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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pignoli Cookies

Yield: about 24 cookies
Prep 25 mins Bake 350°F 15 mins  per batch
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)
  • cal. (kcal) 86,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 13,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 12,
  • pro. (g) 2,
  • sodium (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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