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Shortbread: Halvah Shortbread

Source of Recipe

Moosewood restaurant cookbooks


List of Ingredients

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 walnuts, chopped fine


Recipe

Preheat oven to 375ºF. 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" pie plates or shallow baking pans. Press dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4". Bake the shortbread for 15 minutes, then check it frequently, every few minutes, and remove it from the oven as soon as the edges are golden brown; be careful not to overbake it. While it's warm, cut each shortbread into 8-10 wedges in the pan; don't wait until it's cool or it will crumble.