Even though I really like tahini in desserts, it wasn’t always an ingredient I made use with. Tahini is so popular around here, and everyone eats it just about every breakfast, lunch or dinner, but I started liking it only a few years ago.
Ever since – it’s a love story. I love using tahini in desserts and pastries – it adds a rich nutty and buttery aroma and is just so delicious. Tahini combines great with nuts, chocolate, maple and I even used it in carrot cake one day that turned out a success (recipe soon).
These tahini hamantaschen cookies are festive and just perfect for upcoming Purim and the Mishloach Manot tradition. They are made of a crunchy buttery short crust pastry and filled with halva spread (which is some version of sweet tahini – available in Mediterranean stores and also here). I also added hazelnuts that add a little crunchiness and these tahini hamantaschen are simply unique and delicious.
Hazelnuts and Tahini Hamantaschen Cookies
For the dough:
- 210 grams (1 1/2 cups) all-purpose flour
- 70 grams (1/2 cup + 1 tbsp.) sugar powder
- 150 grams (1 stick + 2 tbsp.) cold butter cut into cubes
- 75 grams (3/4 cup) ground hazelnuts
- 30 grams (3 tbsp.) cornstarch
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon optional
- 1 large egg
- 1-2 tbsp. milk if necessary
For the filling:
- 300-400 grams halva spread available in Mediterranean food markets
- 100 grams chopped hazelnuts
In a food processor with a steel blade put flour, sugar powder, butter, hazelnuts, cornstarch, salt, vanilla and cinnamon and mix until crumbly.
Add egg and continue to blend only until the large chunks of dough form. If the dough is not united, gradually add 1-2 tablespoons milk.
Transfer the dough to a work surface and form a disc-shape.
Wrap the dough in plastic wrap and refrigerate for about an hour.
On a floured surface roll out the dough about 3 mm thick.
Cut into circles about 6-7 cm in diameter.
Fill each circle with about 1/2 teaspoon halva spread sprinkle hazelnuts. Close the edges forming hamantaschen shape.
Place the cookies on a baking tray lined with baking paper.
Cool the in the freezer for about 1/2 hour before baking.
Preheat oven to 170c degrees.
Bake for 12-17 minutes, or until golden brown and set.
Cool completely, sprinkle with powdered sugar and serve.
- Keep the cookies in an airtight container at room temperature for up to a week.
- You can skip the cinnamon if you don't like.
- Halva spread is available in Mediterranean food markets and here.
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