Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Authentic Italian Pine Nut Cookies (Pignoli)


  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes + cooling time
  • Yield: 20 1x

Description

Slightly crispy exterior and chewy exterior; these are the qualities of good cookies. But with Authentic Italian Pine Nut Cookies, you are in for a treat. They have this mild taste, yet it lingers pleasantly on your palate. Be it a gift, dessert, or snack, pignoli would be a great option.


Scale

Ingredients

8 oz almond paste

3 tbsp granulated sugar

2/3 c. powdered confectioners sugar

3 eggs white (divided)

1/4 c. plain all-purpose flour

1/4 tsp salt

1 c. pine nuts


Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Line 2 cookie sheets with lightly greased parchment paper.
  2. Crumble up the almond paste and add it to the food processor along with the granulated sugar. Process until sandy and combined.
  3. Add 2 of the egg whites, powdered sugar, and salt. Process again until smooth.
  4. Transfer the dough into a bowl and place in the fridge for about 20 minutes.
  5. Whisk the remaining egg white in a separate bowl.
  6. Lightly flour your hands and start rolling small tablespoons of the dough into balls.
  7. Dip each ball into the egg white and roll in pine nuts. You can also put them directly on the prepared cookie sheets after dipping them into the egg white and just sprinkle them with nuts. Be sure to sit the balls at least 1 inch apart from each other.
  8. Bake for about 15 to 20 minutes or until light golden brown.
  9. Let cool on the cookie sheets for a couple of minutes and then transfer to a wire rack to cool completely.

Notes

  • You can substitute the all-purpose flour with gluten-free flour.
  • If you don’t have parchment paper, you can use foil or a silpat.
  • Take note that it could be challenging to roll the dough into balls, but you just need to get them into balls as much as you can.
%d bloggers like this: