Italian Pine Nut Cookies

Italian Pine Nut Cookies

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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


  1. 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.
  2. Stir in the remaining toasted pine nuts, wrap in cling film and chill for 30-45 minutes.
  3. 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.
  4. 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.

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