Pine Nut Cookies

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No trip to Santa Barbara was complete without a journey to Montecito's Tutti's deli for pine nut cookies and coffee. These delicious cookies combine delicate almond paste with pine nuts to provide a slightly chewy rich flavor.

The recipe had eluded us until Martha Stewart featured this recipe in the May, 2005 issue of her magazine.
Recipe By: Martha Stewart Magazine, May 2005
  • PrepN/A |
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  • ServesN/A


    • 2 cup pine nuts
    • 1 cup confectioners' sugar
    • 1/4 cup almond paste
    • 1 teaspoon pure vanilla extract
    • 1 large egg
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt


Preheat oven to 350 degrees
Process 3/4 cups pine nuts, sugar, almond paste and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine.
Add flour, baking powder, and salt; process just until dough comes together.

Roll dough into 3/4 inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.

Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.
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