Sometimes you got to try new things. In case of baking and cooking, it means trying flavor combinations you haven’t tried yet. Exhibit A: these Tahini Pistachio Cookies! Delicious little fellas, I did not think they would taste as good as they actually taste. The first bite made it clear – these cookies are extremely delicious!
If you are following my Cookie Friday you might know already I like to experiment a bit with my cookies. Of course there are all those classic cookies everybody likes, but I also like to try new and sometimes quite unusual things when it comes to cookies. Not all of them end up here because it does not always work out. But these cookies here with tahini and pistachios are definitely something worth posting…
If you know tahini (sesame paste) you probably connect it with hummus more than with sweet stuff. You can make a killer delicious spread for your bread with it (plus some dates and honey). So good! Well… why not bake sweet stuff with it? Cookies are perfect to try different flavor combinations. It certainly worked well here. If you like for example those little sesame snack bites with honey from the Asia store, you will probably like these cookies too. Sesame and pistachios are a great team – that’s a fact!
Preparing the cookies is incredibly simple. First, warm the liquid ingredients slightly and then mix them with the dry ingredients to create a smooth, uniform dough. Chill the dough briefly so it holds together well, then shape it into balls, flatten them slightly, and bake. It really isn’t a complicated process at all. Unlike some of the other chocolate chip cookie recipes on this blog, these come together very quickly.
The cookies taste best when fresh, though you can certainly snack on them a few days later. However, proper storage is key. It is best not to store them in a completely airtight container. A Christmas cookie tin that closes securely but still allows a little airflow is the perfect choice. Store them at room temperature. Keeping them in the fridge causes them to harden quickly and dry out.
INGREDIENTS / ZUTATEN
(for 12 cookies)
1/4 cup (100g) honey (from local sources)
3.5 oz. (100g) tahini*
1 tbsp. vanilla extract*
1 cup (100g) ground almonds*
1/2 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. chopped pistachios*
(für 12 Cookies)
100g Honig (aus lokalen Quellen)
100g Tahini*
1 EL Vanille Extrakt*
100g Mandeln*, gemahlen
1/2 TL Backpulver
1/4 TL Salz
1-2 EL Pistazien*, gehackt
DIRECTIONS / ZUBEREITUNG
1. Add the honey, tahini, and vanilla extract to a microwave-safe bowl and heat up in the microwave on high for about 20 seconds. Mix and heat up again in the microwave, and mix once more. Repeat until the mixture is well combined and smooth. Set aside. Add the ground almonds, baking powder, and salt to a large bowl and mix until well combined. Add the tahini mixture to the bowl and mix until combined. Place in the fridge for about 10 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Chop the pistachios and set aside. Form 12 balls out of the dough and flatten a bit, place them on the prepared baking sheet and sprinkle with the chopped pistachios (press a bit into the dough so they won’t fall off). Bake the cookies for about 8-10 minutes. They should have a nice golden color. Take them out of the oven and let them cool down on the baking sheet.
1. Honig, Tahini und Vanille Extrakt in eine mikrowellenfeste Schüssel geben und in kurzen Intervallen erwärmen und dazwischen immer verrühren – es soll eine glatte, flüssige Masse entstehen, nicht zu heiß. Die gemahlenen Mandeln mit dem Backpulver und Salz in eine große Schüssel geben und verrühren. Die Tahini-Mischung dazugeben und alles gut verrühren. Für etwa 10 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Die Pistazien hacken und zur Seite stellen. Aus dem Teig 12 Kugeln formen, leicht flach drücken und mit den Pistazien bestreuen (und etwas festdrücken). Die Cookies für etwa 8-10 Minuten backen, bis die Cookies eine goldene Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Tahini Pistachio Cookies
- Prep Time: 00:15
- Cook Time: 00:10
- Total Time: 00:35
- Yield: 12 1x
- Category: Cookies
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
We love these cookies – the combination of sesame and pistachio makes these small cookies absolutely delicious! Definitely worth trying it!
Ingredients
1/4 cup (100g) honey (from local sources)
3.5 oz. (100g) tahini*
1 tbsp. vanilla extract*
1 cup (100g) ground almonds*
1/2 tsp. baking powder
1/4 tsp. salt
1-2 tbsp. chopped pistachios*
Instructions
1. Add the honey, tahini, and vanilla extract to a microwave-safe bowl and heat up in the microwave on high for about 20 seconds. Mix and heat up again in the microwave, and mix once more. Repeat until the mixture is well combined and smooth. Set aside. Add the ground almonds, baking powder, and salt to a large bowl and mix until well combined. Add the tahini mixture to the bowl and mix until combined. Place in the fridge for about 10 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Chop the pistachios and set aside. Form 12 balls out of the dough and flatten a bit, place them on the prepared baking sheet and sprinkle with the chopped pistachios (press a bit into the dough so they won’t fall off). Bake the cookies for about 8-10 minutes. They should have a nice golden color. Take them out of the oven and let them cool down on the baking sheet.
Notes
Enjoy baking!
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