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Pine nut-raisin icebox cookies are the sophisticated slice of the icebox family: toasted pine nuts and plump raisins folded into a buttery almond log, chilled, and sliced into jeweled rounds. Sweet, toasty, and just a little salty. They dress up any cookie plate.
Pro Tips
- Toast the pine nuts first and cool them completely. Warm nuts make the dough oily and the slices ragged.
- Salted toasted pine nuts play beautifully against the sweet raisins, so do not rinse the salt off.
- Fold the raisins and pine nuts in with a spatula at the end so the fruit stays whole and the slices stay clean.
- Chill the logs a full 2 hours, then slice a quarter inch thick for cookies with crisp edges and soft centers.
- Pistachios make an excellent stand-in for pine nuts if that is what you have on hand.
Frequently Asked Questions
Can I use other dried fruit in these cookies?
Yes. Chopped dried apricots or cranberries work in the same quantity, though the raisin version is the classic.
How do I keep the slices round?
Chill the dough until truly firm and slice with a sharp, thin knife rather than sawing. A cold log gives the cleanest cookies.
How long do these cookies keep?
Up to 5 days airtight at room temperature. The unbaked logs keep 3 days in the fridge or 2 months in the freezer.
Are these cookies paleo?
Yes. Almond flour, coconut oil, palm sugar, pine nuts, raisins, and egg yolks, with no grains or dairy.
Recipe Card
Ingredients
Method
- 1.
- Whisk flour, pine nuts, raisins, and salt together in a medium bowl.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together using an electric mixer on medium-high speed for about 30 seconds or until well combined.
- Beat in the egg yolks and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Fold in raisins and pine nuts with a spatula until evenly distributed.
- 3.
- Transfer the dough to a clean counter and divide it into two equal pieces.
- Roll each piece of dough into a six-inch-long log about two inches thick.
- Wrap the dough tightly in plastic wrap and refrigerate until firm, about two hours.
- 4.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two baking sheets with parchment paper.
- 5.
- Working with one log at a time, slice the dough into quarter-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about ¾ inch apart.
- Bake the cookies until edges begin to brown (12 to 15 minutes), switching and rotating baking sheets halfway through baking.
- 6.
- Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.
