Directions:
- Preheat oven to 375F.
- 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 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'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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.84 Kcal (1904 kJ) | ||
| Calories from fat | 241.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.83g | 41% | |
|---|---|---|---|
| Cholesterol | 36.6mg | 12% | |
| Sodium | 29.1mg | 1% | |
| Potassium | 185.12mg | 4% | |
| Total Carbs | 52.26g | 17% | |
| Sugars | 36.03g | 144% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.68g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 409.36 Kcal (1714 kJ) | ||
| Calories from fat | 217.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.14g | 41% | |
|---|---|---|---|
| Cholesterol | 32.94mg | 12% | |
| Sodium | 26.19mg | 1% | |
| Potassium | 166.61mg | 4% | |
| Total Carbs | 47.03g | 17% | |
| Sugars | 32.43g | 144% | |
| Dietary Fiber | 1.62g | 7% | |
| Protein | 4.21g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 63.4mg | 7% | |
* 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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