Tahini Shortbread Cookies

Difficulty: Easy | Makes: 35-40 Cookies

Adding tahini in desserts creates a delicious nutty flavor you will love! Try it out with our Tahini Shortbread Cookies, the perfect addition to your holiday dessert table.



  • 2 cups flour
  • 4 ounces slivered almonds
  • 6 ounces butter (cold), cut in cubes
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • Pinch of salt
  • 3/4 cup plus 2 tablespoons Roland® Tahini
  • Roland® Black Sesame Seeds to garnish


  1. Preheat oven to 350 degrees F
  2. Line sheet pan with parchment paper
  3. Pulse flour, almonds, butter, sugar, vanilla, lemon zest and salt in a food processor; texture should be crumbly
  4. Add the tahini and pulse until the dough forms into a ball
  5. Roll the dough between two pieces of parchment paper to a 1/4 inch thick. Allow to set up in the fridge for about 30 minutes
  6. Using a 3” round fluted cookie cutter cut out cookies and sprinkle sesame seeds on top for garnish
  7. Bake 1o-12 minutes, or until a light golden brown

In This Recipe


#70150 | 16 OZ.

Black Sesame Seeds

#84238 | 4.12 OZ.