TUSCAN ROSEMARY AND PINE NUT BARS

[Guest guest]

not as quick as some...but I love pine nuts >

Tanaista

 

TUSCAN ROSEMARY AND PINE NUT BARS

 

1/4 cup pine nuts

1/2 cup (1 stick) unsalted butter, cut into 10 pieces

1/2 cup powdered sugar

1 tablespoon chopped fresh rosemary or 2 teaspoons dried

1 cup all-purpose flour

 

Preheat oven to 350 degrees. Meanwhile, spread pine nuts on baking sheet;

place in 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 baking sheet; set aside.

 

Meanwhile, melt butter in medium saucepan over medium heat. Remove from

heat; stir in sugar, rosemary and pine nuts. Stir in flour to make a

stiff

dough.

 

Spread and pat dough evenly into ungreased 8-inch square pan. Bake until

golden and firm at edges, about 20 minutes. Let cool on rack for about 2

minutes, then use sharp knife to cut 16 squares. Let bars cool in pan at

least 10 minutes before removing them with small spatula. (Bars can be

stored, tightly covered, for up to 5 days or frozen for 1 month.)

 

Yield: 16 cookies.

 

Tester's note: This unusual combination of flavors works perfectly in

these

buttery cookies. In fact, the bars were inspired by a classic Italian

biscotti, Barnard said.