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Pine Nut and Orange Cookies


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  • Yields about 28 cookies
  • 1/2 cup pine nuts
  • 6-3/4 oz (1-1/2 cups) all purpose flour
  • 1/4 cup granulated sugar; more for rolling
  • 3 Tbs finely grated orange zest (from 2 medium oranges)
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup extra-virgin olive oil
  • 1 large egg, beaten


Servings 1
Adapted from


Step 1

Position rack in the upper third of the oven and heat the oven to 375 degrees.

Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.

In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.

Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz). Shape it into a ball, coat it in the sugar and set it on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.

Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remanining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.

The cookies will keep in an air-tight container at room temperature for 3 days.

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