travel & recipes

Tahini and Silan cookies

It's been months that I have been planing on making these cookies. It all started after I had Thini cookies at Sugar-Daddy in Tel Aviv earlier this year. I was talking about making these cookies for so long that it seemed like it wasn't going to happen.

After looking up recipes online and in my cookbook collection and not coming up with anything that seemed promising, I tried to improvise... The first batch of cookies was too hard, so I added some butter and replaced a 1/3 of the spelt flour with almond meal. And here you go, a winner recipe, the cookies came out tasty and crumbly, perfect served with tea or on their own. So good!

Tahini is basically ground up sesame seeds and Silan is a date syrup, the combination of the two  is unreal.

First thing is making sure you are using high quality Tahini paste, I prefer Tahini that comes from the middle east, it just seems to be better than any local brand I tried. The Silan should be as natural as possible, and without preservatives.

1/2 cup date molasses (silan)
1/2 cup raw Tahini paste 
8 tablespoon of butter (1 stick)
1 1/2 cup flour, I used spelt and almond meal, 1 cup spelt and 1/2 almond.
1/4 cup chopped pistachio
1 teaspoon each of 
cinnamon and cardamon
10 drops vanilla 

a pinch of salt

 Pre-heat the oven to 355 (180 Celsius)

 Start by placing the tahini and butter in a sauce pan over low heat, mix until well combined.
In a large bowl mix the tahini-butter paste with the silan, chopped pistachios, cinnamon,  vanilla extract, cardamon and the salt.
Slowly add the flour and mix by hand until a soft dough is formed.
Using your hands, form small balls and place on a baking pan, since the dough is soft the cookies will spread, so make sure they are spaced out.

bake for 10 minutes and remove from oven, let cool on a rack, the cookies will harden as they cool.