Melt-In-Mouth Tahini Walnut Cookies Step-by-step instructions

Before you start

Before you begin, measure all your ingredients and have them ready. Toast the 1 cup of flour in a dry skillet over medium heat, stirring constantly, until it turns a light hazelnut brown and smells nutty. Set it aside to cool completely.

Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Make sure your tahini is well-stirred. If your kadayıf is in long strands, roughly chop them into smaller pieces so they distribute evenly through the dough.

Instructions

Phase 1: Toast and Mix

1. 1Toast the Flour
   Heat a dry skillet over medium heat. Add 1 cup of all-purpose flour and stir constantly with a wooden spoon until the flour turns a light hazelnut brown and releases a nutty aroma. This takes about 5–7 minutes. Remove from heat and let the toasted flour cool completely before using.
   Look for The flour should be pale golden and smell fragrant, not burnt.
   Tip Keep stirring to avoid scorching; the flour can brown quickly.
2. 2Mix the Wet Ingredients
   In a medium bowl, whisk together the tahini, vegetable oil, and granulated sugar until smooth and well combined. The mixture will be thick and glossy.
   Look for The mixture should be creamy and uniform.
   Tip Use a good-quality tahini that is well stirred.
3. 3Add the Crunchy Bits
   Stir in the roasted kadayıf and crushed walnuts until evenly distributed. The shreds and nuts should be fully coated in the tahini mixture.
   Look for The mixture will look chunky and textured.
   Tip Break up any large kadayıf strands for easier mixing.

At the end of this phase, you will have a bowl of fragrant, toasted flour cooling on the counter, and a glossy, aromatic mixture of tahini, oil, sugar, kadayıf, and walnuts. The tahini mixture should be thick and well-blended, with the crispy shreds and nuts evenly distributed.

The kitchen will smell nutty and sweet, a preview of the cookies to come. Before moving on, ensure the toasted flour is completely cool; otherwise, it will affect the dough's texture.

Phase 2: Form and Bake

4. 4Form the Dough
   Add the cooled toasted flour, the remaining 1 cup of fresh all-purpose flour, and the baking powder to the wet mixture. Knead everything together until a soft, cohesive dough forms. The dough should be supple and not too sticky.
   Look for The dough comes together into a smooth ball that holds its shape.
   Tip If the dough feels too dry, add a teaspoon of water; if too wet, add a little flour.
5. 5Shape the Cookies
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Pinch off portions of dough and roll them into round mounds, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
   Look for The mounds should be uniform in size for even baking.
   Tip Gentle handling keeps the cookies tender.
6. 6Bake Until Cracked
   Bake the cookies for 10–12 minutes, until the tops are lightly golden and have developed delicate fissures. The cookies will spread slightly and crack on the surface.
   Look for The tops show fine cracks and the edges are just turning golden.
   Tip Do not overbake; they continue to set as they cool.

You should have a soft, supple dough that holds together when shaped into mounds. As they bake, the cookies will spread slightly and develop delicate cracks on the surface. The aroma of toasted sesame and nuts will fill the oven. Check that the cookies are lightly golden around the edges and that the cracks look dry and set. They should be firm to the touch but still slightly soft in the center, as they will continue to set while cooling.

Phase 3: Cool and Enjoy

7. 7Cool and Serve
   Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will firm up as they cool, with a crumbly, halva-like interior.
   Look for The cookies are firm to the touch and crackle when broken.
   Tip Cooling completely ensures the best texture.

The cookies have cooled and firmed up. When you break one open, you should see a crumbly, halva-like interior with visible bits of kadayıf and walnut. The texture should be tender and melt-in-the-mouth, with a satisfying crunch from the add-ins. The cookies should be crisp on the outside and soft within. If they seem too soft, they may need a few more minutes in the oven; if too hard, they were overbaked. Enjoy them with a cup of tea or coffee.

Common mistakes

One common mistake is overmixing the dough, which can make the cookies tough. Mix just until the ingredients are combined. Another is overbaking, which will make the cookies dry and hard. Keep a close eye on them and remove them from the oven as soon as they start to crack.

Also, be careful not to burn the flour when toasting it—stir constantly and remove it from the heat as soon as it reaches a light brown color. If the dough feels too sticky, add a little extra flour; if too dry, add a teaspoon of water.

How to tell it’s done

The cookies are done when the tops are lightly golden and have developed fine cracks. The edges should be just set, but the centers may still look slightly soft. They will firm up as they cool. To check for doneness, gently press the edge of a cookie—it should feel firm, not doughy.

The internal temperature of the cookies is not a reliable indicator, but you can be sure they are safe to eat as they contain no raw proteins. Let them cool completely on a wire rack to achieve the perfect crumbly texture.