Makes 20 cookies. 15 minutes to make, 15 minutes to bake, plus chilling and cooling.
- 100g Pine nuts
- 100g Unsalted butter, softened 1 large egg yolk
- 125g Icing sugar, sifted
- 225g Plain flour
- 1 tsp Baking powder
- 4 tbsp Freshly-made strong espresso coffee, cooled
- 1 tbsp Cold coffee grounds (the ones left over from making the coffee)
- Plain or milk chocolate, melted, to decorate
- Preheat the oven to 180°C/fan160°C/gas 4. Toast 75g of the nuts in a pan for 3 minutes or until golden brown. Set aside to cool. Blitz half of the toasted nuts in a food processor until finely ground. Add the remaining ingredients, except the chocolate, and blitz again until smooth dough is formed.
- Stir in the remaining toasted pine nuts, wrap in cling film and chill for 30-45 minutes.
- Roll walnut-sized pieces of the dough into balls. Using the palm of your hand, flatten the Dough into even disc shapes and pop onto a lined baking tray. Sprinkle over the remaining 25g pine nuts and push down into the dough.
- Bake for 15 minutes or until slightly brown. Cool completely and drizzle the chocolate in zigzag pattern over each biscuit. Serve the cookies with a hot cup of coffee.