Prep 15 mins
Cook 25 mins
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.
- 177.44 ml butter, softened
- 118.29 ml tahini
- 0.25 ml salt
- 295.73 ml brown sugar
- 473.18 ml pastry flour
- 118.29 ml toasted pecans or 118.29 ml toasted walnuts, finely chopped
- 16 pecan halves or 16 walnut halves
- 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.
I always wanted to make my own halvah because all the brands in the supermarket have trans fats. I found this recipe in My Sundays at Moosewood cookbook (great book by the way). It's such an easy recipe that only takes a few minutes to make. Halvah is so good after dinner when you crave something sweet. Sure to satisfy!!
Buttery and delicious! I love this shortbread with a cup of strong coffee. It is a little bit delicate and crumbly, and it melts in your mouth. Yum!
would be greatunder peanut pie .