Crumbly tahin cookies from Yotam Ottolenghi.

Biscotti friabili al tahin di Yotam Ottolenghi.

After a very traditional Italian recipe today, the day 10 of our Advent Cookie Calendar, I want to share a recipe from the infallible Yotam Ottolenghi.

He is a famous and renowned chef, his recipes are always flavourful and colorful and foolproof!

Tahin is a sesame paste, rich in taste, very bitter if eaten alone, mostly known for being used in hummus; it’s the perfect match for these cookies!

Here in Itali you can find tahin in almost every supermarket, if you can’t just check Amazon.

Let’s jump to the recipe!

Crumbly tahin cookies from Yotam Ottolenghi.

Servings: 20


  • 270 g plain flour
  • 150 g soft butter
  • 130 g sugar
  • 110 g tahin
  • 1 tbsp fresh cream
  • 1/2 vanilla pod ( seeds only)
  • cinnamon to sprinkle


  • Beat butter and sugar until creamy.
    Add tahin, cream and vanilla seeds, mix well.
  • Add sifted flour and knead briefly, until you have a smooth loaf.
    Make balls from the dough about 20 g each ( the size of a big walnut), put them on a baking tray keeping distance between them.
  • Press a little each ball with your palm then using a fork to make a decor over the cookie.
  • Sprinkle cookies with cinnamon powder and bake in already heated oven at 356°F/ 180°C for 10-15 minutes, they have to stay quite white.
  • Do not remove from the baking tray until cool.
    In a tin box they can be stored up to a week.
Crumbly tahin cookies from Yotam Ottolenghi.

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