Rosemary Pine Nut Shortbread
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
