Italian Pignoli Cookies

Italian Pignoli Cookies

Traditional, Italian almond cookies rolled in mild pine nuts.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 4 egg white
  • 1.5 cup sugar
  • 1.5 cup almond paste
  • 1.5 cup pine nuts
  • Step 1

    In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.

    Step 2

    Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.

    Step 3

    Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

    Step 1

    Bake, then cool for 1 minute before removing from pans to wire racks.

    Step 2

    9x13 sheets

    Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.

    Step 3

    Small bowl

    Shape dough into 1-in. balls. Roll in egg whites, then in pine nuts. Place 2 in. apart on baking sheets and flatten slightly.

    Step 4

    Small bowl

    Beat in 2 egg whites, then gradually add confectioners' sugar; mix well.

  • 4 egg white
  • 1 cup sugar
  • Step 5

    Small bowl

    In a bowl, beat the ingredients until crumbly.

  • 1.5 cup almond paste
  • 0.5 cup sugar
  • Step 6

    Shallow bowl

    In a bowl, whisk remaining 2 egg whites.

    Step 7

    Shallow bowl

    Place pine nuts in a bowl.

  • 1.5 cup pine nuts
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