In a small bowl, whisk flour, baking powder, and salt together. Set aside.
In a stand mixer, beat the softened butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
Slowly add the tahini, honey, vanilla, and orange blossom extract.
Reduce the mixer speed to low and slowly add the flour mixture mixing 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°F. Line 2 baking sheets with parchment paper.
Using your hands, roll dough into 1-inch balls, then roll the balls in the turbinado sugar. Line them up on the cookie sheet at least 2 inches apart.
Bake until the cookies begin to show cracks, approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.