Melt-In-Mouth Tahini Walnut Cookies Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality tahini made from roasted sesame seeds. The tahini should be well-stirred and smooth. If it is too thick, you can thin it with a little oil or warm it slightly.

The quality of the tahini will directly impact the richness and depth of the cookies. Also, be sure to toast the flour properly—this is what gives the cookies their unique, nutty aroma and crumbly texture. Don't skip this step, as it is crucial to the final result.

When shaping the cookies, keep them uniform in size so they bake evenly. Use a cookie scoop or your hands to form round mounds. If the dough is too sticky, lightly oil your palms.

For an extra touch, you can press a few extra crushed walnuts or a sprinkle of sesame seeds on top before baking. Let the cookies cool completely on a wire rack to achieve the perfect texture. Store them in an airtight container at room temperature for up to a week, if they last that long.

Variations

• Chocolate Tahini Cookies: Fold 1/2 cup of mini chocolate chips into the dough along with the walnuts. The chocolate adds a rich, sweet contrast to the nutty tahini and toasty flour. Bake as directed; the chocolate will melt slightly, creating pockets of gooey goodness.
• Spiced Tahini Cookies: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground cardamom to the dough. These warm spices complement the sesame and walnut flavors beautifully, giving the cookies a subtle aromatic complexity. Perfect for the holidays.
• Orange Blossom Tahini Cookies: Add 1 tablespoon of orange blossom water to the wet ingredients. The floral aroma pairs wonderfully with the tahini and nuts, creating a delicate, fragrant cookie. You can also add a teaspoon of orange zest for extra brightness.
• Sesame Seed Coating: Roll the shaped dough balls in additional sesame seeds before baking. This adds an extra layer of nutty crunch and a beautiful speckled appearance. Toast the sesame seeds lightly in a dry skillet to enhance their flavor before rolling.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days. The dough can be refrigerated for up to 3 days before baking.

Freezer

Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Reheat in a 300°F (150°C) oven for 3-5 minutes.

Reheat

To refresh baked cookies, warm them in a 300°F (150°C) oven for 3-5 minutes until crisp and fragrant.

Store the cookies in an airtight container at room temperature for up to 5 days. They will keep their texture and flavor well. To maintain crispness, you can place a sheet of parchment paper between layers. Avoid storing them in the refrigerator, as the moisture can make them soggy. If the cookies soften over time, you can re-crisp them in a 300°F (150°C) oven for 3–5 minutes.

The dough can be made ahead and refrigerated for up to 3 days. Shape the dough into balls and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.

When ready to bake, let the dough come to room temperature for about 15 minutes, then bake as directed. You may need to add a minute or two to the baking time if the dough is cold. The baked cookies also freeze well for up to 3 months.

Serving ideas

Serve these cookies with a glass of cold milk or a cup of strong Turkish coffee for a delightful contrast. The nutty, sweet flavors pair beautifully with the bitterness of coffee or the creaminess of milk.

For a more elegant presentation, arrange the cookies on a platter and dust with a little confectioners' sugar or drizzle with melted chocolate. They also make a wonderful addition to a dessert platter alongside fresh fruit and nuts.

These cookies are perfect for holiday cookie exchanges, afternoon tea, or as a unique treat to share with friends and family. The crumbly texture and rich flavor make them a memorable dessert. You can also serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist. However you choose to serve them, they are sure to impress with their beautiful cracked tops and melt-in-mouth texture.

Frequently asked questions

Recipe card

Melt-In-Mouth Tahini Walnut Cookies

Prep 20 minCook 12 minTotal 32 minServes 12

Ingredients

• 1 cup all-purpose flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup tahini
• 1/2 cup roasted kadayıf (shredded phyllo)
• 1/2 cup crushed walnuts
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar

Instructions

1. 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.
2. 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.
3. Stir in the roasted kadayıf and crushed walnuts until evenly distributed. The shreds and nuts should be fully coated in the tahini mixture.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, tree nuts, sesame

Estimated nutrition per serving

Calories

210

Protein

4 g

Carbohydrates

24 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.