Tuscan Rosemary And Pine Nut Bars Recipes

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Spread the pine nuts on a baking sheet and bake/toast for about 5 minutes, stirring them once or twice
• 3 until they become fragrant and golden
• 4 Watch carefully; they burn easily
• 5 Have an 8-inch square baking pan at hand; for easy extraction, the pan may be lined with parchment paper so that the paper hangs over 2 of the sides
• 6 Melt the butter in a medium saucepan over medium heat
• 7 Remove from the heat and add the confectioners' sugar, rosemary and pine nuts, stirring to incorporate
• 8 Add the flour and mix in to form a stiff dough
• 9 Pat the dough evenly into the (ungreased) baking pan
• 10 Bake for about 20 minutes, until golden and firm at the edges
• 11 Transfer the pan to a wire rack to cool for about 2 minutes, then use a sharp knife to carefully score/cut the shortbread into 16 squares
• 12 Let cool in the pan for at least 10 minutes before removing from the pan and making further cuts to serve or store

TUSCAN ROSEMARY & PINE NUT BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spread pine nuts on baking sheat and toast in oven, stirring once or twice, until they are a shade darker, about 5 minutes. Watch closely to avoid burning. Remove from baking sheet and set aside.
• In a medium sacepan over medium heat, melt butter.
• Remove pan from heat, and stir in sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved.
• Stir in flour to make a stiff dough.
• Spread dough evenly into an ungreased 8-inch square baking pan.
• Bake about 20 minutes, until dough is golden around the edges and firm in the center.
• Cool pan on a rack for a few minutes, then lightly cut dough into bars or squares. You do not need to fully cut the bars at this point.
• Place pan back in the oven for an additional 10 minutes, until crispy.
• Let cool for at least 10 minutes before removing bars from the pan.

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.

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• Preheat the oven to 350 degrees. Place a rack at the middle level.
• Spread the pine nuts on a cookie sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
• Spread and pat the dough evenly into an ungreased 8-inch square baking pan. bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.

PINE NUT CARAMEL BARS

Steps:

• Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.
• Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.
• Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.)