Halvah Shortbread Recipes

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HALVAH SHORTBREAD



Halvah Shortbread image

What can be better than shortbread with spiced tea or Turkish coffee? This is an untried recipe from Moosewood Collective that I am posting for Zaar World Tour 2005.

Provided by MsBindy

Categories     Dessert

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 7

3/4 cup butter, softened
1/2 cup tahini
1 pinch salt
1 1/4 cups brown sugar
2 cups pastry flour
1/2 cup toasted pecans or 1/2 cup toasted walnuts, finely chopped
16 pecan halves or 16 walnut halves

Steps:

  • Preheat the oven to 375°F.
  • With a food processor, or by hand, cream the butter with the tahini.
  • Add the salt and brown sugar. Blend until smooth.
  • Sprinkle in the flour, blending well.
  • Mix in the chopped nuts. The dough will be very stiff.
  • Lightly butter 2 7-inch pie plates or shallow baking pans.
  • Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch.
  • Press a few whole nuts into the surface to decorate.
  • Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown.
  • Be careful not to overbake.
  • While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.

Nutrition Facts : Calories 279.2, Fat 15.8, SaturatedFat 6.3, Cholesterol 22.9, Sodium 83.6, Carbohydrate 32.7, Fiber 1.4, Sugar 16.8, Protein 3.3

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