These tahini cookies will make you a total tahini lover.
Some tahini cookies are crunchy and dry. These ones are crisp on the outside and chewy on the inside.
In Israel, it’s pronounced “T’chinah” and Israelis think “tahini” sounds funny. But for Internet purposes, we’re still going to call it tahini.
- Cook Time
- Prep Time
- ⅔ cup raw (100% sesame) tahini
- 1 teaspoon vanilla
- 1 egg
- ⅔ cup sugar
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup all-purpose flour
- Preheat the oven to 350℉ / 175℃.
- Add all ingredients in a bowl except the flour and mix.
- Add the flour and mix until the dough looks crumbly.
- Using your hands, take a small piece of dough and squeeze it into a small ball. Then flatten it (see above).
- Place each ball on a baking paper-lined tray. Press each ball in the middle with your thumb and place an almond in the space. You can also use a fork to flatten each ball and make pretty lines.
- Bake for 10 minutes. Delicious with coffee and tea!