Published Jun 19th
Prep 15m Cook 30m Additional 15m Ready In 1h
Servings 2 dozen cookies Calories 185.5

My Italian grandmother’s favorite.

Recipe Ingredients

  • 1 cup pine nuts
  • 1 cup white sugar
  • 11 tablespoons unsalted butter, at room temperature
  • 3 large eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder, or as needed
  • 4 cups crushed corn flakes
  • 1 tablespoon confectioners' sugar, or as needed

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

Nutrition Facts

  • Calories 185.5
  • Carbohydrate 23.6 g
  • Cholesterol 37.2 mg
  • Fat 8.9 g
  • Fiber 0.7 g
  • Protein 3.9 g
  • Saturated Fat 4 g
  • Sodium 64 mg
  • Sugar 9.4 g


  1. Ok. A bit overdone at the 23 mins. Start checking after 15 or so.
  2. Followed directions except only baked for 16 minutes. That was perfect. Next time I'll add about 1/2 tsp. of vanilla. But overall this was great.
  3. The only criticism I have is that they re a little dry inside cooked at 23 minutes. In the future I would start checking for doneness at 20 minutes (oven temps do vary). This is a fairly expensive cookie with 1 cup of pine nuts so just be cautious and don t overcook. I really - Read more ...

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