Pine Nuts Meltaway Cookies by Flanigan Farms®

Prep   

1. Toast the Flanigan Farms® pine nuts at 300°F for 5 minutes. Keep a close eye because the pine nuts can burn very quickly.    
2. Remove rosemary leaves from the branch and chop finely.  

Make the dough 

1. Combine butter, vegetable oil, powdered sugar, rosemary, and salt in a medium bowl. Mix with a spatula until smooth.    
2. Add the egg yolk and mix until smooth.    
3. Sift the milk powder and cake flour into the butter mixture and combine until some dry bits are still visible.    
4. Add the toasted Flanigan Farms® pine nuts and mix until evenly distributed and the dough is cohesive.   
5. Line an 8 x 8-inch square pan with parchment paper with some overhang to lift the dough out of the pan after chilling.    
6. Press flat the cookie dough into the pan; it will be about ¼” thick.    
7. Chill dough in the refrigerator for 20 minutes.  

Bake it

1. Lift the cookie dough out of the pan onto a cutting board.    
2. Cut into 2” squares.    
3. Place squares on a cookie sheet with parchment about an inch apart.    
4. Bake 285°F for 23 minutes.   

 Cookies shouldn’t still be yellow with minimal browning.  

Nutrition 

Serving Size 2 cookies Calories 250 Fat 16g Carbohydrates 22g Sugar 4g Protein 4g 

Values are calculated and approximate.  

Prep

1. Take one white chocolate bar, break it into squares, and toast in the oven at 350°F for about 8-9 minutes. Cool to room temperature and chop into small pieces (it will be very crispy).   
2. Lightly chop the macadamia nuts in half, the larger ones in quarters. Don’t chop too much, or you will get tiny shards.
3. Combine the flour, baking powder, baking soda, and salt in a bowl and whisk to combine. 

Make the dough

1. Cream the butter and white sugar in a large bowl with a mixer until fluffy.   
2. Add chopped toasted white chocolate and combine with a spatula.   
3. Sift the flour mixture into the large bowl.   
4. Use a spatula to mix until some dry bits are still visible.   
5. Add the chopped macadamia nuts and mix until the dough is cohesive and no dry bit to prevent overmixing.    
6. Chill dough in the refrigerator for 30 minutes. 

Bake it 

1. Take the other white chocolate bar and chop it into nickel-sized pieces.   
2. Scoop the chilled cookie dough into 50 gram balls and place them on a cookie sheet lined with parchment paper, spaced 2 inches apart.   
3. Flatten the cookie slightly and press 4-5 white chocolate pieces onto the top.   
4. Bake at 350°F until the edges are golden brown and the white chocolate pieces are lightly brown about 15-16 minutes. The cookie will get darker after it comes out of the oven, so removing it earlier than the desired final color is better. 
5. Take cookies out of the oven and allow them to cool for 5 minutes, transfer to wire cooling rack. 

Nutrition 

 Serving Size   1 serving   Calories   340   Fat   25g   Carbohydrates   28g   Sugar   17g   Protein   4g   Values are calculated and approximate.   

Pecan Crust

1. Mix the butter, light brown sugar, and salt with a whisk.  
2. Use a spatula to mix in the flour.   
3. Incorporate rolled oats and Flanigan Farms® pecan halves into the mix 
4. Spread the mixture on a parchment-lined baking tray and bake at 350°F until light golden color, about 25 minutes.   
5. Cool tray on a cooling rack and crumble into nickel-sized pieces. 

Cherry Filling

1. Thaw cherries in the microwave, drain, and reserve the liquid.   
2. Combine drained cherry juice and water to make ½ cup total.   
3. In a small pot, add the cherry juice, vanilla extract, almond extract, salt, and apple cider vinegar. Bring it to simmer.
4. Add butter and sugar to the pot and simmer until dissolved.   
5. In a bowl, mix the cornstarch with 2 Tbsp of water to make a slurry, and add to the pot.   
6. Keep stirring the pot until thickened and just starting to boil. Turn off the heat.   
7. Add the cherries into a pot and coat evenly. 

Bake it 

1. Transfer the cherry filling to a pie plate or casserole dish.   
2. Cover the filling with the crust evenly.   
3. Place the pie plate or dish on another baking tray to catch any juice that may drip.   
4. Bake at 350°F for 30 minutes until some of the juice is bubbling around the edges of the dish. Cover with foil and continue baking for 15 min to prevent the crust from getting too browned. 
5. Serve warm with whipped cream or ice cream. 

Nutrition

 Serving Size   1 serving   Calories   370   Fat   20g   Carbohydrates   46g   Sugar   27g   Protein   4g   Values are calculated and approximate.   

Pie Dough

1. Cream the butter and cream cheese with a whisk or mixer until smooth.
2. Add the flour and salt mix with a spatula until it forms into a dough. 
3. Shape the dough into a log and refrigerate for 20 minutes.
4. Lightly grease a 12 cupcake pan.
5. Cut the dough into 12 equal pieces, about 30 grams/piece.
6. Roll each piece into a tight ball and flatten it into a disk with your palm or a rolling pin.
7. Fit the disk into each cup and press down evenly It should not extend above the lip of the pan. If the dough becomes too soft, refrigerate for 5 minutes. 
8. Dock the bottom of the dough with a fork a few times. 
9. Use immediately or refrigerate until ready. 

Pecan Filling

1. Toast pecans at 350°F for 6-8 minutes and chop them into small pieces.
2. Whisk together sugar, maple syrup, and melted butter in a small bowl. 
3. Add egg one at a time and whisk until emulsified. 
4. Add the remaining ingredients except the pecans. 
5. Transfer the mixture into a pouring cup. 

Bake it 

1. Divide the chopped pecans evenly into the 12 pie shells. 
2. Pour the sugar mixture into each shell, filling about two-thirds. 
3. Place one whole pecan in the center of the pie and push down slightly. 
4. Bake at 350°F for 22-23 minutes. The filling should be puffy and the crust golden brown. Err on the side of underbaking because an overbaked crust can crumble when removing from the tray. 
5. Cool the tray on a rack for about 10 mins.  
6. Use an offset spatula or small spoon to carefully remove the pies from baking tray onto a baking rack. 

Nutrition

 Serving Size   1 pie  Calories   350   Fat   27g   Carbohydrates   22g   Sugar   9g   Protein   5g   Values are calculated and approximate.   

Tangzhong

1. To make the tangzhong, whisk together tangzhong ingredients in a small pan on medium heat until thick and whisk leaves a trail.   
2. For the main dough, add all ingredients including the tangzhong to a large bowl.   
3. Combine with a wooden spoon or spatula until no dry spots remain.   
4. Leave the dough at room temperature for 20 minutes to hydrate.   
5. Knead the dough until smooth.   The dough is very soft and can be easily kneaded by hand in about 5 minutes.   
6. Knead into a tight ball and place it back into the large bowl, cover with lid or plastic wrap.    
7. Ferment at room temperature until double in size and the dough doesn’t bounce back when poked, about 1 hour. 

 Filling

1. Toast the hazelnuts at 350°F for 6-8 minutes until fragrant.   
2. Melt the dark chocolate in a double boiler, or in the microwave at a low setting in 20-second intervals.   
3. Grind hazelnuts in a food processor until it is a paste. It will not be smooth like store-bought hazelnut butter.   
4. Add honey and continue processing.   
5. At this point, you can transfer the ground hazelnut paste into a bowl or keep adding ingredients into the food processor.   
6. Add remaining ingredients: melted dark chocolate, vanilla extract, salt, cinnamon, and softened butter. 

Make the roll

1. Lightly oil a 9” round pan.   
2. Turn dough onto a clean countertop, deflate and stretch out with your hands.   
3. Use a rolling pin and roll into a 10 x 12” rectangle   
4. Spread the filling over the dough, leaving a 1/2” edge along the long side without filling.   
5. Start rolling from the edge with filling, towards the edge without filling.   
6. For neater slices, wrap the roll in plastic and chill in refrigerator for 30 minutes.   
7. Cut the roll into 9 equal pieces.   
8. Tuck the hanging edge of dough into the bottom of the roll.   
9. Space out the rolls in the pan and prove at room temperature until puffy and dough doesn’t spring back when poked.   
10. Bake at 350°F for 20 minutes, until internal temp is >188°F.   
11. Drizzle icing over the buns with a spoon while warm. 

Icing 

1. Combine all ingredients in a bowl and whisk until no lumps  
2.  Adjust amount of milk for thinner or thicker icing 

Nutrition

 Serving Size   1 bun  Calories   340   Fat   21g   Carbohydrates   36g   Sugar   10g   Protein   8g   Values are calculated and approximate.   

Make the dough

1. In a medium bowl, combine the flour and powdered sugar.   
2. Add in cubed butter and use a pastry cutter, bowl scraper, or butter knife to cut the butter into the flour until you get a sandy texture.   
3. Mix in the egg yolk. It will look like chunky bits.   
4. Add the ice water 1 tablespoon at a time and mix until cohesive and no dry parts remain.   
5. Lightly oil a 6” tart tin with a removable bottom. Place it on another baking tray.   
6. Press dough into the tart tin. It will be about 1/8” or the thickness of a pencil on all sides.  This method is quicker than using a rolling pin and prevents shrinkage.    
7. Trim off excess dough with a sharp knife.   
8. Freeze uncovered for 30 minutes.   
9. Make the filling while waiting for the dough to chill. 

Bake the  tart crust

1. Dock the bottom of the tart dough with a fork several times. 
2.  Place two sheets of foil on top of the tart and fill with pie weights. Lightly press the foil and weights into the grooves of the tart.   
3. Bake at 375°F for 30 minutes, rotating halfway.   
4. Remove foil and weights and check if the center is still moist. If so, bake for another 3-4 minutes.
5. Leave the tart shell in the tin and set aside to cool. 

Caramel Filling 

1. Toast the nuts at 350°F for 6-7 minutes until fragrant oil are seeping out. Set aside to cool.   
2. In a saucepan on high heat, combine sugar and water and whisk occasionally until it starts simmering.  
3. Allow the sugar to continue cooking without touching it with any utensils.   
4. Cook until caramel is dark reddish brown. It should be darker than the final desired color of the caramel.   
5. Turn off heat and carefully add the heavy cream and whisk. Mixture will react vigorously. Make sure the saucepan is big enough to accommodate this, as the caramel will bubble up.
6. Whisk in butter, vanilla extract, and salt.   
7. Allow caramel to cool for 10 minutes.   If caramel has cooled too much and is very stiff, microwave it for 20 seconds to liquify slightly.   
8. Add the toasted nuts coat evenly with the caramel.   
9. Add spoonfuls of the filling into the baked tart shell.    
10. After each spoonful, press the filling down to pack in all the nuts.   
11. Bake at 350°F for 10 minutes. Cover with foil and bake for another 10 minutes.   This is to set the caramel while not overbaking the crust.   
12. Cool on a rack and sprinkle a good amount of flaky salt if available.   
13. Do not remove tart from tin until it has fully cooled to room temperature.   
14. Slice tart with a sharp knife.   

Tart can be kept at room temperature for about 3 days. Do not refrigerate because it will liquify the caramel. 

Nutrition 

 Serving Size   1 slice   Calories   650   Fat   46g   Carbohydrates   54g   Sugar   31g   Protein   10g   Values are calculated and approximate.