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Pine Nut Cookies
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Giada De Laurentiis
Ingredients
- 1/2 cup 1 stick unsalted butter, at room
- temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground fennel seed
- 1/4 teaspoon salt
- 1 large egg
-
1/4 cup pine nuts
- 1 1/4 cups all-purpose flour
Instructions
- In a large bowl, beat the butter, sugar, vanilla, ground fennel seed, and salt with an electric mixer until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap and shape into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours. Preheat the oven to 350°F. Line 2 heavy, large baking sheets with parchment paper.
- Cut the dough log crosswise into 1/8- to 1/4- inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies, and bake until the cookies are golden around the edges, about 15 minutes. (The cookies can be made 1 day ahead. Store airtight at room temperature.)
4 reviews & comments
How come there’s no reply ever?
Hi! I was wondering why it said there was almond paste in the holiday cookie description but then in the actual recipe there’s no mention of almond paste. I think almond paste would add so much. I see another viewer mentioned this as well in the comments. Can you please let us know if and how much almond paste to use. Thank you !!! Pine nut cookies are my husbands favorite cookie and I’ve never been able to replicate his favorite cookie that my great aunt made.
Although the article in The Definitive Guide to Italian Holiday Cookies that discusses pignoli cookies mentions almond paste, this recipe doesn’t include any.
I’m not a fan of the flavor of licorice, can I leave out the fennel without an issue, or should I sub something else in?