Best 3 Halvah Shortbread Recipes

HALVAH SHORTBREAD

Steps:

• 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.

HALVAH SHORTBREAD

Steps:

• 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.

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.