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Italian Pignoli Nut Cookies
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Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Award-winning Italian almond cookies rolled in pine nuts.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
  • 1 egg
  • 2 cups pine nuts (8 oz)
  • 1 tablespoon powdered sugar
Instructions:
  • Preheat oven to 350°F. Prepare a cookie sheet lined with parchment paper. In a large bowl, use an electric mixer on low speed to combine cookie mix, granulated sugar, butter, almond paste, and egg until a soft dough forms.
  • Take 1 tablespoon of dough and roll it into a ball, then coat it with pine nuts by pressing gently. Space the balls 2 inches apart on cookie sheets.
  • Bake until edges are lightly golden brown, about 13 to 17 minutes. Allow to cool for 5 minutes, then transfer from baking sheets to cooling racks. Cool completely, for about 15 minutes. Sprinkle with powdered sugar before serving.

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