Italian Pignoli Cookie Recipe
Today, we're diving into the world of Italian cuisine with a mouthwatering recipe for Pignoli Cookies.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
Ingredients
- 2 cups almond paste1
- 1/4 cups granulated sugar
- 2 egg whites
- 1/2 teaspoon almond extract
- 1 cup pine nuts
- Confectioners' sugar for dusting
Instructions
- Preheat Your Oven: Begin by preheating your oven to 325°F (160°C). Line your baking sheets with parchment paper.
- Prepare the Almond Paste: In a mixing bowl, break the almond paste into small pieces. Add the granulated sugar and mix until the mixture becomes crumbly.
- Whip the Egg Whites: In a separate bowl, beat the egg whites until they form soft peaks. This will take a few minutes.
- Combine and Flavor: Gently fold the whipped egg whites into the almond paste mixture. Add the almond extract and continue to fold until you have a smooth, sticky dough.
- Shape the Cookies: Using your hands, roll small portions of the dough into 1-inch balls. Roll each ball in the pine nuts, ensuring they stick to the dough.
- Bake: Place the pine nut-covered balls on the prepared baking sheets. Bake for about 15-18 minutes, or until the cookies are lightly golden.
- Cool and Dust: Allow the cookies to cool on a wire rack. Once cooled, dust them with confectioners' sugar for that perfect finishing touch.