Beat the butter with the raw sugar and a pinch of salt with the whisk of a hand mixer until creamy. Then stir in the wheat flour, cornmeal, well drained pineapple cut into small cubes, pine nuts and egg with a wooden spoon.
Place the dough in heaps generously spaced on a baking sheet covered with parchment paper and bake at 180 °C for 10 minutes. The quantity makes 24 cookies.
Cool the cookies and bring to the table garnished to taste.
Serve with a dessert wine with aromas of ripe fruit Erbaluce di Caluso Passito Albana di Pomagna Passito : O title : Biscotti rustici all’ananas e pinoli : > Crispy biscuits with pineapple and pine nuts
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