Lemon Nut Cookies

Cook Time: 15 min
Level: Intermediate
Yield: about 36 cookies

Ingredients

* 1 1/4 cups pine nuts, toasted
* 1 1/2 cups all-purpose flour
* 1/2 cup cornmeal
* 1/4 teaspoon salt
* 2 sticks (1 cup) unsalted butter, softened
* 1/2 cup powdered sugar, plus 1 cup for rolling
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest, plus 2 teaspoons
* 1 teaspoon vanilla extract

Directions

In a food processor, pulse together the nuts, flour, cornmeal, and
salt until finely ground and smooth.

Using a hand-held or stand mixer, beat together the butter and 1/2 cup
powdered sugar in a medium bowl until light and creamy. Add the lemon
juice, 1 teaspoon zest, and vanilla and beat to combine. With the
mixer on low speed, add the dry ingredients in 3 batches until just
combined; be careful not to over-mix. Chill the dough in the
refrigerator for 30 minutes.

In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.

Preheat the oven to 350 degrees F.

Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie
sheets and bake until firm and very pale golden, about 12 to 15
minutes.

While the cookies are still warm, roll each cookie in the sugar
mixture. To achieve a solid coating, roll each of the cookies a second
time in the sugar mixture.

Pine Nut Cookies

Cook Time: 30 min
Level: Easy
Yield: 2 to 3 dozens depending on the size of the cookies

Ingredients

* 1 stick (1/2 cup) unsalted butter, at room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 1 teaspoon ground fennel seed
* 1/4 teaspoon salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 1/4 cup pine nuts

Directions

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed,
and salt in a large bowl until light and fluffy. Beat in the egg. Add
the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap. Shape the dough into an
8-inch-long log. Wrap the dough in plastic and refrigerate for 2
hours.

Preheat the oven to 350 degrees F. Line heavy large baking sheets with
a silpat or parchment paper. Cut the dough log crosswise into 1/8 to
1/4-inch thick slices. Transfer the cookies to the prepared baking
sheets, spacing evenly apart. Press the pine nuts decoratively atop
the cookies. Bake until the cookies are golden around the edges, about
15 minutes.

From: foodnetwork.com

Rigatoni with Eggplant Puree

Cook Time: 40 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive
oil, salt, pepper, and red pepper flakes. Spread the vegetables out in
an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small
baking dish. Place in the oven on the rack below the vegetables. Roast
until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta into a large
bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint
leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the
Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at
a time until the pasta is saucy. Sprinkle the pine nuts over the top
and serve.

Chocolate-Ricotta Pie

Cook Time: 1 hr
Level: Intermediate
Yield: 1 (11" tart)

Ingredients

* 1 1/2 cups all-purpose flour
* 2 tablespoons cornmeal
* 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
* 1/4 cup sugar, plus 3/4 cup
* Pinch salt
* 1 stick (4 ounces) unsalted butter, melted and cooled slightly
* 1/2 cup water
* 8 ounces semisweet chocolate chips (about 1 1/3 cups)
* 3/4 cup ricotta cheese
* 3 ounces cream cheese, at room temperature
* 1 large egg
* 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt
in a food processor until finely ground. Add the butter and pulse,
just until the dough forms. Press the dough over the bottom and about
2 inches up the sides of an 11-inch-diameter tart pan with a removable
bottom. Refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or
dried beans. Bake the tart shell in the lower third of the oven until
just set, about 25 minutes. Carefully remove the foil and pie weights.
Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small
saucepan. Bring to a boil, stirring until the sugar dissolves. Cool
the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until
smooth. Add the egg and egg yolks, 1 at a time, and process until
smooth. Add the melted chocolate and process until combined. With the
machine running, add the sugar syrup in a thin steady stream and
process until smooth.

Pour the custard into the tart shell and bake until the filling is
almost set, about 30 minutes or until the custard has set. Scatter the
remaining 3/4 cup toasted pine nuts on top of the filling. Let the
tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days.
Return the tart to room temperature before serving.