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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
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
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Make your houseplants do double duty.