Food recipes
Tuscan Rosemary and Pine Nut Bars
Tuscan Rosemary and Pine Nut Bars Ingredients: nuts, pine nuts, dried butter, without salt sugars, granulated spices, rosemary, dried wheat flour, white, all-purpose, unenriched Directions: Preheat the oven to 350 deg...
Tuscan Rosemary and Pine Nut Bars
Ingredients:
nuts, pine nuts, dried
butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
Directions:
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.
Ingredients:
nuts, pine nuts, dried
butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
Directions:
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.