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Author Notes: Biscotti may be the stars of Italian cookies but pignoli cookies are the talented understudies just waiting to be discovered. Pignoli cookies are mildly sweet yet have a full-bodied nutty flavor from almond paste that lingers pleasantly on your palate. The crispy exterior reveals a chewy interior that gently pulls away as you bite it. Once you taste a pignoli cookie, you may just think it's a star. —Food Blogga
Makes about 30 cookies
- 2 1/2 cups pine nuts
- 1 (7-ounce) tube of almond paste
- 3/4 cup sugar
- 2 egg whites
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powered sugar for garnish, optional
- Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.
- Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
- Cool on racks. Dust with powdered sugar before serving, if desired. Stored in an airtight container, cookies should last for 7-10 days.
- This recipe was entered in the contest for Your Best Italian Dessert
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