Though tahini is most often used in savory dishes such as hummus or dressings, it is a wonderful addition to baked goods, imparting a halva-like flavor. I love these little, simple cookies just as is, but dipping them in melted, bittersweet chocolate would be lovely as well. This recipe is a riff on one I created for my cookbook, and I think it only gets better the more I make it …
Makes 2 dozen cookies
1 cup tahini
1/4 cup plus 1 Tbsp honey
2 large egg whites
1/2 tsp pure vanilla extract
1/2 cup granulated sugar
1/4 cup sesame seeds
1/4 cup raw or coarse sugar
Heat oven to 350°F. Line two cookie sheets with parchment paper.
In a large bowl, beat together the tahini, honey, egg whites, and vanilla extract with an electric mixer on medium speed. Add sugar and beat well to combine. Place the sesame seeds and coarse sugar in separate bowls.
Using a teaspoon, scoop out walnut-sized balls of dough, dip in or sprinkle with the sesame seeds and sugar and place on the baking sheets.
Bake cookies for about 10 minutes, until very lightly browned. Remove from oven and let cool 5 minutes on the baking sheet, then place on a wire rack to cool completely.