Tahini biscuits from Armenia (Tahinov Hatz)

This recipe  is from The Complete Middle East Cookbook by Tess Mallos in the chapter on food from Armenia.

I was searching for a recipe for Armenian Nutmeg Cake and couldn’t find it, so I made these biscuits today for the first time.


  • 125g butter
  • 1 cup tahini (sesame paste) – estimate the quantity as there is no point messing up a measuring cup with tahini
  • 1 cup caster sugar
  • 0.5 cup firmly packed brown sugar
  • 1 egg
  • 2.5 cups plain flour
  • 1.5 teaspoons baking powder
  • pinch salt
  • 1 cup finely chopped walnuts. I had run out of walnuts and substituted with pecan nuts


Soften the butter (I use the microwave) then mix with tahini and sugars. Mix until smooth then add egg and beat well.

Add the baking powder and salt to the flour then sift into the mixture with the chopped nuts.

Take portions of the dough (by hand) and roll into balls about 2 cm diameter. Place on baking paper on oven trays, then flatten slightly with a fork to give a good finish.

Bake in an oven at 180 deg C for 15 – 20 minutes. The biscuits should be lightly coloured.

Cool on the baking trays for 5 minutes then transfer to cooling racks. When cooled completey store in airtight containers.


Author: charuzu

I live in Sydney and interests include music, piano playing, technology, cooking, English language, public speaking, Toastmasters, Asian culture (especially Japan and Korea), cinema, personal development, productivity and making friends with people from around the world.

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