ROSEMARY PINE NUT LEAVES
These Rosemary Pine Nut Leaves are a variation of our Basic Shortbread Wedges. Shortbread makes an excellent gift because it actually improves with age and keeps for several weeks when stored in an airtight container.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup chopped pine nuts and 2 tablespoons finely chopped rosemary to creamed butter-and-sugar mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Roll dough out on lightly floured surface to 1/4 inch thick. Cut with assorted leaf cutters; chill.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 15 to 20 minutes.
ROSEMARY PINE-NUT BISCOTTI
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 60 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
- Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
- Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
- Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 3 grams, TransFat 0 grams
ROSEMARY PEAS WITH PINENUTS
Make and share this Rosemary Peas With Pinenuts recipe from Food.com.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Saute pine nuts until golden.
- Add green onions and saute 2 minutes.
- Add peas, rosemary and sugar to skillet and continue to cook until heated through.
- Season with salt and pepper to taste.
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