Pignoli Cookies
Author: Danielle Greco
Recipe type: Cookies
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 16
- 1 cup almond paste
- ½ cup almond flour
- ¼ cup granulated cane sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg white
- 2 cups pine nuts
- 1 tablespoon powdered sugar
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Using a stand mixer, break up the almond paste by mixing on low for a minute.
- Add the almond flour, sugar, salt, vanilla extract and almond extract.
- Add the egg white and combine on low speed.
- Refrigerate for about 30 minutes to firm up.
- Scoop about two tablespoons of the dough and form into small disks.
- Roll them in the pine nuts, coating top and bottom.
- Place the cookies on the sheet pan and bake for 22-24 minutes until light golden brown.
- Cool slightly and sprinkle with powdered sugar.
- Serve immediately or store in an air tight container.
Recipe by Fig & Thyme at https://www.figandthyme.com/pignoli-cookies/
3.5.3226