tahini cookies

29th August 2009


This is a new recipe, so quick to make, and so buttery melt in your mouth delicious.  If you are a big fan of halva, these are the cookies for you!  On arriving back from Australia, my husband kept raving about these biscuits that our good friends, Lior and Noa had given him to ease the absence of myself, Yasmin and Elijah.  So having heard how delicious they were, I had to get hold of the recipe which was given so generously…thank you, Noa!.

These are the kind of biscuits that melt in your mouth but surprise you with a nice, nutty crunch from the almond. Their crumbly lightness is instantly addictive.  Great biscuits to make with children as the batter is not messy, but smooth and clean to roll into balls.  The original recipe had just white flour, but I used 2 cups of white and one cup of wholemeal flour.  Next time, I think I might experiment with half and half.  I also used brown sugar.  Make sure you bake until golden as they have a bit more of a firmness to them.

tahini cookies

Makes approx 40 biscuits

ingredients :

200g soft butter

1 cup light brown sugar

1 cup raw tahini

3 cups white flour

1 Tblsp baking powder

whole almonds, approx 40

preparation :

Preheat oven to 170 degrees Celsius.  Line flat baking/biscuit trays with baker’s paper.

In a large bowl, using an electric beater, mix together the butter and sugar until well combined.  Add the tahini and combine well.  In a separate bowl, combine the flour and baking powder and add this to the butter, sugar and tahini mixture.  Combine well, and that’s your biscuit dough done.  Using your hands, form small balls of the dough and place each 5cm apart onto the prepared baking trays.  Place one almond on each ball and gently press down to flatten them.  Bake for about 15 mins or until golden.  Allow to cool and enjoy.


 Goodness shared from Stacey

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