Pignoli Cookies
Delicious Italian cookies made with almond paste and coated with pine nuts, offering a unique flavor profile and a delightful chewy texture. Perfect for any occasion!
Ingredients
Main Ingredients
- 8 oz almond paste Ensure it's fresh for optimal flavor.
- 1 cup granulated sugar
- 2 large egg whites Room temperature for better aeration.
- 1 teaspoon almond extract
- ¼ cup pine nuts Consider lightly toasting for enhanced flavor.
- to taste powdered sugar for dusting Optional for presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, break up the almond paste into smaller pieces for easier mixing.
- Add the granulated sugar to the bowl and mix until well combined.
- Incorporate the egg whites, one at a time, and stir until the mixture becomes smooth and cohesive.
- Stir in the almond extract, ensuring it's evenly distributed throughout the dough.
- Allow the dough to rest for about 30 minutes to help it become firmer.
Baking
- Pour the pine nuts into a shallow dish.
- Using a small cookie scoop or your hands, form small balls with the dough and roll them into the pine nuts to coat.
- Place the coated balls on the prepared baking sheet, leaving about an inch between each cookie.
- Lightly flatten each ball with the palm of your hand.
- Bake in the preheated oven for about 15-18 minutes or until the cookies are lightly golden but still soft in the center.
- Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve pignoli cookies on a decorative plate with fresh berries or citrus for added color. Dust with powdered sugar for a festive look. Store in an airtight container at room temperature for up to a week or freeze for up to three months.