Pignoli Cookies

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

Pignoli Cookies
Prep Time:
25 mins
Bake Time:
15 mins
Total Time:
40 mins
Yield:
24 cookies

Ingredients

  • 1 8 ounce can almond paste (made without syrup or liquid glucose)

  • 1 cup sugar

  • 2 egg whites, lightly beaten

  • ¼ 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.)

*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 (per serving)

86 Calories
3g Fat
13g Carbs
2g Protein
Nutrition Facts
Calories 86
% Daily Value *
Total Fat 3g 4%
Sodium 5mg 0%
Total Carbohydrate 13g 5%
Total Sugars 12g
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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