These melt-in-your-mouth crackers feature the creamy richness of the pine nuts that stands up to the boldness of the rosemary.
Fantastic is: real French Camembert plus a crisp white wine paired with these tasty morsels.
Crackers, Rosemary Pine Nut, Recipe
Mix flour, cornmeal, sugar and salt in a bowl. Set aside.
Use an electric mixer to whip the butter until light and smooth.
Add half the flour mixture to the butter and mix just until combined.
Add the rosemary, pine nuts, egg, egg yolks and pepper. Mix until just combined.
Add rest of flour mixture until just combined. Dough should not be dry. If it crumbles, add 1 teaspoon of water at a time until it is moist and doesn’t crumble when pinched.
Divide dough in half. Flatten it into thick rectangles. Wrap each rectangle in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 325 F (160 C).
Unwrap one rectangle of dough on floured surface. Roll to ¼-inch (0.6 cm) thick.
Cut out crackers with cookie cutter. Place on parchment-lined baking sheet.
Bake until golden, about 20-25 minutes. Let cool and store in airtight container.
Use fresh rosemary and chop it very finely for max flavor and to avoid getting rosemary leaves in your teeth when you eat them.
This dough freezes well if wrapped tightly. It will keep for 2-3 months. Thaw it out and bake up the crackers if you need a gift or have unexpected guests.