This recipe is adapted from one I found on Baking Obsession in June of 2009.  The unique flavor of the pine nuts makes this a special cookie.

PINE NUT HONEY BARS

For the crust:

  • 1 ¼ cups all-purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp baking powder
  • ½ tsp ground coriander
  • ¼ tsp salt
  • 1/2 cup chilled butter, cut into small cubes
  • 1 large egg
  • ½ tsp vanilla

For the filling:

  • 1/3 cup honey
  • ¼ cup packed light brown sugar
  • ¼ tsp salt
  • 4 Tblsp. chilled butter, cut into small cubes
  • 1 ½ cups pine nuts, lightly toasted

Center an oven rack and preheat the oven to 375 degrees F.

Spray a 9-inch square pan with oil and line the pan with parchment paper

To make the crust:
In a medium bowl, mix together the flour, sugar, baking soda, coriander, and salt until combined. Add the chilled butter cubes and mix with your fingers until the mixture resembles a coarse meal.

In a small bowl, lightly whisk the egg and vanilla, then mix with a fork into the flour mixture until moist crumbs form.

Press the dough into the bottom of the prepared pan, prick with a fork and freeze until firm, for about 15 minutes.

Then bake the crust until light golden brown, about 20 minutes.  Set on a wire rack.  Pour on filling while crust is still hot.

To make the filling :
While the crust is baking, make the filling. Combine the honey, brown sugar, and salt in a medium heavy saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Boil, without stirring, for 2 minutes. Then add the butter and boil,  stirring, for another minute. Remove from the heat and stir in the pine nuts until the nuts are coated with the honey mixture.

Pour the filling over the baked, hot crust and return to the oven. Bake until the filling is bubbling and caramelized, for about 15 minutes. Transfer the pan onto a cooling rack and cool completely.

Lift from the pan using the edges of the parchment paper.  Remove paper and slice into squares. 

The cookies can be kept in an airtight container at room temperature, for one week.