Flavorful Snack For Weight Loss

Shortbread Cookies with Pine Nuts

and rosemary
Average: 5 (2 votes)
(2 votes)
Shortbread Cookies with Pine Nuts

Shortbread cookies with pine nuts - Mediterranean inspired treat!

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Health Score:
79 / 100
40 min.
ready in 2 h. 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The essential omega-3 fatty acids from pine nuts have been shown to lower blood lipid levels - making them ideal for anyone with high cholesterol. Anyone suffering from iron deficiency should also eat pine nuts more often: they contain a lot of the trace element, which is important for the transport of oxygen in the blood.

If you like, you can replace all or part of the spelt flour type 630 with whole wheat flour - this provides even more fiber, vitamins and minerals.

1 cookie contains
(Percentage of daily recommendation)
Calorie52 cal.(2 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage0.3 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.3 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium16 mg(0 %)
Calcium2 mg(0 %)
Magnesium4 mg(1 %)
Iron0.2 mg(1 %)
Iodine0 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.5 g
Uric acid8 mg
Cholesterol10 mg
Complete sugar1 g


3 Tbsps Pine nuts
1 tsp fresh rosemary (1 small handful)
½ organic lemon
9 Tbsps butter
4 ¼ Tbsps Powdered sugar from Raw cane sugar
1 egg
10 ½ ozs Spelt flour (Type 630)
How healthy are the main ingredients?
Spelt flourPine nutsrosemaryegg

Kitchen utensils

2 different Cookie cutters

Preparation steps


Roast pine nuts in a dry, hot pan over medium heat for 3 minutes. Let cool and chop coarsely.


Wash rosemary, shake dry, pluck off needles and chop finely. Rinse lemon half hot, rub dry and grate peel.


Mix butter, powdered sugar, lemon zest and egg until smooth, add flour and pine nuts and knead into a shortcrust pastry. Knead in rosemary, form dough into a ball and chill covered for at least 1 hour.


Roll out the dough between 2 layers of baking paper to a thickness of approx. 6 mm and cut out stars or crescents and place on a baking tray lined with baking paper. Bake in a preheated oven at 150 °C / 300˚ F (convection oven 130 °C; 250˚ F) for 12-15 minutes. Remove from the baking tray with the baking paper and enjoy when cool.