Title: Halvah Shortbread
Categories: Cookies
Yield: 16 servings
3/4 c Butter; softened
1/2 c Tahini
1 pn Salt
1 1/4 c Brown sugar
2 c Unbleached pastry flour
1/2 c Toasted pecans or walnuts
Chopped or ground
A few pecan or 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 two 7-inch pie plates or shallow baking pans. Press the
dough to evenly cover the bottom and sides of the pie plates to a thickness
of no more than 1/4-inch. Press a few whole nuts into the surface to
decorate. Bake the shortbread for 15 mniutes 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 it.
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. This shortbread is
wonderful with spearmint or spiced tea or with espresso or Turkish coffee.
Source: Sundays at Moosewood Restaurant
