15 minutes rotating the baking sheets halfway through until lightly golden and beginning to crisp.
Enjoy with cup of coffee or tea.
*use ½ cup of vegetable oil instead of butter if you want to make it vegan, you can use gluten free flour to make it gluten free too.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.