By ops@our-hometown.com | on September 07, 2022

There are recipes that are born from longstanding traditions, handed down from worn and well-knowing hands to bright-eyed youngsters eager to learn. There are also recipes that are just born from experimentation in your kitchen, nights with a bottle of wine and an idea. Tahini shortbread with spiced chocolate is just such a recipe; fun in the kitchen turned into an absolutely spectacular dessert.

These ultra-flavorful sweet treats were among the results of a couple weeks in my kitchen with my notebook experimenting with ingredients in ways that we don’t traditionally see them.

Tahini, a ground sesame paste, is a traditionally savory ingredient, most well-known as one of the main ingredients in hummus. The flavor profile would not necessarily lead one to the dessert section, but that’s why we play in the kitchen, right? Paired with pistachios, this shortbread is right on the edge of the sweet and savory, which is my favorite place to be when it comes to sweets: not too sweet.

The chocolate topping follows suit with subtly sweet dark chocolate kissed with chili powder and cinnamon. With a consistency of cheesecake-meets-mousse, it is the perfect accompaniment to the shortbread. Full of flavor, so not to get swallowed up by the robust shortbread, just swallowed up by you and whomever you share these with.

This recipe is not complicated; however, it does have some specific steps when it comes to successfully creating both parts. First off, make sure all of your ingredients are room temperature – all of them including the eggs and cream. This allows everything to blend together seamlessly without lumps. Secondly, take a second to try a few of your pistachios. Are they very salty? Pistachios (particularly pre-shelled) are often quite salty. If they have a strongly satisfying saltiness on their own leave out a bit of the salt in the shortbread. Third, make sure to mix up your tahini before using it, as tahini separates quickly and the top section of the container is likely just sesame oil. Lastly, the chocolate cheesecake topping calls for combining your ingredients in a food processor, but a blender will also work. A hand or stand mixer will have a more dense, less fluffy quality. Neither is bad, but the tool used will affect the final outcome.

A glass of red wine is perfect along side these spectacular treats. ¦

Pistachio Tahini Shortbread with Dark Chocolate Spiced Cheesecake

Yieldone13x9pan,24piecesdepending on how you cut it.

Allow all of your ingredients to come to room temperature before you begin.

Tahini shortbread • 1 cup powdered sugar • 1 cup tahini • 1 stick butter, room temperature • 1 egg, separated • ½ teaspoon salt • 1 cup pistachios • 1 ¼ cup flour

Linea13x9bakingdishwithparchment and set aside. In a stand mixer, combine powdered sugar, tahini, butter and egg yolk (do not discard the egg white, you will use it later). Beat until smooth. You can also use an electric hand mixer.

Combine salt, pistachios and flour in the bowl of a food processor. Process until finely ground.

With the mixer running, slowly add the pistachio mixture until fully incorporated.

Spoon into prepared baking dish and press firmly until flat and evenly distributed.

Using a fork, scrape the top and pierce the shortbread multiple times.

Whisk up the egg white until frothy and brush over the top. You might not use all of it; discard the rest.

Place in freezer for 15 minutes.

Bake for 10-12 minutes, until just beginning to look dry then remove and set aside.

Lower oven temperature to 325 degrees.

• 6 ounces bittersweet chocolate • 2 8-ounce bars cream cheese • . cup sugar • ¼ cup packed brown sugar • 2 Tablespoons cocoa powder • ½ teaspoon cinnamon • ½ teaspoon chili powder • Pinch of cayenne pepper • 3 large eggs plus 2 yolks • ¾ cup heavy cream • ½ teaspoon vanilla

Melt the chocolate in a double boiler or in the microwave in 30 second increments. Set aside.

Combine cream cheese, sugars, cocoa powder and spices in a food processor and blend until completely smooth.

Add eggs, yolks, cream and vanilla and process until smooth.

Take blade out of processor and use a rubber spatula to make sure everything is fully incorporated.

Pour over prepared shortbread crust.

Drizzle with melted chocolate and use a toothpick to swirl around for a marbleized look.

Bake for about 35 minutes until set but slightly jiggly.

Remove from the oven and sprinkle with flaked or kosher salt.

Allow to cool completely, and then chill for at least 4 hours.

Grab a glass of cabernet or pinot noir and enjoy!

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