Hamdi Saidani This Pine Nut Cookies recipe is a buttery and crumbly recipe, which is made with pine nuts and fennel seed. It’s a classic, foolproof recipe, ready in about 15 minutes, plus chilling time.
Pine Nut Cookies Recipe Ingredients
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground fennel seed
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/4 cup pine nuts
How To Make Pine Nut Cookies
- Make the Dough: In a large bowl, use an electric mixer to beat the room-temperature butter, sugar, vanilla, ground fennel seed, and salt until light and fluffy. Beat in the egg until combined. On low speed, add the flour and mix just until a soft dough forms.
- Shape and Chill the Log: Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the log tightly in the plastic and refrigerate for at least 2 hours, until it is very firm.
- Slice and Bake: Preheat the oven to 350°F. Line baking sheets with parchment paper. Cut the chilled dough log crosswise into 1/8 to 1/4-inch thick slices.
- Add Topping and Bake: Transfer the cookies to the prepared baking sheets, spacing them evenly apart. Gently press a few pine nuts decoratively on top of each cookie. Bake for about 15 minutes, until the cookies are golden around the edges.
Recipe Tips
- How to get perfectly uniform cookies? The slice-and-bake method is the secret! By chilling the dough in a perfectly round log, you can slice consistently thick and round cookies that will all bake evenly.
- Do I have to chill the dough? Yes, this is the most crucial step! Chilling the dough solidifies the butter, which prevents the cookies from spreading into thin, flat discs in the oven. It also makes the soft dough easy to slice.
- Can I make the dough ahead of time? Absolutely. This is the main advantage of a slice-and-bake cookie. The wrapped dough log will keep in the refrigerator for up to a week or in the freezer for up to 3 months, so you can have fresh-baked cookies whenever you want.
- What if I don’t like fennel? The ground fennel seed adds a unique, subtle, and sweet anise-like flavor that is a classic pairing with pine nuts. However, if you don’t care for it, you can simply omit it for a more classic butter cookie taste.
What To Serve With Pine Nut Cookies
These are delicate, buttery cookies that are a perfect accompaniment to a hot beverage. They are fantastic served with:
- A hot cup of coffee or a cappuccino
- A cup of black or herbal tea
- As part of a larger holiday cookie platter
How To Store Pine Nut Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh and crisp for up to a week.
- Freeze: The unbaked dough log freezes exceptionally well for up to 3 months. You can also freeze the baked cookies in a freezer-safe container.
Pine Nut Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 85 kcal
- Carbohydrates: 9g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are pine nut cookies?
While many people think of the chewy, almond-paste-based Italian “pignoli” cookie, this recipe is for a different style: a crisp, buttery, shortbread-like slice-and-bake cookie that is topped with pine nuts.
Why did my cookies spread out and get thin?
This is the most common issue with slice-and-bake cookies and is almost always because the dough was not chilled long enough. The dough log should feel very cold and firm before you slice and bake it.
Should I toast the pine nuts first?
You don’t have to, as they will toast slightly in the oven on top of the cookie. However, for an even deeper, nuttier flavor, you can lightly toast the pine nuts in a dry skillet for a few minutes before pressing them onto the cookies.
Try More Recipes:
Pine Nut Cookies Recipe
Description
A delicate, crisp, and buttery slice-and-bake cookie with a unique hint of sweet fennel, topped with crunchy, toasted pine nuts.
Ingredients
Instructions
- In a large bowl, beat the butter, sugar, vanilla, fennel seed, and salt until light and fluffy. Beat in the egg.
- On low speed, mix in the flour until just combined.
- Shape the dough into an 8-inch-long log on a sheet of plastic wrap. Wrap it tightly and refrigerate for at least 2 hours until very firm.
- Preheat the oven to 350°F.
- Slice the cold dough log into 1/8 to 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
- Press a few pine nuts decoratively on top of each cookie.
- Bake for about 15 minutes, until the edges are golden.
Notes
- The most important tip for this recipe is to chill the dough log for the full 2 hours; this is the secret to cookies that hold their shape and don’t spread.
- For the best results, use room temperature butter and eggs for a smooth, well-emulsified dough.
- Do not overmix the dough after adding the flour, as this can make the cookies tough.
- This dough is perfect for making ahead and storing in the freezer, so you can have fresh-baked cookies at a moment’s notice.
