Halvah Shortbread


This Halvah Shortbread recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

Special Diet Notes: Halvah Shortbread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, and vegetarian. Optionally vegan – most halvah is naturally vegan, but be sure to check for honey.

Halvah Shortbread
Serves: 16
  • 4 ounces halvah
  • 4 tablespoons non-dairy unsalted margarine (we like Earth Balance)
  • 1 teaspoon ground ginger
  • 1 cup flour
  1. Preheat oven to 350 degrees.
  2. Purée the halvah, margarine, ginger and flour in a food processor until smooth.
  3. Pack the mixture into an 8-inch layer pan and bake for 20 minutes, until firm and dry.
  4. Let cool for 10 minutes, and cut into 16 thin wedges.
  5. Lift the wedges from the pan with a spatula.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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