This melt-in-your mouth shortbread is a combination of two shortbread recipes. One of the recipes, Tuscan Rosemary and Pine Nut Bars, is a savory-sweet, uniquely earthy bar that our friend Kathy would bring to most every office holiday gathering. And by the looks on our faces she knew she had to bring it. This recipe is combined with a sweeter, more buttery “Ted Lasso-type” biscuit. The combination is incredible. Only using 7 ingredients, it is so easy to throw together that there is no excuse not to add this to every Christmas gift bag.

Rosemary Pine Nut Shortbread

1 cup (2 sticks) butter, room temperature
1 teaspoon kosher salt
3/4 cup granulated sugar
2 teaspoons almond extract
1/4 cup toasted pine nuts, roughly chopped
1 tablespoon minced fresh rosemary
2 cups all-purpose flour

Heat your galley oven to 350º. Let two sticks of butter come to room temperature. I like to use salted butter for this recipe. Line a 9″ square baking pan with a sheet of parchment paper. This makes it easier to lift out the cut bars, but is not critical. There is so much butter in this recipe that there is little chance it will stick.

Dry roast the pine nuts in a heavy or cast iron pan. Once they start to brown they go very quickly so keep a close eye on them and keep them moving by stirring or shaking.

Roughly chop the pine nuts and mince the rosemary.

Once the butter is at room temperature add the salt, sugar and almond extract. Beat with a wooden spoon to cream the butter and sugar. Add the minced rosemary and pine nuts and continue beating until well blended.

Add the flour and stir just until the flour is absorbed. The finish dough will be very crumbly. That’s ok. It will get all pressed down into the pan later.

Press the dough into the pan. You can using any flat utensil, but sometimes that gets sticky so I just use my fingers. Be patient with this part.

Bake for 35 to 40 minutes, just until the edges of the pan start to turn brown. You may have to rotate the pan in your oven a couple times for even heating. (especially if you have a Force-10 with a burner in the back.)

Cut into squares while it’s still warm. Then cool for a good 10 minutes or longer before lifting the individual bars out of the pan.

They can be sprinkled with sugar before serving but certainly not necessary.

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Rosemary Pine Nut Shortbread

Author: GalleyPirate

Ingredients

• 1 cup Butter, preferably salted, room temperature
• 1 tsp Kosher salt
• ¾ cup Granulated sugar
• 2 tsp Almond extract
• ¼ cup Toasted pine nuts, roughly chopped
• 1 tbsp Minced fresh rosemary,
• 2 cups All-purpose flour

Instructions

• Heat your galley oven to 350º. Let two sticks of butter come to room temperature. Line a 9" square baking pan with a sheet of parchment paper.
• Dry roast the pine nuts in a heavy or cast iron pan. Roughly chop the pine nuts and mince the rosemary.
• Once the butter is at room temperature add the salt, sugar and almond extract. Beat with a wooden spoon to cream the butter and sugar. Add the minced rosemary and pine nuts and continue beating until well blended.
• Add the flour and stir just until the flour is absorbed. The finish dough will be very crumbly.
• Press the dough into the pan.
• Bake for 35 to 40 minutes, just until the edges of the pan start to turn brown.
• Cut into squares while it's still warm. Then cool for a good 10 minutes or longer before lifting the individual bars out of the pan.

Notes