The Altitude Adjustment Section
This week, I have a very interesting recipe for a kind of shortbread with an Italian twist and it goes like this:
Ingredients
1/4 cup pine nuts
8 tablespoons (1 stick) unsalted butter, cut into 10 pieces
1/2 cup confectioners sugar
1 tablespoon fresh chopped rosemary
1 cup all purpose flour
Procedure
Preheat oven to 350. Place rack in the middle of the oven. Spread the pine nuts on a sheet pan and toast them in the oven for about 5 minutes, or until they get light brown. Careful — they love to burn! Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove the pan from the heat and stir in the sugar, rosemary and pine nuts. Then stir in the flour to make a rather stiff dough. Spread and pat the dough into an ungreased, square, 8-inch pan and bake till golden and firm around the edges — about 20 minutes. Cool in the pan for about 2 minutes then, using a sharp knife, cut into 16 squares. Let the bars cool in the pan for at least 10 minutes and then remove them with a small spatula. Lovely with sliced pear.
