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Pignoli Cookies
Pignoli Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Deliciously chewy Italian cookies with pine nuts, almond paste, egg whites, and sugar for a golden finish.
Ingredients:
  • cooking spray
  • 12 ounces almond paste
  • 0.5 cup white sugar
  • 1 cup confectioners' sugar
  • 4 egg whites, divided
  • 1.5 cups pine nuts
  • all-purpose flour for rolling
Instructions:
  • Heat your oven to a toasty 325 degrees F (165 degrees C, gas mark 3). Cover 2 cookie sheets with foil and give them a quick spray of cooking oil.
  • Pulse almond paste and white sugar in a food processor until combined. Mix in confectioners' sugar and 2 egg whites until smooth.
  • In a small bowl, vigorously whisk the 2 remaining egg whites. Spread pine nuts on a shallow plate.
  • Roll dough into 1-inch balls using lightly floured hands. Dip the balls in egg whites, then coat with pine nuts by pressing lightly to adhere. Place the balls on cookie sheets and gently flatten into 1 1/2-inch rounds.
  • Bake in the preheated oven for 15 to 18 minutes until lightly browned. Allow to cool briefly on the cookie sheets before transferring to a wire rack to cool completely.

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