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🍽️ Crunchy Butter Cookies with Pine Nuts and Rosemary

52 kcal · 30 min · 4 servings

Ingredients

• 50 g Pine nuts
• 5 g fresh Rosemary (1 small handful)
• 0.5 Organic Lemon
• 130 g Butter
• 60 g Powdered sugar from raw cane sugar
• 1 Egg
• 300 g Spelt flour Type 630

Instructions

1. 1. Place the pine nuts in a hot pan without any fat.
2. 2. Toast them over medium heat for 3 minutes.
3. 3. Let the nuts cool down completely.
4. 4. Chop the cooled pine nuts coarsely.
5. 5. Wash the rosemary under running water.
6. 6. Shake the rosemary dry.
7. 7. Pluck the fine needles from the stems.
8. 8. Chop the rosemary needles very finely.
9. 9. Rinse the lemon half with hot water.
10. 10. Dry the lemon with a cloth.
11. 11. Grate the lemon zest finely.
12. 12. Mix the butter, powdered sugar, lemon zest, and egg into a smooth mixture.
13. 13. Add the flour and the chopped pine nuts.
14. 14. Knead everything together into a shortcrust pastry dough.
15. 15. Work the chopped rosemary needles into the dough.
16. 16. Shape the dough into a ball.
17. 17. Wrap the dough ball.
18. 18. Place the ball in the refrigerator for at least 1 hour.
19. 19. Preheat the oven.
20. 20. Place two sheets of baking paper side by side.
21. 21. Roll out the dough between the paper layers to a thickness of approx. 6 mm.
22. 22. Cut out stars or crescent moons from the dough.
23. 23. Line a baking tray with baking paper.
24. 24. Distribute the cookies on the tray.
25. 25. Bake the cookies at 150 °C (convection 130 °C; gas: level 1–2) for 12–15 minutes.
26. 26. Take the tray out of the oven.
27. 27. Lift the cookies along with the baking paper off the tray.
28. 28. Let the cookies cool down.
29. 29. Enjoy the finished cookies.

Nutrition per serving

• kcal: 52
• Protein: 1 g · Fett/Fat: 3 g · Carbs: 6 g