Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the rustic kitchens of Italy! These Pine Nut Fennel Cookies are not just another sweet treat – they're a symphony of unexpected flavors that will make your mouth water and your guests beg for the recipe. Imagine a delicate, buttery cookie infused with the subtle, aromatic essence of fennel seeds, studded with rich, creamy pine nuts that add a luxurious crunch in every bite. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to elevate your cookie game from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pine nuts
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp fennel seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until they are well mixed. This will ensure an even distribution of the leavening agent and salt throughout the cookies.
- In a separate large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer or a whisk. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
- Add the large egg to the butter and sugar mixture. Beat until fully incorporated, ensuring the egg is mixed in well.
- Stir in the fennel seeds, allowing their aromatic flavor to infuse the dough.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the pine nuts gently using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a fork or your fingers, as they will not spread much during baking.
- Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them to avoid over-baking.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, serve the Pine Nut Fennel Cookies as a delightful treat with coffee or tea, or store them in an airtight container for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can result in tough, dense cookies.
- Toast Your Pine Nuts: For an extra layer of flavor, lightly toast the pine nuts in a dry skillet before adding them to the dough. This will enhance their nutty richness.
- Uniform Sizing: Use a cookie scoop or tablespoon to create evenly sized cookies that will bake consistently.
- Watch Carefully: Ovens can vary, so start checking your cookies at the 18-minute mark. You're looking for golden edges and a set center.
- Cooling is Key: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container with a piece of bread to help maintain moisture and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
