Pine Nut Shortbread Cookies

Ingredients

• 50 g Pine nuts
• 5 g fresh rosemary (about 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.

   Toast the pine nuts in a hot, dry pan over medium heat for 3 minutes. Let cool and roughly chop.

2. 2.

   Wash the rosemary, pat dry, pluck the needles, and finely chop. Rinse lemon halves with hot water, dry them, grate the zest, and rub off the peel.

3. 3.

   Cream the butter, powdered sugar, lemon zest, and egg into a smooth mixture; add flour and pine nuts and knead into shortbread dough. Fold in rosemary, shape the dough into a ball, cover, and chill for at least 1 hour.

4. 4.

   Roll the dough between two sheets of parchment paper to about 6 mm thickness; cut out star or half-moon shapes and place on a parchment-lined baking sheet. Bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 12–15 minutes. Remove, lift with parchment, cool, and enjoy.