Almond and Pine Nut Cookies
Almond and Pine Nut Cookies
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 33
- Sodium
- 117
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 33
- Sodium
- 117
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
1 1/4 cups whole raw almonds
A large handful of pine nuts, about 1/2 cup
1 1/3 cups all-purpose flour
Heaping 1/2 cup superfine sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
7 tablespoons unsalted butter
1 large egg, preferably free-range or organic
2 tablespoons golden syrup (recommended: Lyle's) or honey
1 tablespoon good-quality vanilla extract
Heaping 1/3 cup quick-cook oatmeal (not instant)
Directions
- Preheat the oven to 350 degrees F. Spread the almonds and pine nuts on a cookie sheet and put them into the hot oven for 5 minutes. Once they're beginning to color slightly, take them out and save a couple of handfuls for later. Blitz the rest up in a food processor until you get coarse crumbs. Add the flour, superfine sugar, brown sugar, baking soda, butter, egg, golden syrup, and, vanilla extract, and pulse for a few minutes until nice and smooth.
- Spoon this mixture into a large bowl and add the oatmeal. Roughly chop the reserved nuts and fold these into the mixture really well, using a wooden spoon.
- Line 2 large cookie sheets with parchment paper. Use a tablespoon to spoon dollops of the cookie mixture onto your sheets, leaving enough space between them for the cookies to spread without touching. Resist the urge to flatten them down if they are sitting quite high on the sheet.
- Bake the cookies in the hot oven for 10 minutes, until golden around the edges.
Cook’s Note
If they're still a bit gooey in the middle when you take them out, that's all right, because they'll harden up a bit as they cool. Leave them on the sheet for about 10 minutes, then carefully transfer them to a wire rack to cool for 5 minutes or so - I like to eat mine warm. Pop the rest in a cookie jar and they'll keep for a few days.
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