Pine nut wafers

Pine nut wafers

By
From
Arabesque
Makes
12
Photographer
William Meppem

Surely nothing could be simpler than these cheesy little wafers. They keep for 2–3 days in an airtight container and are delicious served with pre-dinner drinks – a good chilled amontillado sherry would be ideal – or as an accompaniment to a preserved lemon guacamole with smoked eel.

Ingredients

Quantity Ingredient
100g pine nuts, roughly chopped
100g parmesan cheese, grated
1 teaspoon fennel seeds, roasted and lightly crushed

Method

  1. In a mixing bowl, combine the ingredients well.
  2. Line a baking tray with baking paper and sprinkle the mixture into circles, about 7 cm in diameter and ½ cm thick – use an egg ring or pastry cutter as a mould if you have one.
  3. Bake them in a preheated 180°C oven for 8–10 minutes.
  4. Remove them from the oven and allow them to cool on the baking tray, then using a metal spatula, carefully remove them to a cake rack until they are completely cold.
  5. Store them in an airtight container.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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