Recipe courtesy of Allison Robicelli
Pignoli Cookies
- Level: Easy
- Yield: 3 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 98
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 27
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
Ingredients
Two 8-ounce cans almond paste
1 1/3 cups confectioners' sugar
1/2 teaspoon kosher salt
3 large egg whites
1 1/2 cups pignoli (pine nuts)
Directions
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
- Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.