Recipe: Pignoli Cookies (Pine Nut Cookies)
Summary: Crunchy, chewy, sweet and nutty, these Pine Nut Cookies are an almond-lover’s dream, and a great companion on a Christmas cookie plate.
[1]Ingredients
- 1/4 cup pine nuts
- 1/2 pound almond paste (NOT marzipan or almond cake filling)
- 2/3 cup granulated sugar
- 2 egg whites
Instructions
- Toast pine nuts briefly to bring out flavor. You can do this easily in a dry small skillet, stirring frequently over low heat.
- Break up almond paste in a food processor until granular. Gradually add sugar while processing.
- In another bowl, beat egg whites until stiff peaks form. Fold egg whites gently into almond/sugar mixture.
- Chill dough to make it easier to handle.
- While dough is chilling, prepare a no-sided cookie sheet by lining it with quick-release foil. If you don’t have that, you may use regular foil or parchment paper, lightly misted with nonstick spray.
- Drop dough by teaspoonfuls onto prepared cookie sheet. Press pine nuts into tops of cookies.
- Bake at 325 degrees 12-15 minutes, until lightly browned. Cool 10 minutes before removing from foil and placing on a rack to cool completely. They will keep several days in an air-tight container. That’s if you can stay away from them.
- Makes 30 cookies.
Quick notes
Be sure to use almond paste, not marzipan or almond filling.
Use all the pine nuts, distributed among all 30 cookies.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 30
Culinary tradition: Italian
My rating
[2]