Ingredients for 30 cookies
¾ of cup of pine nuts toasted for 8 to 10 minutes in an oven preheated to 300°F
1 ¼ cup of all purpose flour
2 Tbs. of cornmeal
½ Tsp. of baking powder
2 Tbs. of rosemary leaves, minced
¼ cup + 1 Tsp. of butter
½ cup + 3 Tbs. of sugar
1 Tbp. of lemon zest
1 egg
2 tsp. of Marsala wine
1. In a bowl, combine the flour, cornmeal, baking powder and rosemary.
2. In another bowl, with an electric mixer, cream the butter with the sugar until light and fluffy.
3. Add the egg and mix until well incorporated.
4. Add the liqueur and combine.
5. Add the dry ingredients and combine.
6. Add the pine nuts and incorporate.
7. Divide and form two logs 1 inch (2.5 cm wide), wrap them in plastic film and refrigerate them for at least 15 minutes.
8. Preheat the oven to 325°F.
9. Line a baking sheet with parchment paper or use a silicone baking mat.
10. Transfer the logs to the baking sheet and bake for 20 minutes.
11. Let the cookie logs cool down and transfer them to a cutting board.
12. With a serrated knife, cut them on a diagonal into ½ -inch (around 1 cm) slices.
13. Place the slices flat on the baking sheet and bake them for 6-8 minutes.
14. Transfer to a rack to cool.
15. Store in an air-tight container.
Back to Savoir Faire | The Pleasures of the Palate