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5 from 1 vote

Barazek (Sesame Seed Cookies)

Crunchy, toasty, and subtly sweet, these beloved barazek cookies use tahini instead of butter for an unbeatable nutty flavor in each bite.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: desserts
Cuisine: Middle Eastern, Syrian
Servings: 24
Author: Kevin



  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat. Divide the chopped pistachios with a pinch where each cookie will go on the baking sheet(s) leaving 1-2 inches space between cookies.
  • Toast 1 1/2 teaspoons of fennel seeds in a dry, small skillet over medium heat until fragrant. Let cool and grind into powder (this spice add is optional).
  • In a small bowl, combine and mix the almond flour, ground fennel, kosher salt and the baking soda. In a medium bowl, stir together the honey, tahini and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until well incorporated. The dough should be solid enough to form balls when rolled in the palm of your hand. If it's too wet, add some more almond meal.
  • Form dough balls into about the size of a cherry. Roll each ball in the sesame seeds to coat and place on top of the chopped pistachios lining the baking sheets.
  • Use the bottom of a ramekin, glass or your palm and flatten each cookie dough ball to 1/2-inch thickness, pressing gently to adhere pistachios to the bottom of cookie. Repeat until you make 24 cookies.
  • Bake for about 10 minutes or until bottoms are golden.


Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 73mg | Potassium: 54mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 1mg