Crispy Tahini Walnut Cookies with a Halva Crumb Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Measure the tahini and oil, crush the walnuts, and if the kadayıf is in long strands, roughly chop them.

Have a skillet ready for roasting the flour, and a baking sheet lined with parchment paper. The oven should be preheated to 350°F (175°C) before shaping the cookies. This is a quick recipe, so having everything within reach makes the process smooth.

Instructions

Roast and Mix

1. 1Roast the flour
   Place a skillet over medium heat and add the all-purpose flour. Stir constantly with a wooden spoon until the flour turns a light hazelnut brown and releases a nutty aroma. This takes about 4 to 5 minutes. Remove from heat and let cool slightly.
   Look for The flour should be pale golden and smell toasty, not burnt.
   Tip Keep stirring to avoid scorching; the color deepens quickly at the end.
2. 2Mix the wet ingredients
   In a glass bowl, whisk together the tahini, shredded kadayıf, crushed walnuts, neutral oil, and granulated sugar. Whisk until the mixture is smooth and well combined. The shredded pastry threads should be evenly distributed.
   Look for The mixture looks glossy and holds together when pressed.
   Tip If the kadayıf is in long strands, roughly chop them first.

The flour should be a light hazelnut brown and smell nutty and toasty. The tahini mixture should be glossy and well combined, with the kadayıf and walnuts evenly distributed. The mixture will look like a thick paste. Take a moment to smell the roasted flour — it should be fragrant and inviting. If the flour smells burnt, start over, as it will ruin the cookies.

Shape and Bake

3. 3Combine and shape
   Add the roasted flour to the tahini mixture and stir until a soft dough forms. Using your hands or a cookie scoop, shape the dough into round mounds about 1 inch in diameter. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
   Look for The dough is slightly crumbly but presses together into a ball.
   Tip If the dough is too dry, add a teaspoon of water at a time.
4. 4Bake the cookies
   Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, until the tops are set and develop delicate fissures. The edges should be lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
   Look for The cookies crack on top and feel firm to the touch.
   Tip Do not overbake; they continue to crisp as they cool.

The cookies should be uniform in size, about 1 inch in diameter, and spaced 2 inches apart on the baking sheet. During baking, they will spread slightly and crack on top.

The edges should be lightly golden, and the cookies should feel firm when gently pressed. The kitchen will smell of toasted sesame and nuts. Let them cool on the sheet for 5 minutes before moving them to a wire rack.

Cool and Serve

5. 5Cool and serve
   Let the cookies cool completely on a wire rack. Once cool, they should be crisp on the outside and crumbly like halva inside. Break one open to check the texture and serve at room temperature.
   Look for The interior is toasty and crumbly, not doughy.
   Tip For the best texture, enjoy within a day or two.

The cookies should be completely cool before serving. They should be crisp on the outside and crumbly like halva on the inside. Break one open to check the texture — it should be toasty and crumbly, not doughy. The cookies are ready to serve. They are best enjoyed within a day or two, as they may lose their crispness if stored too long.

Common mistakes

A common mistake is overmixing the dough, which can make the cookies tough. Mix just until the ingredients are combined. Another is overbaking, which results in dry, hard cookies.

Keep an eye on them and remove them as soon as the tops crack. Also, if the dough seems too dry and crumbly to shape, add a teaspoon of water at a time until it comes together. If the dough is too wet, add a tablespoon of flour.

How to tell it’s done

The cookies are done when the tops are set and have developed delicate cracks. The edges will be lightly golden, and the cookies will feel firm to the touch. They will continue to crisp as they cool, so it is important not to overbake them.

If you break one open, the interior should be crumbly and toasty, not doughy. The safe internal temperature for these cookies is not applicable, as there are no raw proteins.