Crispy Tahini Walnut Cookies with a Halva Crumb Tips, FAQ & printable recipe

Tips for success

For the best texture, roast the flour until it is a light hazelnut brown, not darker. The flour will continue to toast slightly from the residual heat of the skillet.

Stir constantly to prevent burning. The kadayıf should be chopped into small pieces if it is in long strands, so it distributes evenly throughout the dough. This ensures every bite has a bit of crunch.

When shaping the cookies, use a light touch. Press the dough together gently to form a ball, but do not pack it too firmly. This helps create the crumbly texture.

If the dough sticks to your hands, lightly moisten your palms with water or oil. Let the cookies cool completely before storing to maintain their crisp exterior. Store in an airtight container at room temperature for up to a week.

Variations

• Pistachio Swap: Replace the walnuts with shelled pistachios for a brighter, more vibrant color and a slightly different nutty flavor. Crush them coarsely to keep a crunchy texture.
• Orange Blossom Twist: Add 1 teaspoon of orange blossom water to the dough along with the tahini. The floral aroma complements the sesame and nuts beautifully. Do not overdo it, as it can be overpowering.
• Chocolate Drizzle: After the cookies have cooled, drizzle melted dark chocolate over the tops. The chocolate adds a touch of sweetness and pairs well with the nutty, sesame flavors. Let the chocolate set before serving.
• Spiced Version: Add 1/2 teaspoon of ground cinnamon and a pinch of ground cardamom to the dry ingredients. These warm spices enhance the toasty, nutty notes and make the cookies even more aromatic.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to a week; let come to room temperature before serving for best texture.

Freezer

Freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature.

Reheat

To re-crisp, place in a 300°F (150°C) oven for 3-5 minutes. Cool before serving.

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their crispness, place a piece of bread in the container to absorb excess moisture. If the cookies soften, you can re-crisp them in a 300°F (150°C) oven for a few minutes. They are best eaten within a few days of baking, as the kadayıf may lose its crunch over time.

The dough can be made ahead and refrigerated for up to 2 days. Shape the dough into balls and place them on a plate, cover with plastic wrap, and chill. When ready to bake, let the dough sit at room temperature for 15 minutes, then bake as directed. You can also freeze the shaped dough for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

Serving ideas

Serve these cookies with a cup of strong Turkish coffee or mint tea for a delightful afternoon treat. The nutty, sesame flavor pairs beautifully with the bitterness of coffee.

Arrange them on a simple plate, and they are perfect for gatherings or as a sweet ending to a meal. The crumbly texture makes them ideal for dipping in coffee or tea, as they absorb just a little liquid and soften slightly.

For a more elegant presentation, dust the cookies with a little confectioners' sugar just before serving. You can also serve them alongside a scoop of vanilla ice cream or a spoonful of thick yogurt for a contrast in textures.

The cookies are not overly sweet, so they work well with a variety of accompaniments. They are also lovely on their own, as the flavors are complex and satisfying.

Frequently asked questions

Recipe card

Crispy Tahini Walnut Cookies with a Halva Crumb

Prep 15 minCook 12 minTotal 27 minServes 16

Ingredients

• 1 cup all-purpose flour
• 1 cup tahini
• 1/2 cup shredded kadayıf (kataifi)
• 1/2 cup crushed walnuts
• 1/4 cup neutral oil
• 1/2 cup granulated sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, tree nuts, sesame

Estimated nutrition per serving

Calories

168

Protein

3 g

Carbohydrates

15 g

Fat

11 g

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