- 3/4 cup pine nuts
- 1/2 pound bittersweet chocolate, finely chopped
- 1/2 stick unsalted butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 large eggs
- 3/4 cup superfine sugar
- Preheat the oven to 325° and line 2 baking sheets with parchment paper. In a large skillet, toast the pine nuts over moderate heat, tossing occasionally, until they are golden, 5 to 7 minutes. Transfer the pine nuts to paper towels to drain and cool completely.
- Meanwhile, in a large heatproof bowl set over a medium saucepan of simmering water, melt the chopped chocolate with the butter, stirring occasionally, until smooth, 5 minutes; let cool completely.
- In a small bowl, mix the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the eggs with the sugar at medium-high speed until thick and pale, about 3 minutes. Using a rubber spatula, fold in the melted chocolate, then fold in the dry ingredients. Stir in the pine nuts.
- Bake the cookies in 2 batches: Scoop 1-tablespoon mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 12 minutes, until the cookies are dry around the edges and cracked on top; shift the sheets halfway through baking. Repeat with the remaining cookie dough. Transfer the cookies to a rack to cool completely before serving.
The cookies can be stored in an airtight container for up to 3 days.