Repeal Day Specials: Where to Celebrate the...
By Lesley Jacobs Solmonson
The Soup Dumpling Flowchart: Where (and When)...
By Tien Nguyen
Bar Rescue's Jon Taffer: Everything Wrong With...
By Besha Rodell
Olive Garden Introduces the Italiano:...
By Christine Chiao
5 Great Absinthe Cocktails From Los Angeles...
Judy Rodgers of San Francisco's Zuni Café...
By Amy Scattergood
A.O.C. Barman Christiaan Rollich on His...
Cold-Brewed Coffees and Teas at Home Brewed...
10 Best Pancakes in Los Angeles
By Tracy Chabala
For the Non-Turkey Enthusiast: Coffee, Ramen +...
Baker's Bonus: These cookies will stay fresh for a week, but are best eaten the day they're made. Go ahead, have another.
Pinolate (Pine Nut Cookies)
From: Biscotti: Recipes from the Kitchen of The American Academy in Rome (Mona Talbott and Mirella Misenti)
Makes: 20 cookies
200g / 7 ounces pine nuts
85g / 3 ounces blanched almonds
85g / ¼ cup + 3 tablespoons granulated sugar
½ teaspoon lemon zest
¼ teaspoon vanilla extract
1 egg white, lightly beaten
1.Preheat the oven to 300 F.
2. Spread the pine nuts evenly on a baking sheet and toast them for about 10 minutes, or until they are lightly golden. Let them to cool before using.
3. Pulse the almonds with the granulated sugar and 50g (1/3 cup) of the pine nuts in a food processor to create a fine, sandy texture. Transfer the mixture to a medium-size mixing bowl. Add the lemon zest, vanilla and egg white and mix well. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. Form the dough into cherry-size balls (10 g/ 1/3 ounce) and roll each ball in the remainder of the toasted pine nuts, pressing them gently into the dough. To bake, adjust or preheat the oven to 325 F.
5. Evenly space the biscuits on baking sheets lined with parchment paper, leaving 2cm ( 1 ½ inches) between each cookie. Bake for 9-10 minutes, until golden-brown. These cookies are best eaten fresh, but will keep for up to 1 week in a sealed container.
Turn the page for Alice Medrich's chocolate-laced tuille cookies.