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Tahina Cookies

Tahina Cookies

A recipe for Tahina Cookies from the cookbook, King Solomon's Table
Course Dessert
Cuisine Israeli
Keyword cookie, dessert, tahina, tahini
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 3 dozen cookies


  • 8 tablespoons (1 stick/113 grams) unsalted butter at room temperature, or 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (100 grams) sugar
  • 1 cup (135 grams) plus 2 tablespoons flour sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 cup (120 ml) tahina (tahini)
  • 1/4 cup (20 grams) blanched and peeled almonds


  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • In the bowl of a standing mixer with a paddle attachment, cream the butter or oil and sugar. Mix in the flour, salt, and baking powder, then the vanilla and the tahina.
  • Roll the dough into balls about the size of a large marble and put on the parchment-lined baking sheets. Press an almond in the center of each, slightly flattening the cookies.
  • Bake for about 15 to 20 minutes, rotating sheets halfway through, until lightly golden and beginning to crisp.