Dark little cookies play with the same idea. I think they're the soul of dark, deep chocolaty flavors and are made to nibble with espresso, creamy Panna Cotta, or vanilla ice cream. Toasted almonds are a good substitute if pine nuts are too expensive.
2. In a food processor fitted with the steel blade, puree 2/3 of the pine nuts with the sugar and flour. Add the salt, egg yolks, liquor, melted chocolate, cocoa, and vanilla and process until combined. Dough will be very soft. Turn into a bowl and stir in the remaining pine nuts.
3. Drop by 1/2 teaspoonfuls onto 3 sheets of parchment cut to fit your cookie sheet. Space cookies 1/2 inch apart. Set a parchment sheet on cookie sheet. Bake 12 minutes. Cookies will be soft when pressed. Remove from oven. Repeat two more times with remaining dough on sheets of parchment. Cool cookies completely on the parchment paper set on a rack. Store in airtight container.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.