[Photograph: Carrie Vasios]

If you spend a any time in Tuscany, you'll find two ingredients popping up again and again: rosemary and pine nuts. For me they're indelibly linked to having an espresso and a pastry in a cobblestone square, or drinking a glass of earthy Chianti while nibbling on some aperitivi and watching the sun sink lower towards a distant line of Cyprus trees.

It's a completely romantic collage of memories and fantasy, and it's just the type of thing I want to imagine when I'm feeling stressed or very much stuck in the States. To help round out the scene, I'll make a batch of these sablés. Though their origin is the French butter cookie, they take very well to added Italian ingredients.

At once savory from the piney rosemary and nutty pignolis, sweet from a little sugar, and full out buttery, they're the perfect cookie for those times when you don't know what type of snack to eat. A basket of these also makes a nice addition to cocktail parties, paired with sweeter champagne or dessert wine.

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Rosemary Pine Nut Sablés »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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