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50 g (2 oz) pine nuts
225 g (8 oz) plain flour
50 g (2 oz) raisins
50 g (2 oz) caster sugar
1 ½ tsp baking powder
1/2 tsp vanilla essence
5 tbsp Filippo Berio Extra Virgin Olive Oil
5 tbsp sweet dessert wine
Preheat oven to 180C, 350F or gas mark 4. Oil a large baking sheet lightly.
Grind pine nuts roughly in a food processor and place in a bowl with flour, raisins, sugar and baking powder. Mix. Combine vanilla with oil and wine then pour into dry ingredients and mix to a firm dough. Divide mix into 20 balls and place on baking sheet, a little apart. Bake for 30 to 35 minutes, until golden. Cool on baking sheet.
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