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1
Skin pineapple, remove eyes and seeds. Cut pineapple into chunks and process them into pulp.
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2
Strain processed pineapple pulp - keep the pineapple juice - and put the pulp into a small saucepan.
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3
Add cinnamon, cloves, and anise into the saucepan. Stir frequently. Add sugar. Over medium heat, heat the pulp until it reduces into a jam. Keep adding the pineapple juice bit by bit. This should take about 30 minutes.
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4
After the pulp has been reduced, Add juice from half a lemon into the jam. You can also add honey to darken the jam.
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5
Put the jam into a jar or airtight container. It should keep for about a week.
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6
When ready to use, roll bits of the jam into 8g pineapple balls.
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7
Using a mixer, blend the butter and condensed milk well.
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8
Add the egg yolk, and mix it in.
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9
Bit by bit, mix in the flour until dough becomes malleable but not sticky.
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10
Separate out the dough into 10 - 12g chunks.
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11
Roll them into a ball, and flatten them. Put an 8g pineapple ball into the center of the dough and roll up the sides. Now roll them so it becomes a ball.
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12
Brush the pineapple cookies with egg wash, and bake them for 25 minutes at 330 degrees farenheit.
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13
Leave to cool. Once it's cooled, it can be kept for a few days but best eaten fresh. Enjoy!
