Form 3 cookies by spooning 1 tablespoonful batter for each onto prepared baking sheet, spacing 4 inches apart. Using knife, spread each to 4-inch round. Sprinkle each round with 1 teaspoon untoasted pine nuts. Bake cookies until golden around edges, about 10 minutes. Working quickly, run thin metal spatula around edges of cookies to loosen.
Transfer cookies to rack.
Repeat with remaining batter and untoasted nuts, spraying baking sheet with vegetable oil spray between batches. Place nuts on a foil covered pan. Cook one minute. At dinner, grab a handful and give them one hard crunch, then pick out the meats and sprinkle on everything. Roast in a 300 degree oven for 35 -45 minutes, unless you are enzyme conscientious, then roast longer at a lower temperature.