Thanks.
I worked as a pastry man for eight years and I must have approximately a dozen of those cookies.
Haven't worked in a bakery in about 25 years, though.
Without changing the receipe you gave I would make the following changes:
Lay out the pine nuts on a flat dish or a tray and spoon drop them on the nuts.
To be able to spoon drop the mixture tells me the mixture is too soft. So delete the honey. Actually in all the receipes I have, very little honey was used. Honey is usually added to hasten the browing process. Instead of honey we used a cookie softner called Nulomoline.
Bake them at between 400-425. I'm guessing here in your original recipe the cookies come out too flat and too dry, similar to amaretti. The low temperature allow the mixture to spread out more than usual before it takes a crusty shape.
But, if it works for you, please don't change a thing. :)
Thanks for the reply - so many months later!!
My question is, though, if you don't spoon drop the mixture - how do you get them on the tray? The cookies usually come out quite soft, by the way, not TOO crunchy. All that paste makes them soft.