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Tuscan Rosemary and Pine Nut Bars Recipe

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This recipe for Tuscan Rosemary and Pine Nut Bars, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup pine nuts
8 tablespoons (stick) unsalted butter, cut into pieces
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 cup all-purpose flour

Directions:
Directions:
Preheat the oven to 350. Spread the pine nuts on a baking sheet and place in the 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 the baking sheet and set aside.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Remove the pan from the heat and stir in the powdered sugar, rosemary and pine nuts. Stir in the flour to make a stiff dough.
Spread and pat the dough evenly into an ungreased 8-inch square baking pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. (The bars can be stored, tightly covered, for up to 5 days or frozen for 1 month.)

Number Of Servings:
Number Of Servings:
16 bars

 

 

 

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