Pine Nut Cookies – buttery, delicate and perfectly crisp

These Italian-inspired cookies are buttery, slightly crisp on the outside and soft inside. Topped with nutty pine nuts and a light dusting of powdered sugar, they’re simple yet elegant. Perfect with an espresso, tea or as a festive treat during the holidays.

Ingredients

(makes about 16 cookies)

• 100 g soft butter (room temperature)

• 80 g powdered sugar

• 1 egg

• 1 tsp vanilla extract

• 200 g all-purpose flour

• 1 tsp baking powder

• A pinch of salt

• 3 heaped tbsp pine nuts

• powdered sugar for dusting

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Instructions

1. In a bowl, beat the butter and powdered sugar until light and creamy.

2. Add the egg and vanilla extract, mix again until well combined.

3. In another bowl, combine the flour, baking powder and salt. Gradually mix into the butter mixture to form a soft dough.

4. Shape the dough into small balls (about 25 g each).

5. Place a few pine nuts on top of each ball and gently press them in.

6. Arrange the cookies on a baking tray lined with parchment paper, leaving some space between them. Slightly flatten.

7. Bake in a preheated oven at 175 °C / 350 °F (top/bottom heat) for 12–15 minutes, until lightly golden around the edges.

8. Let the cookies cool on the tray. Dust with powdered sugar before serving.

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Tip

• You can toast the pine nuts in a dry pan for extra flavour before adding them on top of the cookies.

• If the dough feels too soft, chill it in the fridge for 10–15 minutes before shaping.

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