Italian Pignoli Cookies
Takes 30 minutes | Serves 24 |
Classic Italian pine nut cookies, known for their soft and chewy texture. Made with almond paste, sugar, and egg whites, this recipe is less sweet and can be made in 30 minutes or less, yielding 24 delicious cookies.
Ingredients
- 200 g Almond paste
- 120 g Granulated sugar
- 0.125 tsp Almond extract
- 2 large Egg whites
- 65 g All purpose flour or 1:1 GF flour
- 227 g Pine nuts
- some optional Powdered sugar
Steps
- Preheat oven to 325 F/160 C. Slice almond paste into chunks and blend with sugar and almond extract until like wet sand.
- Whisk egg whites until frothy. Add to food processor with flour until a smooth dough forms. Let rest.
- Roll tablespoon-sized dough scoops in pine nuts and place on parchment-lined baking sheet. Bake for 20 minutes on center rack for soft cookies.
- Cool for 10 minutes, then transfer to wire rack. Optionally sprinkle with powdered sugar.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Preparing the Dough
Forming and Baking Cookies
Storage
Nutritional Information
0 calories per serving