Directions:
- 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 12 - 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.
- Makes: 16 to 20 wedges
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.03 Kcal (1038 kJ) | ||
| Calories from fat | 142.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.87g | 24% | |
|---|---|---|---|
| Cholesterol | 18.3mg | 6% | |
| Sodium | 13.92mg | 1% | |
| Potassium | 93.75mg | 2% | |
| Total Carbs | 26.27g | 9% | |
| Sugars | 18.07g | 72% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 428.78 Kcal (1795 kJ) | ||
| Calories from fat | 246.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.43g | 24% | |
|---|---|---|---|
| Cholesterol | 31.64mg | 6% | |
| Sodium | 24.06mg | 1% | |
| Potassium | 162.07mg | 2% | |
| Total Carbs | 45.41g | 9% | |
| Sugars | 31.24g | 72% | |
| Dietary Fiber | 1.85g | 4% | |
| Protein | 3.75g | 4% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 3% | |
| Calcium | 53.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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