Tahini & Walnut Cookies


These cookies are inspired by my recent trip to Istanbul, Turkey, where I basically lived on tahini pastries, including these cookies which are perfectly crumbly, salty, sweet and addictive.


1 1/4 cup white-whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup walnuts, toasted and roughly chopped
1/2 cup tahini
1/4 cup almond butter
1/4 cup sunflower oil
1/2 cup honey

1 tbsp cinnamon + 1 tbsp sugar to finish

How to:

  1. Mix the last four ingredients as well as the walnuts in a large bowl,  then sift in the flour, baking powder and salt, stirring the mixture as you sift. At this point, the dough should be rather dry and a little crumbly.
  2. Cover and chill the dough in the freezer for 20 minutes.
  3. Dump out the dough onto a floured surface and start rolling little balls, making about 20.
  4. Put them onto an oiled sheet or parchment paper and press down lightly to flatten.
  5. Set your oven to 178C and bake for about 13 minutes.
  6. Dust with cinnamon sugar mixture and cool completely before removing from pan.

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