Cookies friabilissimi catalogue the tahini

Biscotti al tahini, the sesame cream. A cookie without eggs by the taste and unique texture. They are prepared in 5 minutes and addictive.

Biscotti al tahini. From scream. So I'll write a few lines to convince you to rush to the supermarket to buy the tahini and prepare these cookies. The tahini is Sesame cream, of Moroccan descent, that is used to make hummus: It is now for sale anywhere (they're all ethnic shops but also many supermarkets), but it is very easy to prepare at home, just whisk together sesame seeds and olive oil until you have a thick paste and oily. Although it is easy, There are sale of good, biological weapons, and I always keep a pack in the House. Even in ten minutes to prepare the mouth-watering Tartufini tahini CHOCOLATE AND FLOWER SALE, also original and perfect as gifts.

These cookies (Epicurious recipe), are exquisite, I can't define it otherwise: friabilissimi catalogue, crispy, melt in your mouth, have the flavor of Sesame and slightly salty touch that teases the palate. Get ready in 5 minutes, because you just put all the ingredients in the mixer and work them briefly together, then form the cookies to tahini (by hand, in a few minutes) and Cook. They are perhaps the best simple cookies (not covered or stuffed) that I have ever eaten. Find many more ideas of chocolates, cookies and more to prepare and give to friends and relatives (but not only at Christmas) the special COOKIE RECIPES. Try these cookies and let me know, I'm sure thank me. Have a good day!

COOKIES Tahini (easy recipe)

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  • 130 grams of flour 00
  • 70 grams of caster sugar extra until
  • 100 grams of walnuts, pecans or toasted pine nuts
  • a pinch of salt
  • 60 grams unsalted butter
  • 100 grams of tahini (sesame paste)
  • a tablespoon of organic vanilla extract
  • 2 tablespoons black sesame seeds and white
  • 2 tablespoons Demerara sugar (cane)


The tahini cookies are really ready within minutes. Before starting to preheat the oven at 180 degrees static.

Coarsely chop the toasted nuts. Put in bowl of food processor (Mixer, Planetary mixer or food processor, anything goes) all ingredients and work a few minutes until they have blended into a thick and hard. You can also prepare these handmade biscuits, in this case used put the bowl in the refrigerator for at least an hour, because the cookie dough can be sticky to tahini. Once you have a dough, derive from the compound 25 balls, processing them with your hands slightly moistened.

Mix the brown sugar and white and black sesame seeds and place on a sheet of parchment paper. Roll each ball in the sugar mixed with sesame seeds and place on a baking sheet covered with baking paper, then crush lightly with the Palm of your hand.

Bake cookies tahini and bake for 20-25 minutes, then churn and leave to cool completely. The cookies crumbly and tasty tahini will last for a week if kept in a dry place at room temperature, but usually they end up before, much earlier. Bon appétit!

Cookies friabilissimi catalogue the tahini


Cookies friabilissimi catalogue the tahini

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Emmevale December 17, 2016 at 17:10

Hi Ada! I fell in love instantly with this recipe because I love and I often use the tahini, I read it many times and today I finally decided to make these cookies but I realised I don't have flour…do you think I can try with that integral? And for extra fine granulated sugar icing, you mean? Grazieeeeeee

Ada Parisi December 17, 2016 at 17:14

Hi dear!!! Then of course you can use wholemeal flour, will be more rustic. For sugar I use Zephyr, but I think that fine icing. Usually ask me where to get the Sesame cream… but you did, and then half the work is already done!!! Will you let me know??? I embrace you

Emmevale December 17, 2016 at 18:46

Wow! I wasn't expecting an answer so fast, you are a portent! Thank you very much, I get straight to work and then let you know

Ada Parisi December 17, 2016 at 19:11

In fact I was lucky: I was on the pc

Emmevale December 18, 2016 at 19:24

And after I lick your fingers from the last update you sesame seeds on my full version of cookies friabilissimi catalogue the tahini: they are delicious, just a little’ darker. The other little variation that I've adopted (as I often do in my pastries to make them more light) It is halving the dose of butter and replace it with plain yogurt, is a little’ more difficult to mold the dough but it can be done. Surely replichero them '. Thanks again!

Ada Parisi December 19, 2016 at 11:35

Thanks, I'm glad you enjoyed! A big hug,

Silvia February 3, 2016 at 10:23

Hi Ada,
inspired me so much and I quickly tried to get them.
Excellent, but there will be a way to make them less “friabilissimi catalogue”? In fact, Although get cool well, crumble too easily..

Ada Parisi February 3, 2016 at 11:20

Hello Silvia, Let's say that the great thing about these cookies is just the extreme friability, to zoom out, you could reduce the amount of butter. A hug and let me know. ADA

Carmelina Marino 30 December 2019 at 00:59

Hi Ada, I can use the halva, maybe pureed / minced instead of tahini? I have so much and no one eats at my house. Thanks!

Ada Parisi 30 December 2019 at 14:11

hello Carmelina, then, It replaces the tahini butter and the share of the egg fat. If I'm right in the halva it is also true sugar? I would say that you should use it to reduce it to dust and then add to the recipe a quantity of butter and remove some’ of sugar. Obviously it is an experiment, so I can not tell if the success will be perfect. Let me know, it's interesting


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