Pine Nut Parmesan Shortbread

Name: Pine Nut Parmesan Shortbread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1 cup all-purpose flour; ¼ tsp baking powder; ¾ tsp paprika; ¼ tsp salt (fine sea salt recommended); ⅛ tsp cayenne pepper (or to taste); ½ cup (1 stick) unsalted butter, softened; 2 tsp fresh thyme, chopped; ⅓ cup Parmesan cheese, finely grated; 2½ tbsp pine nuts

Buttery shortbread with a cayenne kick, topped with pine nuts and thyme, and ideal served alongside slices of Italian prosciutto.

1h 10m

Easy

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Ingredients

all-purpose flour 1 cup

baking powder ¼ tsp

paprika ¾ tsp

salt (fine sea salt recommended) ¼ tsp

cayenne pepper (or to taste) ⅛ tsp

unsalted butter, softened ½ cup (1 stick)

fresh thyme, chopped 2 tsp

Parmesan cheese, finely grated ⅓ cup

pine nuts 2½ tbsp

Instructions

Preheat and Prepare the Pan

Adjust the oven rack to the middle position and preheat to 350°F (about 175°C). Prepare an 8-inch fluted tart pan with a removable bottom.

Mix the Dry Ingredients

Sift the flour, baking powder, paprika, salt, and cayenne pepper into a medium bowl. Stir to combine and set aside.

Make the Dough

In a stand mixer fitted with the paddle attachment, beat the butter on low speed for 3 to 4 minutes until creamy. Beat in the thyme and Parmesan. Add the sifted flour mixture in two additions, mixing just until combined each time; the dough will be crumbly.

Shape and Decorate

Transfer the crumbly dough into the tart pan and gently press it with your fingertips into an even, smooth round. Sprinkle the pine nuts over the shortbread, then lightly press them into the dough. Poke holes with a fork at 1-inch intervals.

Bake

Bake for 30 to 35 minutes until very pale golden. Cool on a rack in the pan for 15 minutes, then carefully remove the outer ring of the tart pan. Use a long, sharp knife to cut the still-warm shortbread into 12 pieces. Serve slightly warm or completely cooled.