Pignoli Cookies
Delightful Italian-inspired cookies with almond paste and toasted pine nuts, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup almond paste High quality for best flavor
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup pine nuts
For Dusting (Optional)
- Powdered sugar for dusting before serving
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond paste and granulated sugar, breaking up the almond paste until it blends well.
- Add the egg whites, vanilla extract, and almond extract to the mixture and stir until a smooth, sticky dough forms.
- Roll small amounts of dough into balls (about 1 inch in diameter) and coat them generously with pine nuts.
- Place the coated balls on the prepared baking sheet, spaced about 2 inches apart.
Baking
- Bake in the preheated oven for about 15 minutes, until the edges turn a light golden color and the centers remain slightly chewy.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar if desired.
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Notes
Store cookies in an airtight container for up to a week at room temperature. For longer storage, freeze them for up to three months.