Pignoli Cookies
A classic Italian favorite, these almond cookies are rolled generously in toasted pine nuts and dusted with confectioners’ sugar. They’re lightly crisp on the outside and irresistibly soft and chewy on the inside, Enjoy!
Servings: 20 cookies
Ingredients
- 1 (8 oz.) pkg. almond paste
- 3/4 c. granulated sugar
- 3 lg. egg whites divided
- 1/2 c. all-purpose flour
- 2 c. pine nuts for rolling
- Confectioners’ sugar for sprinkling
Instructions
- Preheat the oven to 325 degrees. Line two rimmed baking sheets with parchment paper; set aside.
- In a small bowl, whisk together the two egg whites until they are frothy; set aside.
- In a food processor, combine almond paste and granulated sugar process until it looks like sand. Add the two frothy egg whites and flour, pulse until well blended and a sticky dough forms. Roll the dough into 1-inch balls.
- In a small bowl, whisk together the remaining egg white until frothy. Dip the dough balls into the egg white then roll in pine nuts. Place them on the prepared baking sheets (10-12 per sheet) and lightly press down.
- Bake for 18-20 minutes or until the bottom of the cookies are golden. Let the cookies cool completely then dust with confectioners’ sugar.
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