Sweet and Salty Tahini Crumbles


tahini cookies

The weather has been so pleasant here, with a constant mild breeze and just the right amount of sun. I’ve never been much for warm weather, but when it comes to winter in LA, the weather is perfect at 65 degrees. After an exhausting week, I wanted to spend the weekend listening to music, walking, cooking and baking and eating good food. I had avocado toasts for breakfast at Superba Food + Bread (pictures on instagram @baconandsouffle or click on the instagram icon above), a pesto chicken crepe for lunch at the farmer’s market, and these sweet and salty tahini cookies for my afternoon snack. tahini cookies 2

Sweet and Salty Tahini Crumbles


  • 1 cup all-purpose flour
  • 1/2 cup toasted pine nuts
  • 1/3 cup powdered sugar
  • 1/3 cup tahini
  • 1/4 cup unsalted butter (½ stick), room temperature
  • 1/4 teaspoon kosher salt
  • 2 tablespoons black sesame seeds
  • 2 tablespoons sugar


  1. Preheat oven to 350°. Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough gets crumbly and sticky enough to mold into balls.
  2. Mix black sesame seeds and sugar in a small bowl. Form dough into 1.5” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly.
  3. Bake cookies until lightly golden, 20-25 minutes. Test one at 20 minutes and check the bottom of the cookies to make sure they are not burnt.

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