Pignoli Almond Pine Nuts Cookies
Delightful Italian cookies made with almond paste and pine nuts, offering a unique flavor and texture perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup almond paste Ensure it's softened.
- 1 cup powdered sugar
- ¼ cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
- 1 large egg white At room temperature.
- ½ cup pine nuts Coat the cookie balls.
- 1 teaspoon almond extract Can substitute with vanilla extract.
Instructions
Preparation
- Ensure all ingredients are at room temperature.
- In a mixing bowl, combine almond paste, powdered sugar, and flour, crumbling together until mixed.
- Add in the egg white and almond extract, blending until a cohesive dough forms.
- Roll tablespoon-sized amounts of dough into small balls.
- Roll each ball in the pine nuts to coat.
- Place dough balls on a lined baking sheet, spaced apart.
- Gently flatten each ball slightly with your fingers.
Baking
- Preheat oven to 350°F (175°C). Bake for 15-20 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Serve as is, or alongside coffee or tea.
Notes
Cookies freeze well for up to three months; use parchment paper between layers. Avoid overmixing and ensure accurate measurements for best results.