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You are here: Home / Recipes / Baking / Rosemary Pine Nut Sablés

Rosemary Pine Nut Sablés

November 16, 2015 By Manu 8 Comments

Rosemary and Pine Nut Sables

It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I was assigned the Painted Apron, written by the very talented Jenna. Jenna lives in Alabama and she’s very artistic. In fact, she writes: “It is my sincere wish to inspire creativity in you, give you some jumping off points, and help you enjoy some new creations of your own”. She has so many delicious recipes on her blog! The moment I saw these Rosemary Pine Nut Sablés though, I was sold. I love herbs in sweets and cookies, so I couldn’t get these out of my mind and I was so happy I made them. They are delicious! They remind me of an Italian dish called Castagnaccio, made with chestnut flour, rosemary and pine nuts. These cookies are buttery, crumbly, nutty and with a hint of rosemary… simply perfect! I will be making them again! Do try them and let me know!

Rosemary and Pine Nut Sables

Rosemary and Pine Nut Sables
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Rosemary Pine Nut Sablés

Rosemary Pine Nut Sablés - deliciously buttery, nutty and with a hint of rosemary.

Course Cookies
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 30
Author Recipe adapted from the Painted Apron

Ingredients

  • 225 gms – 2 sticks unsalted butter
  • 100 gms – ½ cup sugar
  • 2 egg yolks room temperature
  • ½ tsp salt
  • 250 gms – 2 cups all purpose flour
  • 2 tbsp finely chopped rosemary
  • 45 gms – 1/3 cup pine nuts toasted

Instructions

  1. Cream the butter and sugar with a hand held mixer in a large bowl.
  2. Add the egg yolks and salt and keep whisking.
  3. Add the flour and beat until just combined.  Stir in the rosemary and pine nuts.
  4. Shape the dough into a log and wrap it in plastic wrap. Refrigerate for at least 2 hours.
  5. Cut the log into 80 mm – 1/3″ slices.
  6. Bake the cookies on a baking sheet lined with baking paper at 175°C – 350°F for 14-18 minutes, or until just golden around the edges.
  7. When cooked, let them cool down on the baking sheet for 5 minutes, then transfer them to a wire rack to cool down completely.

Rosemary and Pine Nut Sables

Rosemary and Pine Nut Sables

An InLinkz Link-up

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Related Posts:

  • Flourless Peanut Butter Cookies
  • ROSE DEL DESERTO – DESERT ROSES
  • Coffee Sables
  • SPLIT-SECOND COOKIES
  • WHITE CHOCOLATE MACADAMIA COOKIES

Filed Under: Baking, Breakfast, Cookies, Desserts, Snack, Tea Time, The Secret Recipe Club Tagged With: baking, breakfast, cookies, nuts, pine nuts, rosemary, sables, tea time, the secret recipe club

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Comments

  1. Jane, The Heritage Cook says

    November 16, 2015 at 8:07 pm

    I absolutely love the idea of having a savory sable – can’t wait to make these!!

    Reply
  2. April says

    November 16, 2015 at 10:10 pm

    What an interesting cookie recipe. I’ve never tried this type before, but they sound tasty.

    I had your blog this month Manuela, and made a grain free version of your yummy Pumpkin Risotto. I LOVED it!

    Happy reveal day! 🙂

    Reply
  3. Jenna says

    November 17, 2015 at 12:03 am

    So glad you liked these Manu! I’ll be whipping up a batch for Thanksgiving snacking!

    Reply
  4. Stephanie says

    November 17, 2015 at 3:12 am

    These savory sables look great. Seems like a perfect treat to add to your Thanksgiving cheeseboard. Wonderful SRC post!

    Reply
  5. Tammy says

    November 18, 2015 at 3:22 am

    Wow what an elegant choice for this month’s SRC. These look lovely and they sound lovely too…I love the subtle sweetness mixed with the savory.

    Reply
  6. Heather @ Join Us, Pull up a Chair says

    November 18, 2015 at 8:42 am

    These look the perfect snack to make for a holiday party. Great SRC choice!

    Reply
  7. Dolphia Nandi says

    November 18, 2015 at 9:13 am

    The cookies look SOOOO good Manuela! I need to make them very soon 🙂

    Reply

Trackbacks

  1. Almond and Cranberry Bark says:
    October 25, 2017 at 5:54 pm

    […] annual Christmas hamper. This year, I put a wedge of my home-made Panforte, some Truffle oil, my Rosemary Pine Nut Sablés and this Almond and Cranberry Bark. The perfect holiday hamper must always have some chocolate! I […]

    Reply

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