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.

Looking for more cookie recipes?

Head over to the Cookies & Bars section of my recipe index to see all of my cookie recipes in one place! If you want specific suggestions, I recommend checking out my Soft Gingerbread Cookies with Chocolate as well as my Chocolate Chip Oatmeal Shortbread Cookies.

Pine-Nut-Tahini-Shortbread-Cookies
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Pine Nut Tahini Cookies

These pine nut tahini cookies have a delicate, flaky shortbread texture and a sweet sesame flavor.
Course Dessert
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 30 (approximately)
Calories 87
Author Jennifer Farley

Ingredients

  • 6 1/2 ounces all-purpose flour (approximately 1 1/4 cups)
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 ounces 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

  • In a small bowl, whisk flour, baking powder, and salt together. Set aside.
  • In a stand mixer, beat the butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
  • Slowly add the tahini, honey and vanilla.
  • Reduce the mixer speed to low and slowly add the flour mixture until a dough has just formed.
  • Transfer dough to a sheet of plastic wrap and flatten. Chill in the refrigerator until the dough has firmed up, at least 45 minutes.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • 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.
  • Bake for approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.

Notes

Adapted from Epicurious

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 21mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 1.9% | Vitamin C: 0.2% | Calcium: 1% | Iron: 2.6%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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