Middle Eastern Halva Shortbread

Makes 16 servings

Halva is often described as a sweet Middle Eastern candy-like confection. While the Ingredients vary between regions, the popular treat can be eaten alone or baked into pastry desserts. This version mixes halva with cashew butter and coconut as a filling for a buttery, flaky shortbread, topped with luscious caramel.

INGREDIENTS

For the shortbread:

¾ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup powdered sugar, sifted
3½ tablespoons cornstarch
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon ground cardamom
¼ teaspoon salt

For the filling:

¾ cup halva, crumbled
⅓ cup cashew butter
¼ cup unsweetened coconut, shredded

For the topping:

1 cup granulated sugar
½ cup water
½ cup unsalted butter, cubed
⅓ cup heavy cream, room temperature
⅓ cup cashew butter

INSTRUCTIONS

1. Preheat oven to 400°F and line an 8-×-8-inch baking dish with parchment paper, making sure that parchment hangs over the sides to aid in removing the shortbread.

To make the shortbread:

1. Combine the butter, granulated sugar, powdered sugar, cornstarch, and vanilla extract in the bowl of a stand mixer outfitted with the paddle attachment and beat until combined.
2. Whisk together the flour, cardamom, and salt in a separate medium bowl.
3. Add to flour mixture to the stand mixer’s bowl and beat slowly, until just combined.
4. Press the dough into the prepared pan in an even layer and bake for 25 minutes, or until golden brown. Allow to cool completely in the pan.

To make the filling:

1. Combine the halva, cashew butter, and shredded coconut in a small bowl, mixing well.
2. Spread the halva filling in an even layer over the cooled shortbread crust.

To make the caramel topping:

1. Combine the sugar and water in a saucepan set over medium-low heat, stirring occasionally for 4–5 minutes, until the sugar dissolves.
2. Increase heat to medium-high and continue cooking until the caramel forms and is a rich golden color, about 12 minutes.
3. Remove from heat and whisk in the butter and heavy cream, until well combined and the butter is melted. Whisk in the cashew butter.
4. Pour caramel over the halva filling, making sure to cover it completely.
5. Refrigerate for 4–6 hours, until set.
6. Cut into 16 squares and serve. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 299 (15%)
Total Fat 20.33 g (40%)
Saturated Fat 11.912 g
Polyunsaturated Fat 0.749 g
Monounsaturated Fat 5.046 g
Trans Fat 0.307 g (2%)
Cholesterol 42 mg
Sodium 114 mg (7%)
Total Carbohydrate: 23.15 g (9%)
Dietary Fiber: 0.5 g (2%)
Total Sugars: 12.4 g (3%)
Protein: 2.36 g (4%)
Vitamin A 572 mcg (24%)
Vitamin C 0.7 mcg
Vitamin D 14 mcg (2%)
Potassium 44 mg (1%)
Calcium 17 mg (2%)
Iron 0.95 mg (5%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here