This recipe is from Haaretz's archives.

Serve them in the afternoon along with dates, sage-and-spearmint tea and fresh fruit. Makes 40 to 50.


125 grams softened butter
1/4 cup sugar
50 grams honey
1 tsp. vanilla extract
1/2 tsp. lemon zest
100 milliliters raw tahini
1 1/2 cups + 1 tablespoon sifted flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
2 tbsp. pistachios, finely chopped


For the coating:
2 tbsp. powdered brown sugar (This has to be powdered at home. Alternatively use white powdered sugar.)1 tsp. ground cinnamon

Using an electric mixer, cream butter, sugar and honey for 10 minutes. Lower the speed; add the vanilla, lemon zest and tahini. Beat until the batter is smooth. In a separate bowl, combine the dry ingredients and pistachios, and add to the batter in the mixer. Beat slightly and chill in the refrigerator for an hour.

Heat the oven to 180 degrees Celsius.
In a small bowl, combine the ingredients for the coating. Take the dough out and form small balls, rolling them in the cinnamon-sugar coating. Arrange on a baking tray lined with baking paper and bake for 15 minutes.

Let cookies cool completely on the tray before serving. They will keep well for a week in an airtight container.