Pine Nut and Honey Frangipane Cookies

Based on a Spanish speciality, these cookies are topped with pine nuts and drizzled with honey before baking.


For the dough:

  • 50gr moist white sugar
  • 80gr soft butter
  • 100gr flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 egg yolk

For the frangipane:

  • 100gr amandelspijs
  • 1 egg white
  • 25gr soft butter
  • 10gr flour


  • approx 3 tbs pine nuts
  • approx 1.5 tbs honey

Makes 10


Combine all ingredients for the dough briefly until a dough forms. Rest in the fridge for an hour.

Meanwhile, make the frangipane by beating together the butter and amandelspijs. Add the egg, mix well and then mix in the flour.

Roll out the cough and cut 10 discs of 6cm from the dough. You can re-shape leftovers. Place each disc in a pastry ring of 6cm.
Place two teaspoons of frangipane on each dough, spreading it out but not reaching the sides of the dough.
Place a teaspoon of pine nuts on each disc, pushing them a little in the frangipane. Drizzle half a teaspoon of honey over the nuts.

Bake for 20 minutes on 180°C.