Tuscan Rosemary and Pine Nut Bars
Infused with the rustic flavors of Tuscany, these Tuscan Rosemary and Pine Nut Bars are a delightful fusion of sweet and savory. Buttery and tender with a subtle herbal aroma, these bars feature finely chopped fresh rosemary, buttery pine nuts, and a bright hint of lemon zest that makes each bite irresistible. Perfectly balanced between earthy and citrusy, they’re easy to prepare in just 40 minutes and bake to golden perfection. Ideal for an elegant dessert, a unique holiday treat, or a sophisticated mid-day snack, these bars are a gourmet twist on classic cookie bars. Enjoy them fresh or make ahead to savor their distinct Mediterranean charm all week long.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 0.5 teaspoon fine sea salt
- 1 tablespoon fresh rosemary (finely chopped)
- 60 grams pine nuts
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9x9-inch baking pan. Line it with parchment paper, allowing some overhang for easy removal later.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, remove it from the heat and let it cool slightly.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth and creamy.
Add the egg and vanilla extract to the mixture, whisking until fully incorporated.
In a separate bowl, sift together the all-purpose flour and sea salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
Stir in the chopped rosemary, pine nuts, and lemon zest, ensuring they are evenly distributed throughout the dough.
Pour the dough into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 12 equal bars.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 153.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
