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Pine nut and honey diamonds

Pine nut and honey diamond cookies. (Nov. 20,

Pine nut and honey diamond cookies. (Nov. 20, 2012) Credit: Doug Young


For crust:

2 cups unbleached all-purpose flour

2/3 cup confectioners' sugar

1/4 cup cornstarch

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

For topping:

2/3 cup honey

1/2 cup firmly packed light brown sugar

1/4 teaspoon salt

6 tablespoons cold butter, cut into pieces

2 tablespoons heavy cream

3 cups pine nuts

1. Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with heavy-duty aluminum foil, making sure foil is tucked into corners and there is at least 1 inch overhanging top of pan on all sides.

2. Make crust: Combine flour, confectioners' sugar, cornstarch and salt in a medium-size mixing bowl and, with an electric mixer, mix on low speed to combine. Add butter and mix on low speed until ingredients just begin to come together in clumps. Sprinkle this mixture across bottom of prepared pan and press with your fingertips into an even layer. Place dish in freezer for 15 minutes and then bake until crust edges are just golden, 18 to 20 minutes.

3. Make topping: When crust comes out of oven, reduce temperature to 325. Combine honey, brown sugar and salt in a medium-size saucepan and bring to a simmer over medium-high heat, stirring once or twice to dissolve sugar. Let simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat and stir in pine nuts.

4. Pour hot filling on top of warm crust. Use back of spoon to distribute nuts evenly across pan. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to wire rack and let cool completely.

5. Grasping overhanging foil on either side of pan, lift sheet bars out and place on cutting board. Use a sharp chef's knife to cut 42 diamonds. Squares will keep at room temperature in an airtight container for 2 to 3 days. Makes 42 cookies.

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