I came up with the recipe for these light and crispy cookies, when I wanted to create cookies that will contain sesame seeds as the main ingredient, not just as an added garnish.
The result was just what I wanted – the sesame seeds’ unique flavor is dominant, and yet the cookies are light and airy.
Anyone who is fond of tahini (sesame seeds paste), or the tahini-halva flavor, will surely love these cookies. To those who are not familiar with the taste, I suggest to try the recipe just as well. I’m sure you’ll be hooked, not just by the wonderful flavor, but also by how easy it is to prepare the cookies.
Makes: about 40
Prep time: 10 minutes
Chilling time: 10 minutes
Baking time: 17 minutes
Ingredients:
2 L egg whites
¼ tsp vinegar
¾ cup sugar
Dash salt
1 ½ cups sesame seeds
1/3 cup cornstarch
1. Preheat the oven to 350F(175C). Line 2 cookie sheets with baking paper.
2. Place the egg whites in a large bowl and add the vinegar. Whisk lightly, until large bubbles are formed. Add the sugar and whisk again until it dissolves. Add the salt and sesame seeds and mix well. Add the cornstarch and mix lightly. Let the mixture stand for 2-3 minutes at room temperature, to let it thicken a bit.
3. Measure heaped teaspoons of the mixture and place them on the lined baking sheets, ½” (1.2cm) apart. Place in the freezer for 10 minutes.
4. Bake for 15-17 minutes, until the cookies puff up a bit. The cookies will be ready even if still a bit pale on top, so check if they are done by lifting one carefully with a spatula, to see if it is brown and dry at the bottom.
5. Take out of the oven and let the cookies cool down in the pan, before releasing gently from the baking paper.
The cookies will keep, in an airtight container, for up to 2 weeks.
Sesame seeds in anything = YUM! I sprinkled some on the bottom of a small bread pan the other day instead of using cornmeal. Turned out great!
Virtual hugs,
Judie
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Sounds amazing. I’ll keep that in mind! 🙂
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Simple, but wonderful.
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Thank you! 🙂
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These sounds amazing!!!
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Thank you Olga! 🙂
I was happy with the result and hope others will be as well. 🙂
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Wow! Anything tahini flavoured works for me!!
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Thank you Elaine! 🙂
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These look wonderful! I might have to make them so I can taste them!!!
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Thank you! 🙂
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Love sesame seed flavour:-) yum yum cookies
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Thank you Vidya! 🙂
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These look amazing and interesting 🙂
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Thank you Sabitha! 🙂
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I bet these were the bomb
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They were indeed. Thank you! 🙂
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I can see I have not stopped by in awhile and have some catching up to do! These look delish – I noticed that for 40 cookies there’s a lot less sugar than most recipes, too. Thanks for posting! 🙂
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Thanks for stopping by! It’s not easy to keep track of all the posts.
You’re right, the amount of sugar is relatively low, I like the approach of “sweet-enough” better! 🙂
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That’s awesome you made a recipe of these. This reminds me of the sesame seed cookies I tried from a health food store before and I absolutely loved them.
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Glad to hear! 🙂
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Thank you for the “like” 🙂
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My pleasure. Thanks for the follow. 🙂
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Interesting! Will try this.
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Thank you Elmarie. I’m glad to hear. I hope you’ll enjoy the results. 🙂
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Ronit they almost look like my macarons- the first attempts- but here we have them in a deluxe version!! I love sesame seeds- very dangerous, you can eat probably eat these cookies and don’t think of the consequences 😂 recipe to try for sure! I hope you’re well xx
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Thank you Marta. 🙂
Unlike the complicated macaroons, with these cookies you don’t have to worry about keeping them moist, as they are at their best when crispy and dry. So one more reason to try them!
I hope you’ll have a great weekend and that you’re done with your exams. 🙂
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Not done yet- still two to go!xx
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Good luck with both! 🙂
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Sounds nice! Do you think I could change the sugar to xylitol and the cornstarch to Tapioca flour?
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I’ve never used xylitol, but if it is a sweetener that is suitable for baking, I think it could work.
As for Tapioca, I think it should work as well.
Now I’m curious about the results… 🙂
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will try it out soon, will let you know!
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I’ll be happy to hear. 🙂
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we had similiar cookies in indonesia, it’s called kue sagu wijen…
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Thank you Dedy for mentioning it. You made me curious so I googled it and translated some of the recipes on line. They are quite similar indeed – except for using coconut milk or margarine.
But now I like the idea of coconut with sesame, I’ll try to incorporate it next time I’ll experiment with these. Thanks for the inspiration! 🙂
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WOW – these look and sound fantastic and I have everything on hand to make them. Printing this out to make tomorrow. Am so glad you posted this.
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Glad to hear Lindy. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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This looks divine! I love sesame seeds and I will have to make them. What type of vinegar are we using here?
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Thank you Mira! 🙂
Any vinegar will do here – you only need a small amount, to help the egg whites firm.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Very interesting, I haven’t seen this version of sesame cookies before.
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I haven’t seen it either, that’s why I came up with my own recipe… 🙂
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You’re smart!
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Thank you! Doing my best.. 🙂
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I have been addicted to Halva since I tried the sample at Machane Yehuda market in Jerusalem! I should try this!
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Oh you mean the wonderful stand with tens flavors of halva??? I love this stand and that market!
I was born in Jerusalem and lived in Israel before moving to NY. I go back often and one of the first places I go to is the market. 🙂
Yes, these cookies are definitely suitable for anyone who loves halva and at a fraction of the calories…:)
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Reblogged this on On the Road Cooking and commented:
Havla flavored cookies…nom-nom!
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