A classic Italian cookie……often served during Christmas in our family. This simple and easy cookie is often mistaken for a complicated one! But these toasty pine nut cookies are pretty easy to make! The sweet almond paste serves the perfect bite after your Christmas dinner!
To make them, start by breaking up the almond paste using a stand mixer with the paddle attachment. 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.
- 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.
