Even though I really like tahini in desserts, it wasn’t always an ingredient I made use with. Tahini is so popular around here, and everyone eats it just about every breakfast, lunch or dinner, but I started liking it only a few years ago.
Ever since – it’s a love story. I love using tahini in desserts and pastries – it adds a rich nutty and buttery aroma and is just so delicious. Tahini combines great with nuts, chocolate, maple and I even used it in carrot cake one day that turned out a success (recipe soon).
These tahini hamantaschen cookies are festive and just perfect for upcoming Purim and the Mishloach Manot tradition. They are made of a crunchy buttery short crust pastry and filled with halva spread (which is some version of sweet tahini – available in Mediterranean stores and also here). I also added hazelnuts that add a little crunchiness and these tahini hamantaschen are simply unique and delicious.
Photo: Natalie Levin
Hazelnuts and Tahini Hamantaschen Cookies
For the dough:
- 210 grams (1 1/2 cups) all-purpose flour
- 70 grams (1/2 cup + 1 tbsp.) sugar powder
- 150 grams (1 stick + 2 tbsp.) cold butter cut into cubes
- 75 grams (3/4 cup) ground hazelnuts
- 30 grams (3 tbsp.) cornstarch
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon (optional)
- 1 large egg
- 1-2 tbsp. milk (if necessary)
For the filling:
- 300-400 grams halva spread (available in Mediterranean food markets)
- 100 grams chopped hazelnuts
- In a food processor with a steel blade put flour, sugar powder, butter, hazelnuts, cornstarch, salt, vanilla and cinnamon and mix until crumbly.
- Add egg and continue to blend only until the large chunks of dough form. If the dough is not united, gradually add 1-2 tablespoons milk.
- Transfer the dough to a work surface and form a disc-shape.
- Wrap the dough in plastic wrap and refrigerate for about an hour.
- On a floured surface roll out the dough about 3 mm thick.
- Cut into circles about 6-7 cm in diameter.
- Fill each circle with about 1/2 teaspoon halva spread sprinkle hazelnuts. Close the edges forming hamantaschen shape.
- Place the cookies on a baking tray lined with baking paper.
- Cool the in the freezer for about 1/2 hour before baking.
- Preheat oven to 170c degrees.
- Bake for 12-17 minutes, or until golden brown and set.
- Cool completely, sprinkle with powdered sugar and serve.
- Keep the cookies in an airtight container at room temperature for up to a week.
- You can skip the cinnamon if you don’t like.
- Halva spread is available in Mediterranean food markets and here.
Photo: Natalie Levin