"Perfectly crispy tahini hamantaschen with a decadent and velvety chocolate filling. These bold and nutty flavored cookies are packed with sesame seeds and a little secret ingredient OLIVE OIL."
Chocolate tahini Hamantaschen
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- Recipe Card
Prep time 25mins
Cook time 12mins
Serves or Makes: 48
Recipe Card
for the dough
ingredients
- 1/4 cup olive oil
- 2 large eggs
- 2/3 cup sugar
- 1 1/4 cup flour, divided
- 1/4 cup tahini paste
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- optional for garnish sesame seeds
for the dough
Method
Step 1
Preheat oven to 350°F
Step 2
Line baking tray with parchment paper.
Step 3
Reserve 1/4 cup of the flour. The amount of flour in your dough will be dependent on how runny your tahini actually is. I tried it with both runny tahini and a very thick one and found that adding just an extra bit of flour will offset this problem.
Step 4
Sift together most of the flour the salt, and the baking powder in a bowl and set aside.
Step 5
Whisk eggs in a large mixing bowl. Then add the oil, sugar, tahini, and vanilla extract. Whisk until everything is thoroughly combined.
Step 6
Add the flour to the tahini mixture and stir with either a spatula, a wooden spoon, or a large fork. If your dough is still too wet add a bit of the extra flour and mix. The dough should have a standard cookie dough consistency.
Step 7
Let dough rest.
For the chocolate tahini filling
ingredients
- 1/2 cup tahini
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- salt
- 2 tablespoons water
- 1 tablespoons olive oil
For the chocolate tahini filling
Step 1
Add tahini, powdered sugar, salt, cocoa powder, olive oil, and 1 tbsp of water in a small bowl and mix until well combined.
Step 2
If the mixture is too stiff add in another tbsp of water. The filling should have a Nutella-like consistency.
Step 3
Set aside.
Assembling the cookies
Step 1
Roll out the dough on a lightly floured surface until it is about half a cm thick (1/8 inch).
Step 2
Optional if you want your cookies to have a sesame crust stop rolling about halfway to the desired thickness.
Step 3
Heavily sprinkle sesame seeds onto the dough making sure all the dough is covered. Continue rolling out the dough with your rolling pin, this will press the seed into the dough.
Step 4
Cut out dough into large circles with either the help of a cookie cutter or the rim of a glass.
Step 5
Transfer the circles to the baking tray. If you added sesame seeds to the dough make sure to flip the circles over before you place them on so that the seeds are touching the baking sheet.
Step 6
With the help of a teaspoon add a nice dollop, of the tahini filling in each circle.
Step 7
Slightly wet your fingertip with a bit of water and run it over the outer rim of each cookie
Step 8
fold the dough into a triangular shape and press the edges together to seal the dough. It's very important to seal the edges properly so that the hamantaschen don't open during baking.
Step 9
Bake cookies for 10 to 12 minutes or until the edges start turning golden brown.