Description
Delightful and easy Italian Pignoli cookies made with almond paste and pine nuts, perfect for any occasion.
Ingredients
Scale
- 7 ounces almond paste
- ½ cup granulated sugar
- 1 large egg white
- 1 cup pine nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the almond paste by breaking it into small chunks.
- Mix the almond paste and sugar in a food processor until fine crumbs form.
- Add the egg white and process until the mixture is smooth and sticky.
- Roll 1 tablespoon of dough into a ball and coat it with pine nuts.
- Arrange the balls on the baking sheet, leaving 2 inches between each.
- Bake for 15 to 18 minutes until the pine nuts are golden brown.
- Cool on the pan for 5-10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg