Pignoli Cookies

Pine nuts, or pignoli, add a nice crunch to these meringuelike cookies. The almond paste gives them a sweet, but not too sweet, flavor.

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1 users rated this recipe an average rating of 5.0
Yields:
about 24 cookies
Prep:
25 mins
Bake:
15 mins 350°F per batch
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Pignoli Cookies

Ingredients
1
8 ounce can almond paste (made without syrup or liquid glucose)
1
cup sugar
2
egg whites, lightly beaten
1/4
cup pine nuts (pignoli)

Directions

  1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil; set aside.
  2. Break almond paste into small pieces and place in a food processor.* Cover and process until nearly smooth. With food processor running, gradually add sugar through feed tube, processing until combined. Add egg whites; cover and process until combined.
  3. Drop dough by slightly rounded teaspoons onto prepared cookie sheet. Press a few pine nuts onto each cookie. Bake about 15 minutes or until edges are firm and tops are lightly browned.
  4. Cool on cookie sheet for 3 to 4 minutes. Transfer cookies to a wire rack; let cool. (If the cookies stick to the parchment paper or foil, use a spatula dipped in hot water to remove the cookies.)

From the Test Kitchen

*Tip:

To make the cookie dough using an electric mixer, break the almond paste into small pieces and place in a large bowl. Add egg whites. Beat with an electric mixer on low speed until smooth. Gradually add the sugar, beating until combined. Continue as directed.

To Store:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, chill for up to 3 days, or freeze for up to 3 months.

Nutrition Facts

(Pignoli Cookies)
    Per serving:
  • 86 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 5 mg sodium,
  • 13 g carb.,
  • 0 g fiber,
  • 12 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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