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 cookies 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 asked Noa for the recipe which was given so generously…thank you, Noa!

These are the kind of cookies that melt in your mouth but surprise you with a nice, nutty crunch from the almond. Their crumbly lightness is instantly addictive.  Great cookies 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 white and 1 cup 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 firmness to them.

tahini cookies

Makes approx 40 biscuits


200g soft butter

1 cup light brown sugar

1 cup raw tahini

3 cups white flour

1 Tbsp baking powder

whole almonds (approx 40)


1.  Preheat oven to 170C.  Line flat baking/biscuit trays with baking paper.

2.  In a large bowl, use an electric beater to mix together the butter and sugar until well combined, then pour in the tahini and combine well.

3.  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 cookie dough done.

4.  Using your hands, form small balls of the dough and place 5cm apart onto the prepared baking trays.

5.  Place one almond on each cookie and gently press down to flatten them.

6.  Bake for about 15 mins or until golden.  Allow to cool and enjoy.


 Goodness shared from Stacey

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