Cornmeal Pine Nut Cookies
- Total Time
- 40 minutes, plus chilling
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:3 dozen
- ½cup/115 grams unsalted butter (1 stick), cut in small chunks
- ½cup/100 grams granulated sugar
- 1teaspoon grated lemon zest
- ½teaspoon almond extract
- 1whole egg
- 2egg yolks
- 1½cups/190 grams all-purpose flour
- ½cup/75 grams fine cornmeal
- 1teaspoon baking powder
- ½teaspoon fine sea salt
- ⅓cup/45 grams pine nuts, plus a handful reserved for garnish
- Powdered sugar, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)
74 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
- Step 2
In a medium bowl, stir together flour, cornmeal, baking powder and salt.
- Step 3
Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
- Step 4
Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
- Step 5
Heat oven to 325 degrees. Slice cold dough into ½-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sheila
I lost my job in April and was prepping for 2 interviews when this recipe arrived via email, so of course I immediately had to try it. Used the peel of one orange and vanilla (that's what I had), and 1/2 c almond flour for 1/2 c white. I also tried sliced almonds on top of half my cookies. Result: delightful texture and sophisticated taste. The pine nut version was better - pine nuts have a strong flavor and are tastable; the almonds looked nice but imparted no flavor. Will make again!
Sue
As per another comment, I made these with 100 g white flour and 90 g almond flour, in addition to the cornmeal, used just one extra egg yolk, and skipped the (pricey) pine nuts. I also portioned the chilled dough out with a teaspoon scoop and flattened them with a glass dipped in sugar and salt before baking. They're lovely -- delicately flavored and tender but not crumbly. I'll be making them with these modifications again.
Sanctuary Baking of Harpswell Maine
These are lovely and remind us of Italy. We used orange zest and a hint of organic orange oil as we were out of lemons and they were terrific. Easy to make and the slice and bake rolls were very convenient. Will definitely make again and try lemon next time.
Liz
Hoping you've had as much success on the job front as you've had on the cookie front! Plan to try your tweaks this weekend!
Sandy
I suggest rolling each log to about 2 inches in diameter. One inch diameter and 1/2 inch thick gives you a slice that weighs closer to 10 or 11 grams, not 15 grams. I ended up slicing them closer to an inch thick but I think they would be better thinner with a larger diameter.
Mikki
I made these into squares because I'm lazy. Or just super efficient. (drop the rolls on the counter rotating them) The top pine nuts mostly popped out after baking even though I pressed them in quite firmly, so I'l probably leave them out, as cute as they look. I didn't toast my pine nuts first but feel that would have made a palatable difference.
CC Baker
Made as directed and they were wonderful. Few variations: I sliced the dough after 24 hours resting in the fridge, and one “log” I shaped into balls, which I iced with an icing made from (melted) unsalted butter & confectionaire sugar - so the kids could add sprinkles. I made a second batch and added some dried lavender which was also lovely.
sa
Correction to earlier comment - 35g of AP flour and 5g of coconut flour.
sa
Nice and lemony with great texture. Made a small test batch - 1/3 of the called recipe. Reduced AP flour to 25 gram (king Arthur’s AP flour by weight) and added 5 gram coconut flour. Reduced sugar by a touch. Didn’t have almond extract so use vanilla instead. Chilled dough for 1hr and baked two test cookies for 10 min. Two test cookies taste great. Will test rest of the batch tomorrow to compare overnight dough
Nina
The only change I made was to substitute one egg for the two egg yolks (because I hate having leftover egg parts)—maybe this is the reason I thought these were a little bland. I thought they could use a little more sugar and maybe some rosemary or something to add interest. I don’t really taste the pine nuts.
Ann
I think this recipe is somewhat flexible. I added 40 g of coconut flour, reduced the white flour accordingly, and left out the pinenuts, as had been suggested by another commentor. Next time I’m going to substitute the almond extract with lemon and see what happens.
Linda C
Can i freeze half the dough and bake it later?
CaseyT
Made these almost to the recipe. Almost because my lemon was beyond zesting for the most part so I subbed lime zest but not the full teaspoon. Cut the almond extract to 1/4 teaspoon because that’s all that I had and used a 1/4 teaspoon of lemon juice. I did toast the pine nuts first, I think it helps bring out their flavor. They turned out to be quite delicious even with the adaptations. Will definitely make again.
Deborah Henry
Interesting texture with cornmeal, and a nice contrast to a traditional Christmas cookie tray. I would suggest toasting the pine nuts and sprinkle with fleur de sel. Also added the lemon zest with Nielsen- Massey lemon pure paste to amp the lemon flavor. Cookies do not spread when baking.
Emily
I also add the zest of one blood orange and slice them a bit more thinly. They are so delicious with a cup of tea.
lv
Or use orange.
Mary
Terrific as is!
ea
Fine! Don’t particularly taste the cornmeal or the pine nuts TBH. Almond extract is over powering.
NameSusan
Has anyone toasted the corn meal beforehand?
anika
Only makes 3 dozen
Julieq
I made this with dried cherries for Christmas. The cherries added some chewiness, but not a good flavor. Perhaps using candied orange peel would be better. I think that I would toast the pine nuts next time. Has anyone made them using toasted pine nuts?
Private notes are only visible to you.
Advertisement
