Tuscan Rosemary And Pine Nut Bars Food

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Spread the pine nuts on a baking sheet and bake/toast for about 5 minutes, stirring them once or twice
• 3 until they become fragrant and golden
• 4 Watch carefully; they burn easily
• 5 Have an 8-inch square baking pan at hand; for easy extraction, the pan may be lined with parchment paper so that the paper hangs over 2 of the sides
• 6 Melt the butter in a medium saucepan over medium heat
• 7 Remove from the heat and add the confectioners' sugar, rosemary and pine nuts, stirring to incorporate
• 8 Add the flour and mix in to form a stiff dough
• 9 Pat the dough evenly into the (ungreased) baking pan
• 10 Bake for about 20 minutes, until golden and firm at the edges
• 11 Transfer the pan to a wire rack to cool for about 2 minutes, then use a sharp knife to carefully score/cut the shortbread into 16 squares
• 12 Let cool in the pan for at least 10 minutes before removing from the pan and making further cuts to serve or store

TUSCAN ROSEMARY & PINE NUT BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spread pine nuts on baking sheat and toast in oven, stirring once or twice, until they are a shade darker, about 5 minutes. Watch closely to avoid burning. Remove from baking sheet and set aside.
• In a medium sacepan over medium heat, melt butter.
• Remove pan from heat, and stir in sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved.
• Stir in flour to make a stiff dough.
• Spread dough evenly into an ungreased 8-inch square baking pan.
• Bake about 20 minutes, until dough is golden around the edges and firm in the center.
• Cool pan on a rack for a few minutes, then lightly cut dough into bars or squares. You do not need to fully cut the bars at this point.
• Place pan back in the oven for an additional 10 minutes, until crispy.
• Let cool for at least 10 minutes before removing bars from the pan.

TUSCAN ROSEMARY AND PINE NUT BARS

Steps:

• Preheat the oven to 350 degrees. Place a rack at the middle level.
• Spread the pine nuts on a cookie 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 cookie sheet and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioner's sugar, rosemary and pine nuts. Then 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.