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Tuscan Rosemary and Pine Nut Bars Recipe

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This recipe for Tuscan Rosemary and Pine Nut Bars is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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