Almond crescent cookies with pine nuts or snoubariyeh is a cookie usually served in Beirut (Lebanon) at happy occasions such as engagements, graduations etc. The secret is to cook them briefly at a high temperature to have a chewy undercooked center and a nice golden exterior.
Pine Nut Crescent Cookies (snoubarieyh)
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- Ingredients
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BY YASMINE IDRISS
Almond crescent cookies with pine nuts or snoubariyeh is a cookie usually served in Beirut (Lebanon) at happy occasions such as engagements, graduations etc. The secret is to cook them briefly at a high temperature to have a chewy undercooked center and a nice golden exterior.
Ingredients
- 1 egg, separated.
- 1 tsp orange blossom
- 1/2 cup sugar
- 1 cup almond powder
- 3 tbsp flour (I used oat)
- Pinch of salt
- 3/4 cup pine nuts
- a few drops of almond essence (optional)
- Icing sugar to dust, optional
Method
- 1)
Preheat oven to 180C.
- 2)
Whisk sugar with egg white, orange blossom and the almond essence.
- 3)
Add both flours and combine using a rubber spatula.
- 4)
Make small balls (approximately 1 tbsp) and shape them into crescents.
- 5)
Place them on a lined baking tray.
- 6)
Whisk the reserved egg yolk with a pinch if salt.
- 7)
Paint the cookies with the egg yolk before dipping them carefully into the pine nuts.
- 8)
Bake in a preheated oven for 12min or until lightly golden. Don’t over bake.
- 9)
Cool a bit on the tray before transferring to a serving plate.
- 10)
You can dust with icing sugar if desired.