Chocolate pine nut cookies

Jan hagel

• 100 GRAM SELF RAISING FLOUR
• 100 GRAM SUGAR
• 1 EGG
• 1 EGG YOLK
• 1 TBSP CACAO
• 50 GRAM PINE NUTS
• GRATED RIND FROM 1 LEMON

• 125 GRAM SELF RAISING FLOUR
• 70 GRAM BROWN SUGAR
• 75 GRAM BUTTER, cold in cubes
• 1 TSP VANILLA SUGAR
• 1/2 TSP ANISEED
• 1/2 TSP CINNAMON POWDER
• 1 EGG
• 50 GRAM SUGAR CUBES, crushed
• 50 GRAM ALMONDS, sliced

Whisk the egg, yolk and sugar for 5 minutes; stir in the other ingredients. Form this into a long strip and bake this 15 minutes at 190 degrees Celsius. Allow to cool down for 15 minutes, then cut the strip in slices. Put the slices on a baking tray and bake them 8 minutes at 190 degrees Celsius, turn them around and bake them again for 8 minutes.

Knead the butter, brown sugar and flour, egg, cinnamon, vanilla, aniseed and a pinch of salt together. Roll this dough out to a rectangle and put it on a greased baking tray. Distribute the crushed sugar cubes and almonds on top. Bake 25 minutes at 160 degrees Celsius.Cut in small rectangles while the cook is still warm.

These are cookies from Utrecht. On the 23rd of January 1579, the Union of Utrecht was formed between the provinces Utrecht, Holland and Zeeland. This was the first step towards the Netherlands' independence from Spain. Click on culinary calendar for more links between history and cooking.