How much do I love short bread? Let me count the ways…
Actually no, don’t worry, I’ll spare you that tedium, but suffice it to say these did not disappoint this short bread lover at all! Matt and I spent the week between Christmas and New Year’s taking off work and bumming around Manhattan, where we did some personal shopping for no real reason other than we just felt like it. I know I’m really late to the party, but I finally picked up Ovenly, the book that spills the secrets of the successful Brooklyn bakery by the same name.
What to make first? Their short bread recipe caught my eye, in no small part because I had some pine nuts to use up, and who wants to throw pine nuts into the garbage, ever? Expensive little nuts, those are.
My regulars know I’m not a big milk chocolate fan, so I seriously debated subbing in semi-sweet here, but in the end decided to try their version. I’m very glad I did! The milk chocolate really plays off the almost-bitter quality of the pine nuts and it’s a very well-complemented relationship. Also, the short bread itself is barely sweet (just sweet enough) so you welcome the near-cloying sweetness of the milk chocolate. Nothing was even a little bit out of balance. I can assure you, these will get made again. Enjoy!
Source: Ovenly by Agatha Kulaga and Erin Patinkin
2 cups all-purpose flour
1 tsp salt
½ tsp ground cinnamon
3 tbs toasted pine nuts
2 oz. milk chocolate, chopped
1 ¼ cups cold, unsalted butter, cubed
½ cup granulated sugar
Preheat your oven to 275 F. Grease an 8×8” baking pan.
In a small bowl, whisk together the flour, salt, cinnamon, pine nuts, and milk chocolate.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugar on medium speed until light and barely fluffy, about 2 minutes. Be careful not to overbeat the butter. Turn the mixer off. Add the flour mixture and turn the mixer back on low speed, mixing until just incorporated.
Remove the dough from the bowl and press it evenly into the prepared baking pan. Bake 50 to 55 minutes, or until the crust is golden brown.
Cool completely, then cut into 16 squares. Use a spatula to remove them from the pan.