Pine Nut Shortbread with Salted Caramel and Chocolate Ganash
Serving Size / Yield
- 3/4 lb. unsalted butter, at room temperature
- 1 C. dark brown sugar
- 1 vanilla bean split and scraped
- 3 1/2 C. all-purpose flour
- 1/4 tsp. salt
- 4-5 Tbs. water
- 1/4 C. pine nuts chopped fine
- 1 C. caramel candies
- 4 Tbs. milk
- 1 tsp. sea salt
- 1 C. dark chocolate (60%) in chip form, or cut into fine pieces
- 1/4 C.heavy whipping cream
Pre-heat oven to 350 degrees.
With a stand mixer with paddle attachment cream together butter and sugar and vanilla. In a separate bowl sift together salt and flour. Add the flour to the butter mixture and mix together until combined. Add water 1 Tablespoon at a time until dough forms ball. Add Pine nuts and mix until just incorporated.
On a large cookie roll dough out until about 1/2 an inch thick and covers a large baking sheet and bake for 20-25 minutes until brown. Set on wire rack to cool
In a microwave bowl combine caramel and milk and salt. Microwave on high in 15 second intervals, stirring in between until totally melted. Smooth Caramel evenly onto shortbread.
In a microwave safe bowl combine 1 cup of dark chocolate and 1/4 cup of heavy whipping cream. Microwave on high in 15 second intervals until chocolate just starts to melt, stirring mixture in between.
Spread chocolate mixture over slightly cooled caramel and leave in refrigerator for one hour. Cut into 40 squares
Submitted by: Laura Ackerman