Nigel Slater’s recipes for pine kernel and lemon cookies

Eaten an hour or so after baking and these are soft, crumbly and cookie-like; a few hours later and they become crisp and biscuity – the sort of thing to serve with coffee or a glass of sweet golden wine. (Dunking is a thoroughly good thing here.) The lemon zest and toasted pine-kernels lend an Italian note. They will keep for a fortnight in a biscuit tin. Makes 15-20 biscuits


pine kernels 100
marzipan 250g
caster sugar 200g
lemon 1, small
plain flour 35g
egg whites 70ml



Lightly toast the pine kernels in a shallow pan until pale gold in colour, then set aside. Break the marzipan into large pieces and put them in the bowl of a food processor, then process briefly to large crumbs.

 Takes the biscuit: pine kernel and lemon cookies. Photograph: Jonathan Lovekin/The Observer