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 1/2 cup toasted walnuts, finely chopped
16 pecan halves or 16 walnut halves
Directions:
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.
Servings: 16-20
Time preparation: 15 min.
Time total: 40 min.