Rosemary Pine Nut Leaves Recipes

ROSEMARY PINE NUT LEAVES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup chopped pine nuts and 2 tablespoons finely chopped rosemary to creamed butter-and-sugar mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out on lightly floured surface to 1/4 inch thick. Cut with assorted leaf cutters; chill.
• Heat oven to 325 degrees. Bake until firm and just starting to color, 15 to 20 minutes.

23 BEST WAYS TO USE PINE NUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pine nut recipe in 30 minutes or less!

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
• Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F.
• Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.

PINE NUT AND ROSEMARY BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.