Tahini cookies from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes (page 169) by Bëtul Tunç

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for hazelnuts.

  • br22 on July 27, 2025

    Though my tahini was runny, these didn’t work for me either. I didn’t care for flavor of the carmelized bottoms; mine never turned pale golden, even after 15minutes. This recipe definitely over-sold and under-delivered. Very simple to make though I sure wish they tasted good.

  • stef on July 11, 2025

    These do taste like halva. I dipped mine in sesame seeds and slightly flattened them with a measuring cup. We really like them. Will make again.

  • rmardel on April 25, 2025

    As noted by patioweather, these did not flatten out. I am not convinced they are supposed to. In the size suggested, I prefer them slightly flattened before baking. The round ones are too tall and feel too large. If making rounder cookies, I would make them smaller, which will affect baking times. These are not a traditional cookie, at least not in the American sense. They are not particularly sweet and are something of a cross between halva and a pecan sandy. Perfect with a cup of coffee or tea for an afternoon pick me up. I haven't quite figured out the proportions if using gluten free flour, but will update when I have gotten it just right. You do need additional flour though if making these gluten free, and blend will matter due to the oiliness of the tahini,

  • patioweather on April 02, 2025

    These did not work out for me, but I don't know what i did wrong. They never melted and flattened out. The final product was like a pecan sandie, which is fine but based on the description, I get the impression that's not what was supposed to happen. She does note to use less flour if you have drier tahini, but my tahini was very liquidy.

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