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1
In a small sauce pan, combine the rosemary with 2 cups of cold water. Bring to a boil. Once the water is boiling drain the rosemary through a sieve. Repeat this process two more times.
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2
Measure 2 cups of the sugar into the pan and add 1 cup of water, whisking until the sugar dissolves. Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil over medium heat. Reduce the heat to medium-low ans simmer, uncovered, until the rosemary leaves are tender, 10 to 12 minutes. Drain the rosemary leaves and let them cool.
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3
Measure the remaining 1/2 cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat. It helps to use a fork to help separate the rosemary leaves while tossing them in the sugar. Once all the rosemary leaves are coated remove them from the sugar one at a time with a fork, gently shaking them to remove any excess sugar. Store in an airtight container.
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4
Preheat oven to 350u00b0 F.
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5
For the crust, cream the butter with 1/2 a cup of sugar until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Combine 1 cup of flour, 1 cup of ground walnuts, rosemary, and salt in a bowl. With the mixer running on low, add the flour mixture to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball using extra flour as needed. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking pan, building up a 1/2 inch edge on all sides. Chill the dough in the refrigerator for 20 minutes.
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6
Bake the crust for 20-25 minutes, until it is lightly browned. Let the crust cool on a wire rack. Leave the oven on.
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7
For the filling, whisk together the eggs, remaining 2 cups of sugar, grapefruit zest, grapefruit juice, and remaining 1 cup of flour. Pour over crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
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8
To serve, cut into squares and dust with confectioner's sugar, if using, then top each square with some of the candied rosemary.
