These pine nut cookies from Spain are in a way really similar to Pignoli, their airier Italian counterpart. I loved the texture on these Spanish cookies more, though, it was more dense and nutty.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Pasta with broccoli, peanuts and lemon (vegan).
Five year: Strawberry lassi (Indian).
Six years ago: Zucchini and turkey soup with pesto.
Seven years ago: Baked tomato-stuffed peppers with thyme (vegan).
Eight years ago: baby making and no cooking :).
- 1 and 1/2 cup almond meal (ground almonds)
- 1/3 cup plus 1tbs sugar
- 2 tsp lemon zest (from about two lemons)
- 2 eggs, lightly beaten in two separate bowls
- 3/4 cup pine nuts
Preheat oven to 350 F / 180 C. Line a large baking sheet with parchment paper.
In a large bowl, combine almond meal, sugar, lemon zest and one beaten egg and mix to form a soft dough. Also prepare the pine nuts and the remaining beaten egg in separate bowls nearby.
Working with 1 teaspoon of dough at a time, form small balls using your hands
Dip each cookie in beaten egg
Coat cookies with pine nuts, gently pressing them into the dough so they stick well
Arrange cookies on baking sheet, lightly brush them with egg.
Bake for 15 minutes or until light golden brown.
Allow to cool and that's it. Dig in! :)
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