Description
Delightful Italian cookies made with almond paste and pine nuts, perfect for any occasion.
Ingredients
Scale
- 8 oz almond paste
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/2 cup lightly toasted pine nuts
- 1/2 tsp almond extract
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond paste and granulated sugar, breaking up large pieces.
- Add egg whites and almond extract; mix until smooth for about 2-3 minutes.
- Let the dough rest for 15 minutes.
- Form small balls with a cookie scoop and roll in pine nuts to coat.
- Place cookies on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 15-20 minutes or until edges are golden and tops crack slightly.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
Store Pignoli cookies in an airtight container at room temperature for up to a week. Freeze dough for up to a month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg