Equipment
Ingredients
Wet Ingredients
- 120 g tahini, well-stirred
- 100 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
- 3 g orange zest, freshly grated
Dry Ingredients
- 150 g blanched almond flour, sifted
- 2 g kosher salt
Coating
- 40 g sesame seeds, raw, unhulled or hulled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 127 kcal
- Protein
- 4 g
- Carbohydrates
- 9 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 50 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 10 mg
- Potassium
- 107 mg
- Calcium
- 55 mg
- Iron
- 1.0 mg
- Magnesium
- 37 mg
- Phosphorus
- 112 mg
- Zinc
- 0.8 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.8 mg
- Folate
- 14 mcg
- Water
- 3 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the well-stirred tahini, granulated sugar, room temperature egg, vanilla extract, and freshly grated orange zest until the mixture is completely smooth and slightly paler in color.
Using a rubber spatula, fold the blanched almond flour and kosher salt into the wet ingredients. Mix until no dry pockets of almond flour remain and a cohesive, sticky dough forms.
Place the mixing bowl in the refrigerator to chill the dough for 30 minutes. This allows the almond flour to hydrate and firms up the tahini, making the dough easier to handle.
Place the raw sesame seeds into a shallow dish. Scoop out 25g portions of the chilled dough (about one heaping tablespoon) and roll them into smooth balls between your palms. Roll each ball in the sesame seeds to coat completely, then place them evenly spaced on the prepared baking sheet.
Bake in the preheated oven at 175°C (350°F) for 10 to 12 minutes. The cookies will puff slightly and the sesame seeds will become fragrant and lightly toasted. The centers will still feel very soft.
Remove from the oven and allow the cookies to rest on the baking sheet for 20 minutes. The residual heat will finish baking the centers, and the cookies will firm up as they cool. Once firm, carefully transfer to a serving platter.
Chef's Notes
- The quality of your tahini will make or break this recipe. Avoid the thick, dry paste at the bottom of old jars. Look for tahini that pours easily and has a smooth, rich flavor.
- Orange zest contains essential oils that fade quickly. Grate your orange directly into the wet ingredients bowl just before mixing to capture maximum flavor.
- Because Passover baking eliminates standard leavening agents like baking powder, these cookies rely on the egg and the gentle structure of almond flour. Do not overmix once the dry ingredients are added.
- For an elegant presentation, you can use a mix of black and white sesame seeds for the outer coating.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Freeze in a single layer before transferring to a freezer-safe bag or container.
Troubleshooting
Cookies spread too much and became very flat during baking
Cause: The dough was not chilled adequately, or the tahini was too liquid and warm.
Fix: Cannot be fixed once baked, but the flat cookies will still taste delicious and have a satisfyingly crisp texture.
Prevention: Ensure the dough is fully chilled until firm before rolling. Use high-quality tahini that has been thoroughly stirred to incorporate the oils.
Dough is crumbly and will not hold a ball shape
Cause: The tahini was too dry (from the bottom of the jar) or the almond flour was packed too densely when measuring.
Fix: Knead in 1-2 teaspoons of water or an extra drop of tahini until the dough comes together.
Prevention: Measure almond flour by weight in grams rather than volume, and ensure tahini is homogenous.
Cultural Context
During Passover, leavened grains (chametz) are strictly forbidden. While Ashkenazi traditions historically restrict sesame seeds and other legumes (kitniyot) during the holiday, Sephardic and Mizrahi Jewish communities embrace them. These tahini-based cookies celebrate that rich Middle Eastern and Mediterranean culinary heritage, providing a naturally gluten-free treat that relies on the natural fats and proteins of seeds and nuts rather than butter or flour.
