Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pignoli Cookies
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 149
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 149
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.)
- Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets.
