Usuba
Tahini and Walnut Cookies
Crispy Turkish cookies with tahini nut filling. The yogurt-based dough turns out tender and crumbly. Walnuts can be replaced with hazelnuts.
- Total
- 45 min
- Standard serving
- 135.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Finely chop the walnuts. Transfer to a bowl, add sugar and tahini. Mix thoroughly.
- 2
Step 2
Place softened butter, yogurt, egg yolk, and vegetable oil in a large bowl. Mix well.
- 3
Step 3
Gradually sift the flour into the dough, add the baking powder. Knead the dough until uniform.
- 4
Step 4
Divide the dough into three parts. Dust the table with flour. Roll the first piece with your hands into a long rope, press lightly with your fingers, then roll it out with a rolling pin into a thin ribbon.
- 5
Step 5
Place the filling in the center along the entire length of the strip. Seal the edges, lightly dust with flour and flip seam side down.
- 6
Step 6
Cut the ribbon diagonally into small pieces. Arrange on a baking sheet lined with parchment paper.
- 7
Step 7
Bake in a preheated oven at 180 degrees for 25 minutes until golden brown.
- 8
Step 8
Optionally, sprinkle the finished cookies with powdered sugar.
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