Spanish Pine Nut Balls

From our book "Süß&Gesund Weihnachten"

It’s been Christmas for us all year round. I baked gingerbread, kneaded marzipan and tested spiced cookies for half of winter, all of spring and part of summer. Thomas photographed vanilla cookies in April and mini-stollen in May. Everything for our new book “Süß & Gesund Weihnachten”, which has been in bookstores for a few weeks now and is already getting a lot of  stains in some of your kitchens. Every day I come across photos that readers have made of the recipes – which makes me really happy.

Making a book is a lot of fun, but to paraphrase Karl Valentin: books are beautiful, but they are a lot of work too. That’s why it’s really satisfying to see, that it was worth the long hours of work and the one or two sleepless nights.

Yesterday a friend asked me whether I would still bake Christmas cookies this year or whether I would be fed up with them after my baking marathon for the book. My answer was very clear: OF COURSE I WILL BAKE CHRISTMAS COOKIES! I can never get too much from baking and cooking. And a pre-Christmas season without any homemade sweets is kind of sad, don’t you think? Of course, this year I’ll only make recipes from the new book, that’s for sure. And today I have one of them as a (German) recipe video for you …

And now my question for you: do you like to bake Christmas cookies? What’s your favorite kind? I’m looking forward to your comment below!

 

SPANISH PINE NUT BALLS

Servings 40 pieces
Prep Time 45 mins
Print Recipe

Ingredients

  • 40 g pine nuts
  • 200 g ground almonds
  • 1/4 tsp salt
  • 60 g white almond butter unsweetened
  • 60 ml maple syrup grade A
  • 1/6 tsp bitter almond oil

Instructions

  • Preheat the oven to 180°C.
  • Roast the pine nuts in a pan until they are lightly browned.
  • In a bowl, mix the ground almonds with salt, almond butter, maple syrup and bitter almond oil first with a spoon, then with your hands. Add the pine nuts and knead in.
  • Line a baking sheet with baking paper. Take the teaspoon-sized portions of the dough and shape them into balls with slightly moistened hands (you need a bit of sensitivity here, as the pine nuts come off the dough easily - just be patient and push the kernels back in).
  • Place the balls on the baking paper and bake for about 5 minutes. Switch the oven to fan-assisted and top heat and bake for another 2 minutes with the baking sheet on the top shelf, so that the balls are also lightly browned from above.
Wellcuisine Stefanie Reeb

PS: If you don’t know our new book yet, just leaf through it …

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