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 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 mniutes 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 its still warm, cut each shortbread into 8 or 10 wedges in the pan; dont wait until its cool or it will crumble.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 135 (70%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 73.6mg||3 %|
|Potassium 71.8mg||2 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.7g|
|Protein 2.3g||3 %|
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Calories per serving: 194
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