As you can see from the picture, this batch of pine nut crunches was a bit of a disaster…. The reason why is because they were left too long in the oven. However, as long as you don’t get distracted by toddlers and remember to take the cookies out of the oven, they are guaranteed delicious!
by Victoria Twead and Gayle Macdonald
Pine Nut Crunches
Mostachones de Piñones
Makes around 50 small biscuits
~ 10 minutes preparation ~
~ 25 minutes cooking ~
These crunchy biscuits come from the region of Malaga in Andalucía. They are sweet, crunchy and really simple to make. Gorgeous with hot chocolate or coffee, even the burnt ones!
100g (3½ oz) pine nuts
250g (8¾ oz) plain flour
250g (8¾ oz) sugar
¼ teaspoon cinnamon
1) Pre-heat the oven to 180C/350F/Gas Mark 4.
2) Toast the pine nuts in the oven in a dry frying pan. Roughly chop and set them aside.
3) Place the sugar and eggs in a saucepan, and beat until smooth and thick.
4) Gently heat the saucepan (continuously whisking) until the sugar has dissolved.
5) Remove from the heat and add the pine nuts and the flour, a little at a time, but continue whisking. Ensure that all the ingredients are worked in and the mixture is nice and thick.
6) Grease a flat oven tin (or two).
7) With a spoon, drop small amounts of the mixture onto the tin. They should be evenly spaced (about 50 small biscuits). Dust with icing sugar.
8) Bake in the oven for 15 minutes.
9) Remove and allow to cool.
10) Dust again with icing sugar, and a little cinnamon.