The new darling of culinary adventurists is tahini or, as we refer to it, techinah! While it’s been found for years in savory recipes and sauces, foodies around the world are creating sweet baked goods using tahini. It gives these treats a slightly nutty flavor and plenty of moist mouthfeel.
Tahini Chocolate Chip Cookies
4 ounces margarine at room temperature
1/2 cup tahini, well stirred
1 cup sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 cups chocolate chips or chunks, bittersweet or semisweet
In the bowl of an electric mixer fitted with the paddle attachment, cream margarine, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to margarine mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate overnight or 8 hours.
When ready to bake, heat oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to form dough into balls.
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. Let cool at least 20 minutes on a rack.
Store in an airtight container.
Tahini Sugar Cookies
1- 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 stick margarine, at room temperature
1/2 cup tahini
1/2 cup packed dark brown sugar
1 cup granulated sugar, divided
1 large egg
Whisk the flour, baking powder, baking soda, and salt together in a small bowl; set aside. Cream the margarine, tahini, brown sugar and 1/2 cup granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add the egg, return the mixer to medium speed, and mix until completely incorporated. Stop the mixer and scrape down the sides and the paddle if necessary.
Return the mixer to low speed and slowly add the flour. Cover and refrigerate 1 to 2 hours.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining sugar in a shallow, wide plate.
Scoop the dough using a medium cookie scoop. Roll each ball in the sugar to lightly coat. Place the dough balls on the baking sheets 2 inches apart. Using the back of a fork, flatten each cookie to about 1/2-inch thick with a crisscross pattern.
Bake one sheet at a time until the cookies are golden around the edges and on the bottoms, 12 to 14 minutes. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat until you have used all the dough.
Store in an airtight container at room temperature for up to 5 days.
Tahini Pine Nut Cookies
1 cup flour
1/2 cup toasted pine nuts
1/3 cup confectioners’ sugar
1/3 cup tahini
1/2 stick margarine, room temperature
1/2 teaspoon kosher salt
2 tablespoons black sesame seeds
2 tablespoons coarse sugar
Preheat oven to 350°. Line 2 cookie sheets with parchment paper or silicone mats.
Pulse flour, pine nuts, confectioners’ sugar, tahini, margarine, and salt in a food processor until dough forms a ball around blade.
Mix black sesame seeds and coarse sugar in a small bowl. Scoop dough into 1-inch balls using a medium cookie scoop and roll in sesame seed mixture. Place on a baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects