Incredibly delicious cookies, with a moist, soft middle and a crunchy “scale” of toasted pine nuts on the outside.
- pine nuts – 350-400 g
- fine brown sugar – 50g
- powdered sugar – 150g
- egg white – 2 pcs.
In the bowl of a blender, chop 200 g of pine nuts and brown sugar until the finest crumbs are formed.
Add the powdered sugar and whites. Whisk until smooth and fluffy.
Roll balls the size of walnuts, dip them into the remaining pine nuts, pressing them slightly so that the nuts completely cover the ball, flatten the balls.
Place the pieces on a baking tray lined with baking paper 2-3 cm apart.
Bake in a preheated 170 degrees Celsius oven for 12-14 minutes until golden. Leave on the baking tray for 5 minutes, then transfer to a wire rack until cool.
Cookies can be stored at room temperature for up to two weeks. To keep them soft and not dry out, it is better to pack them in a plastic bag or a plastic container.