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Mediterranean Delights
Ginger Pignoli Shortbread
Makes 24
3/4 cup confectioner's sugar
1/3 cup crystallized ginger
1/2 tsp salt
2 1/4 cups all-purpose unbleached flour
1 cup ( 2 sticks) chilled unsalted butter -- cut into pats
6 tablespoons pine nuts (pignoli)
Makes 24
3/4 cup confectioner's sugar
1/3 cup crystallized ginger
1/2 tsp salt
2 1/4 cups all-purpose unbleached flour
1 cup ( 2 sticks) chilled unsalted butter -- cut into pats
6 tablespoons pine nuts (pignoli)
1. Preheat oven to 350º.
2. Coat two 9" round baking pans with cooking spray.
3. Combine sugar, ginger and salt in food processor (or you could try this with a mixer on high speed.). Whirl until ginger is finely chopped, about 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together.
4. Spread mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or a measuring cup to compact and level.
5. Sprinkle nuts over dough in pans. Lightly pat nuts into dough.
6. Bake for 20-25 minutes, until golden. Cool in pans on wire racks 10
minutes.
7. While still warm, cut each round into 12 wedges. Cool completely on
rack.
Wrap with wax paper and store wedges in airtight container at room temperature for up to 2 vweeks. Enjoy!
I have prepared this shortbread based on a Family Circle recipe from November 2002.
2. Coat two 9" round baking pans with cooking spray.
3. Combine sugar, ginger and salt in food processor (or you could try this with a mixer on high speed.). Whirl until ginger is finely chopped, about 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together.
4. Spread mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or a measuring cup to compact and level.
5. Sprinkle nuts over dough in pans. Lightly pat nuts into dough.
6. Bake for 20-25 minutes, until golden. Cool in pans on wire racks 10
minutes.
7. While still warm, cut each round into 12 wedges. Cool completely on
rack.
Wrap with wax paper and store wedges in airtight container at room temperature for up to 2 vweeks. Enjoy!
I have prepared this shortbread based on a Family Circle recipe from November 2002.
