Pine Nut Cookies
I happen to think that pine nut cookies are one of the best cookies in the world. However, I’ve never made them myself, always relying on Italian bakeries instead. That is, until I came across the beautiful book of Italian cookies called Biscotti from the kitchen of the American Academy in Rome. The book is small, inspired and beautifully photographed. The perfect package… just in time for Passover and Easter.
Pine Nut Cookies (Pinolate)
makes 20 cookies
200g/ 7 oz pine nuts/ about 1 1/3 cup
85g/ 3 oz blanched almonds
85g/ 1/4 cup plus 3 tbsp granulated sugar
2g/ 1/2 tsp grated lemon zest
2ml/ 1/4 tsp pure vanilla extract
1 egg white, lightly beaten
confectioners sugar for dusting
Preheat the oven to 150°C/ 300°F.
Spread the pine nuts evenly on a cookie sheet and toast for approximately 10 minutes or until lightly golden. Let cool before using. Pulse the almonds with the granulated sugar and 50g/ 1/3 cup of the total pine nuts in a food processor to create a fine sandy texture. Transfer the nut and sugar mixture to a medium-size mixing bowl. Add the lemon zest, vanilla and egg white and mix well. Cover the dough with plastic film and refrigerate for 30 minutes.
Form the dough into cherry-size balls and roll each ball in the remainder of the toasted pine nuts, pressing them gently into the dough.
To bake, adjust or preheat the oven to 160°C/ 325°F.
Evenly space the cookies on cookie sheets lined with parchment paper, leaving 1 1/2 inches between each cookie. bake 9-10 minutes, until golden brown. Let cool completely before dusting with confectioners sugar.
These cookies are best eaten freshly baked, but will keep up to 1 week in a sealed container.