Tahini Cookies with Pistachios

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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 🙂

Tahini Cookies with Pistachios

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
  1. Preheat oven to 180c degrees.
  2. In a mixer bowl with paddle attachment, whip butter, sugar, vanilla and salt until mixture is creamy.
  3. Add tahini and mix until smooth.
  4. Sift in flour and baking powder and mix just until smooth dough forms.
  5. Using a teaspoon form small cookies, roll and place them on an oven pan lined with baking paper.
  6. Put whole pistachio at the center of each cookie.
  7. Bake for about 10-12 minutes or until golden and a little soft to the touch. The cookies will set completely once cooled.
  8. 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.