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Rosemary-Pine Nut Cookies
1½ hrs 30 min active, plus cooling
This cookie is sweet enough to be a treat but pairs as well with Parmesan as it does milk. Our inspiration was a hazelnut-rosemary biscotti by Claudia Fleming, the former pastry chef of New York’s Gramercy Tavern. We chose to reimagine Fleming’s biscotti as crisp, pat-in-the-pan shortbread. Same crunchy texture without the hassle of rolling, slicing and twice-baking. The dough got sticky in a warm kitchen, but 10 minutes in the refrigerator fixed that. Letting the cookies cool for 15 minutes for a sturdy but sliceable texture.
grams (1½ cups) all-purpose flour
grams (½ cup) fine cornmeal
01Heat the oven to 325°F with a rack in the lower-middle position. Line a 13-by-9-inch baking pan with foil, letting the edges hang over the long sides of the pan. In a bowl, combine the flour and cornmeal; set aside.
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