Crumbly Tahini Cookies

Tahini cookies turn out very tasty, crumbly, and piquant, with a hint of halva :). You can decorate them with almond halves (or other nuts), pressing them into the cookies before baking.

Soften the butter (or margarine) at room temperature in advance, until it has the consistency of sour cream. Line the baking sheets with parchment paper.

Combine the flour and baking powder and sift. Transfer to the bowl of a food processor. Add the sugar and vanilla sugar. Add the softened butter (margarine) and tahini. Mix all the ingredients on low speed until the dough comes together in a ball. (If the dough falls apart, you can add a little water).

Do not work the dough in the food processor for too long (overprocessing the mixture will make the dough crumble); it is better to finish kneading it by hand on the counter. Shape the dough into a ball.

Preheat the oven to 200 degrees.

Divide the dough into 4 equal parts. Shape each into a log and divide it into 10 equal pieces. Roll each piece into a ball and flatten it slightly. Arrange on the baking sheets (20 cookies per sheet), leaving 5 cm between them (the cookies spread during baking).

Bake at 200 degrees until the cookies are a cream color—about 20 minutes (it is important not to let the cookies brown, or they will taste bitter. As soon as you notice the edges turning “golden,” take the baking sheet out of the oven immediately).

Take the baked cookies out of the oven. Let them cool on the baking sheet.

(The cookies are soft immediately after baking. Once cool, they become very crumbly).

Enjoy!