TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup

Traditionally made in Cyprus before Easter, during the spring Lent – when all foods deriving from animals are prohibited – tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini bits are the best bites.

Why not have more of the best parts of the pie? I decided to shape the dough differently in order to increase the caramelized area. The results are bite-size, cookie-like tahinopites — a kind of Eastern Mediterranean Cinnamon Rolls. It is important to get the highest quality tahini paste for these cookies. They taste best made a day in advance.  As they cool, they absorb and fully incorporate the lemony syrup.

Adapted from Mediterranean Vegetarian Feasts

Makes about 56 cookies


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Αμυγδαλωτά Λευκά ή με Σοκολάτα

Βασίζεται στην κλασική συνταγή για Τζιώτικα αμυγδαλωτά, της Ζηνοβίας Στέφα. Μπορείτε και να τα κάνετε σκέτα. Και στις δύο περιπτώσεις ταιριάζουν υπέροχα με την κρέμα λεμόνι καλύτερα τα σοκολατένια.


Για περίπου 60 αμυγδαλωτά (περισσότερα…)


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