Biscuits aux amandes et pignons.We had some pine nuts in the cabinet that were just crying out to be used - we normally use them for pesto - and since I have no basil right now, Ken found this cookie recipe on the web.
- 300 g finely ground almonds
- 100 g pine nuts
- 150 g granulated sugar
- 2 eggs
- grated zest of one lemon
- pinch of ground cinnamon
- 1 egg yolk
Beat the eggs and sugar until blanched. Add the grated lemon zest and the cinnamon. Stir in the ground almonds and mix until you get a thick dough.
Form about 25 small balls of dough (use plenty of flour on your counter or board for this step to help keep the dough from sticking), then press them into the pine nuts. Arrange the cookies on an oiled cookie sheet, paint them with the egg yolk (mixed with a tablespoon of water) and bake in a preheated 230º C oven for 8-10 minutes (watch them - they'll burn fast). Cool on a rack and serve.
They're mighty tasty !
Ooooo, thanks, I'm going to write that one down. Two of my favorites, pine nuts and almonds. You can't beat that with a stick.
ReplyDeleteYum! These cookies sound divine! They remind me a bit of the sables you made for us in San Francisco.
ReplyDeleteIs there no flour in the batter? Are these cookies macaroon-like? They look wonderful--I'll have to give them a try, that is if I can find pine nuts here.
ReplyDeleteHappy four months birthday to Callie!
papa, susan, evelyn, they really were good - yes, like macaroons. I'm sure you can find pine nuts in the supermarket, or perhaps the gas station ? ;)
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