Pine Nut Tahini Cookies

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.

Have you ever tried halva? It’s a sweet, sesame-based confection that can often be found at local candy shops or Jewish delis. Sometimes I see pre-packaged versions but you really want to find the homemade stuff. It’s rich, dense and wonderful. I love it. And when I first tasted these tahini cookies, halva immediately came to mind.

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.

These cookies have a tender, flaky texture similar to shortbread. The tahini is prominent and pine nuts add a light crunch and complementary flavor. You can use regular honey in this recipe but I recommend orange blossom honey if it’s available to you. Orange blossom honey is lightly floral and blends perfectly with the other flavors.

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.
I gave one of these cookies to my grandmother to try and her response was “These are so good; these taste like halva!” If Zelda gave these cookies her seal of approval, that means you need to try them.

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.

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Pine Nut Tahini Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.

Course: Dessert
Cuisine: Mediterranean
Servings: 20 -30 cookies
Author: Jennifer Farley
Ingredients
  • cups 6 1/2 ounces all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup well-stirred tahini
  • ½ tablespoon honey (I used orange blossom)
  • 1 teaspoon pure vanilla extract
  • pine nuts
Instructions
  1. In a small bowl, whisk flour, baking powder, and salt together. Set aside.
  2. In a stand mixer, beat the butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
  3. Slowly add the tahini, honey and vanilla.
  4. Reduce the mixer speed to low and slowly add the flour mixture until a dough has just formed.
  5. Transfer dough to a sheet of plastic wrap and flatten. Chill in the refrigerator until the dough has firmed up, at least 45 minutes.
  6. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  7. Using your hands or a small cookie scoop, roll dough into approximately 1-inch balls. Line them up on the cookie sheet at least 2 inches apart. Top each cookie with 5 pine nuts.
  8. Bake for approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.
Recipe Notes

Adapted from Epicurious

 

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