1cup plus 1 scant cup (9 ounces total) confectioners’ sugar
1/4cup (1 ounce) unsweetened cocoa powder
Scant 1 cup (4 ounces) pine nuts
Finely grated zest of 1 large orange, preferably organic or unwaxed
2large egg whites (scant 1/3 cup total)
These easy cookies are crunchy and subtly flavored.
Make ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Sift the confectioners’ sugar and cocoa powder together into a mixing bowl, then stir in the pine nuts, orange zest and egg whites to form a well-moistened, evenly brown dough. Use 2 spoons (tableware, regular size) to drop about 6 mounds on the baking sheet, spaced at least 1 inch apart. Bake (middle rack) for 12 to 15 minutes, rotating the sheet front to back halfway through, until the cookies look set and are lightly browned on the bottom edges.
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Makes 18 medium-to-large cookies.
Nutrition 5/8 Per cookie: 110 calories, 2 g protein, 16 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 0 g dietary fiber, 14 g sugar
Adapted from “Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes,” by Bernard Laurence (Flammarion, 2015).
— The Washington Post
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