📝 About This Recipe
These exquisite cookies are a celebration of Middle Eastern flavors, offering a sophisticated melt-in-your-mouth texture that rivals the finest French shortbread. By using high-quality tahini instead of butter, we achieve a nutty, savory-sweet profile that is naturally Pareve and incredibly rich. Finished with a crunch of toasted sesame seeds and a hint of sea salt, these are the perfect elegant treat for any Shabbat table or afternoon tea.
🥗 Ingredients
The Base
- 2 1/2 cups All-purpose flour (sifted)
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine sea salt
The Aromatics & Fats
- 1 cup Raw Tahini (well-stirred, high-quality Ethiopian tahini preferred)
- 1/2 cup Refined Coconut Oil (solid but soft, not melted)
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Ground Cinnamon (optional, for warmth)
- 1/4 teaspoon Almond Extract (adds a subtle professional bakery finish)
The Topping
- 3 tablespoons White Sesame Seeds (untoasted)
- 1 tablespoon Black Sesame Seeds (for visual contrast)
- 1 pinch Flaky Sea Salt (Maldon style, for finishing)
- 24 pieces Whole Almonds (optional, one for the center of each cookie)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, sea salt, and cinnamon until perfectly combined and aerated.
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3
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened coconut oil and tahini together on medium speed for about 2 minutes until the mixture is pale and creamy.
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4
Add the vanilla extract and almond extract to the tahini mixture and beat for another 30 seconds to incorporate the aromatics.
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5
Turn the mixer to low speed and gradually add the dry flour mixture. Mix just until a cohesive dough forms; do not overwork the dough or the cookies will be tough.
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6
The dough should feel like soft playdough—pliable but not sticky. If it feels too oily, let it rest for 5 minutes to allow the flour to hydrate.
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7
In a small shallow bowl, combine the white and black sesame seeds.
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8
Scoop about 1.5 tablespoons of dough (a standard cookie scoop size) and roll into a smooth ball between your palms, roughly the size of a walnut.
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9
Gently press the top of the ball into the sesame seed mixture, then place it on the prepared baking sheet, seed-side up.
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10
Repeat with the remaining dough, spacing the cookies at least 2 inches apart as they will spread slightly.
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11
If using almonds, gently press one whole almond into the center of each cookie, slightly flattening the ball.
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12
Bake for 15-18 minutes, rotating the pans halfway through. The cookies are done when they are slightly cracked on top and just barely golden around the edges.
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13
Immediately sprinkle a tiny pinch of flaky sea salt over the hot cookies as they come out of the oven.
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14
CRITICAL: Allow the cookies to cool completely on the baking sheet. They are extremely fragile while warm and need time to set into their characteristic shortbread texture.
💡 Chef's Tips
Use 'runny' tahini where the oil hasn't separated into a hard brick at the bottom for the best emulsification. If your kitchen is very warm, chill the rolled dough balls for 10 minutes before baking to prevent excessive spreading. For a gluten-free version, a 1:1 gluten-free flour blend with xanthan gum works beautifully in this specific recipe. Avoid over-baking; the cookies should remain pale on top to ensure they stay tender rather than crunchy. Store in an airtight container for up to a week; the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Serve alongside a glass of hot Nana (Mint) Tea for an authentic Israeli experience. Pair with a small glass of dessert wine or Arak for an after-dinner treat. Display on a silver platter with fresh figs and pomegranate seeds for a stunning festive presentation. Crumble leftovers over dairy-free vanilla ice cream or silken tofu chocolate mousse. Serve with a strong cup of Turkish coffee to balance the sweetness of the cookie.