For our fanciful pinecones, oval almond cakes are crafted with cookie cutters, covered with chocolate frosting, and topped with "scales," each one a carefully arranged almond slice.

Martha Stewart Living, December 2003


Recipe Summary

Makes eight 3 1/2-inch cakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 10-inch round cake pan, line bottom with parchment paper, and set aside. Spread whole almonds in a single layer on a rimmed baking sheet; toast in oven, tossing occasionally, until light golden and fragrant, 7 to 10 minutes. Let cool.

  • Place the toasted almonds and 3/4 cup sugar in a food processor, and pulse until the mixture is finely ground. Transfer to a bowl, and stir in flour; set aside. Melt butter in a small saucepan; remove from heat, and stir in rum and vanilla. Let cool slightly.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually beat in the remaining 3/4 cup sugar, beating to stiff glossy peaks.

  • Fold the flour mixture into the egg-white mixture in three batches, alternating with the butter mixture, beginning and ending with flour mixture. Pour into prepared pan, smooth the top, and bake until cake is golden brown and firm to the touch, about 40 minutes. Let cake cool in pan 20 minutes on wire rack. Turn out cake onto wire rack, and let cool, top-side up.

  • Using a 3-inch oval cookie cutter, cut eight ovals from cake. Discard scraps. Trim each to resemble a pinecone with a rounded base and a pointed tip. Leaving bottom unfrosted, spread about 1/3 cup frosting on each pinecone; smooth and round to create a three-dimensional shape.

  • Start at the base of one cake, arrange sliced almonds in a spiral, overlapping slightly. Continue arranging almonds in closely set rows to cover the entire surface. Transfer finished cake to a baking sheet in the refrigerator to set while repeating process with remaining cakes. Just before serving, dust the cakes with confectioners' sugar and garnish with chocolate shavings, if desired.


Reviews (6)

64 Ratings
  • 5 star values: 15
  • 4 star values: 25
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
Truely this is yummy. My family members loved it very much, So I make it again and again.
Rating: Unrated
These make a spectacular presentation on a dessert plate. I used the Williams-Sonoma Easter Egg cake pan to make the individual cakes, then used the remaining batter for an 8-inch cake. There was way too much frosting in the recipe, and it definitely did not require 6 cups of sliced almonds. I used less than a 10-oz bag and still have a lot left over.
Rating: Unrated
i actually melted white chocolate..dyed it green then covered pretzel sticks for pine needles. and added some cranbarries as well and put it together as christmas presents
Rating: Unrated
I made these for our Christmas eve celebration. I loved the chocolate "pine needles". As an added touch, I sprinkled with powdered sugar for a snowy effect. They were a big hit.
Rating: Unrated
use store bought cheese ball and reshape and arrange almonds for pine cone effect.
Rating: Unrated
I used this technique of slivered almonds for any store bought cheese ball. I just reshape and stab with the slivered almonds. It always gets a great reaction. If anyone asks if I made it, I always smile and say "Yes, I did!"