Rosemary Pine Nut Shortbread
Buttery Tuscan-style shortbread made with rosemary and pine nuts. Pairs well with tea or wine and can be frozen for several weeks.
Ingredients
pine nuts (toasted)
1/4 cup
unsalted butter (cubed)
8 tbsp
powdered sugar
1/2 cup
fresh rosemary (chopped)
1 tbsp
sea salt
1/4 tsp
all-purpose flour
1 cup
Instructions
1
Preheat the oven
Preheat the oven to 175°C (350°F).
2
Toast the pine nuts
Spread the pine nuts in a single layer on a foil-lined baking sheet and toast lightly in the oven for 3 minutes. (Pine nuts burn easily; if they begin to brown, discard them and start over.) Remove from the oven and set aside to cool.
3
Make the dough
Melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the powdered sugar, rosemary, pine nuts, and salt until evenly combined. Stir in the flour to form a dough.
4
Shape and bake
Press the dough evenly into an ungreased 20 cm (8-inch) square baking pan. Bake until pale golden and set, about 20 minutes.
5
Cut and cool
Cool on a rack for 2 minutes, then cut into 16 pieces with a sharp knife. Let cool completely in the pan, then lift out with a small offset spatula.
