If you like tahini cookies – this is the perfect recipe for you! These are the most buttery, crumbly, melt-in-your-mouth tahini cookies you’ll ever make – guaranteed! They are so easy to make and have the perfect texture that is simply divine.
These tahini cookies made me change my mind over tahini paste about 8 years ago, when I first tried this recipe. I didn’t like tahini at all and couldn’t understand why people are so crazy about these cookies. Well, after the first taste I finally got it – tahini cookies are the best! You just have to try this recipe and see for yourself 🙂
Photo: Natalie Levin
Tahini Cookies with Pistachios
Based on a recipe of Benny Saida, with some changes and adjustments.
For the tahini cookies:
- 200 grams (1 cup) soft butter
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- pinch of salt
- 240 grams (1 cup) raw tahini paste
- 350 grams (2 1/2 cups) all-purpose flour
- 2 tsp. baking powder
For decoration:
- natural whole pistachios
- sugar powder for serving
- Preheat oven to 180c degrees.
- In a mixer bowl with paddle attachment, whip butter, sugar, vanilla and salt until mixture is creamy.
- Add tahini and mix until smooth.
- Sift in flour and baking powder and mix just until smooth dough forms.
- Using a teaspoon form small cookies, roll and place them on an oven pan lined with baking paper.
- Put whole pistachio at the center of each cookie.
- Bake for about 10-12 minutes or until golden and a little soft to the touch. The cookies will set completely once cooled.
- sprinkle some sugar powder and serve.
- Keep the cookies in a sealed container at room temperature for up to a week.
- Almonds, pecans or cashews can be used instead of pistachios.