130 g sugar
150 g butter, room temperature
270 g all purpose flour
110 g tahina
1 tablespoon of fresh milk cream
1/2 teaspoon vanilla extract


1.Mix the butter with the sugar until a soft cream is obtained. I used a wooden spoon. Add the tahina, milk cream, vanilla extract and sifted flour.
2.Knead until the mixture is smooth and homogeneous, first in the bowl, then moving to the work surface once it takes shape. Now pick pieces of dough weighing 18-20 g, and make balls rolling them between the palms of the hands. Arrange them a little spaced on a baking tray lined with baking paper.
3.Lightly crush each ball with the tines of a fork, so as to form the characteristic decoration. Sprinkle with a pinch of cinnamon and cook for about 15 minutes at 180 ° C. Do not overcook. Allow to cool before moving them from the pan: when hot they are quite fragile. Store in a tin box and consume within 7-8 days.
4.NOTE: in the original recipe there is a
The tahini cookies are delicious and fragrant sweets, prepared with sesame paste and without eggs. From a recipe by Ottolenghi.

Leave a Reply

Your email address will not be published.