+
0 (0)

Category: Desserts

Tahini cookies

Tahini cookies
Irfan Khan / Los Angeles Times

The other day, a co-worker brought in some mysterious cookies from an Armenian bakery, a little sheepish about having polished off about a third of them on the way. They were tan domes with a tight spiral pattern on top, ... Read more

Total time: About 1 hour, plus rising | Makes 24 to 32 cookies
Note: Adapted from Maral's Pastry in Van Nuys. These simple cookies are made with bread dough, and their Armenian name, tahinov hats, literally means "tahini bread." The cookies bake best in a convection oven at the same temperature.
  • 2 2/3 cup bread flour
  • 1 teaspoon active dry yeast
  • 1 cup sugar, divided
  • 1/8 teaspoon salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3/4 to 1 cup tahini paste, divided

Step 1In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, yeast, one-half cup sugar and salt. Add the vegetable oil and mix at a low speed to combine.

Step 2Fill a liquid measuring cup with 1 cup warm water. With the mixer speed on low, start adding the water slowly -- just enough for the dough to come together (we used just shy of 1 cup water), neither too wet nor too dry. Continue to mix at medium-low 2 to 3 minutes until the dough is evenly combined and smooth. Be careful not to overmix. Cover the dough with plastic film and allow to rise until doubled, 2 to 3 hours.

Step 3Heat the oven to 350 degrees (for either a convection oven or regular oven). Divide the dough in half and place one half on a floured work surface. Flatten it gently with the palm of your hand to a general rectangle shape; continue flattening it with a rolling pin until the rectangle is about 18 by 10 inches. Do not worry if the dough bubbles slightly while it is rolled out. Brush 5 to 6 tablespoons of tahini paste all over the rectangle to get a thin layer and then sprinkle 4 tablespoons sugar over the tahini.

Step 4Roll the rectangle up lengthwise and trim the ends. Cut the roll into 1- to 1 1/4 -inch lengths; you will have 12 to 16 pieces. Place each piece between your hands, cut sides against your palms; press to flatten into a disc (they will look like rosettes).

Step 5Place the discs on a parchment-lined cookie sheet and bake until deep golden brown, about 15 minutes in a convection oven or 18 to 20 minutes in a regular oven, rotating the cookie sheet halfway through. Repeat with the remaining half of the dough.

Each of 24 cookies:
110 calories; 3 grams protein; 16 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 12 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Mango and passion fruit sorbet
Bittersweet chocolate cake with hot fudge sauce and cioccolati perugini
Challah kugel with dried cherries and almonds
Cauliflower "Panna Cotta" With Beluga Caviar