Can’t believe January is almost over in 2020. How’s it going at your neck of the woods?
We had this fabulous winter break late December where I got to spend time with my family for a good 10 days. The weather was Sunny, nice and beautiful all at once. Lots of fun bowling, watching movies, lazy mornings, hearty food and loads of memories.
I kickstarted my new year, actually new decade in very happy way by spending with family. It was sad to leave the family and come back. But the fun and energy I got with this little break is refreshing and much needed.
While on the vacation, there is no filter for carbs counting or picking only healthy stuff. And I dont regret it one bit.
So, once we were back, I was looking to make some healthy cookies with pine nuts. I had these pine nuts given by a good friend which needed to be used up. Most of the recipes are for the famous Italian Pignoli cookies. They looked good but not the healthy way I wanted them to be.
So, I tweeked one of the recipes to make these cookies. They have honey and almond flour and roasted pine nuts on the top. That’s it. Simple & easy.
The end result was this nice crunchy cookies with pinenuts on top, soft & chewy with almond flour texture in the middle. Best of both worlds. These can also be made as a special treat for tea parties, weekend brunch and as a Valentines day gift.
Try them, you will not regret them !!
Pinenut Almond Cookies
Scrumptious Cookies with almond center and Pinenuts crunch on the top
- 1/3 cup Pinenuts – roasted and cooled
- 1 cup All purpose flour
- 1/4 cup Crystal sugar
- 1/4 cup Almond flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 3 tbsp Honey
- 1 Egg
- 1/3 cup Unsalted butter
- Preheat oven to 350 degree F. Line a baking sheet with parchment paper or silpat and keep it aside.
- Mix dry ingredients – Flour, salt, sugar, Baking powder and Almond flour in one bowl.
- Melt butter in a saucepan on low heat. Add honey and mix it well. Do not cook the butter + honey mixture on high heat. Switch off the heat once the butter is melted, take it away from the heat, add the egg and whisk it well without any lumps.
- Pour the honey, butter and egg mixture to dry ingredients and mix it well. Finally add pinenuts and fold them gently.
- Scoop 1 tbsp of the batter on to the baking sheet and press them into circles. The cookies will not spread much in the cooking.
- Bake for 12-15 mins until the edges are brown. Take them out of the oven and let them cool for 5 mins before transferring them onto cooling rack. Enjoy with cup of tea or milk.
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.
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