halva crisps are rich, tender and FULL of tahini flavor!

how did halva crisps happen?

So I tried something.

I’ll often read recipes that instruct you to grind uncooked oats into a fine powder – essentially turning them into a gluten-free “flour”, that can then be used for baking. I wondered if the same would hold true for matzo, and as we’re still in the midst of Passover I had plenty to work with.

I was craving halva and tahini (I know, when am I NOT craving halva and tahini?), so I decided to incorporate them into my “experiment” and see what would happen.

These happened:

WOW.

what ingredients are in halva crisps?

Just six simple ingredients are all you need to make these lovelies:

butter
sugar
tahini
matzo
kosher salt
halva

how do you make this recipe?

These cookies are VERY easy to make. Super rich, yet unbelievably tender, they most closely resembled those potato chip cookies I made a while back. Simply combine your ingredients, give a chill, scoop and bake!

They are SO delicious, with a super-charged tahini flavor which was EXACTLY what I was hoping for, as most tahini-ish cookies never really come through for me in that way.

a few tips for the best results!

reserve some of the halva to top the cookies prior to baking!

I almost folded all of the chopped halva into the dough, but decided at the last minute to reserve half to put on top of each unbaked cookie – MAJOR.

handle with care!

These cookies are unbelievably delicate – probably because I didn’t grind the matzo down finely enough. Make sure to let them cool on the baking sheets for 10 minutes before transferring them to a wire rack, or they’ll crumble.

If you are “team tahini” get ready to fall in love; let me know if you make them, and tag me on Instagram @sherisilver if you do!

Halva Crisps

sherisilver

Tender, delicate cookies bursting with tons of halva and tahini flavor

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Servings 18 cookies

Ingredients

  

1x2x3x

• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup tahini
• 4 sheets matzo, ground fine to make 1 cup
• pinch kosher salt
• 1 bar halva, chopped, divided

Instructions

 

• Beat butter and sugar till light and fluffy. Add the tahini and beat again Add the ground matzo and salt and beat well. Fold in 1/2 the chopped halva, cover and refrigerate till firm enough to scoop.
• Line a baking sheet with parchment paper. Use a tablespoon or cookie scoop to drop rounds of dough onto your sheet, and top with the reserved chopped halva. Freeze till solid (the cookies can be close together at this point).
• Pre-heat the oven to 325 degrees; line a second sheet with parchment paper and divide the cookies between both sheets (you should have about 11 - 12 cookies per sheet).
• Bake cookies till golden brown around the edges, about 10 - 12 minutes. Let cool on the pan for at least 10 minutes, and then transfer to a wire rack to cool completely.

Notes

Love this tip for storing butter!

Read here to see how I always store my tahini!

This is my favorite cookie scoop!

Keywords cookies, halva, matzo, passover, tahini

did you make this recipe?tag @sherisilver on instagram!

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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