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Pine Nut & Rosemary Shortbread

Updated: Apr 4

A lovely savoury shortbread to serve over the Holidays or any time. These shortbread also make a unique gift. The key is to use freshly toasted pine nuts and fresh rosemary, not dried. Really fun to make and even better to eat.

Pre-heat oven to 350 F

Line a baking sheet with parchment paper


2 Cups Unbleached flour

1 Teaspoon Sea salt

1 Cup Unsalted butter, at room temperature

2/3 Cup Sugar

1/2 Teaspoon of Lemon Zest

2/3 Cups Pine Nuts, toasted golden brown

3 Teaspoons Fresh Rosemary, finely chopped


Mix flour and salt together with a whisk

Using an electric mixer, cream the butter until it is light and fluffy

Add the sugar and lemon zest

Beat again until completely mixed

Add the pine nuts and rosemary until incorporated

Add the flour mixture and mix until it is combined and the dough begins to clump together

With your hands, turn the dough onto a floured surface and knead it a few times until it all comes together

Divide this mixture in half

Roll each half into logs about 2 inches in diameter

Wrap these logs in plastic wrap and refrigerate for about an hour

Remove the logs from the fridge and slice into rounds measuring 1/4 inch thick

Place on prepared baking sheet and bake for about 8-10 minutes, until slightly golden

These are golden!

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