Be the first to Tahini or sesame seed paste is the basis for this tempting shortbread. You may purchase tahini or make it yourself.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 cup butter, softened
- 1/2 cup tahini
- Pinch salt
- 1-1/4 cups brown sugar
- 2 cups unbleached pastry flour
- 1/2 cup toasted pecans or walnuts, chopped or ground
- A few pecan or walnut halves
Preparation:
Preheat oven to 375 degrees 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 pecans or walnuts. 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 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 it.
While it is still warm, cut each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.
Yield: 16 to 20 wedges
Recipe Source: Sundays at Moosewood Restaurant by Moosewood Collective (Simon & Schuster)
Reprinted with permission.
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 pecans or walnuts. 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 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 it.
While it is still warm, cut each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.
Yield: 16 to 20 wedges
Recipe Source: Sundays at Moosewood Restaurant by Moosewood Collective (Simon & Schuster)
Reprinted with permission.
