Pignoli Cookies (Pine Nut)


Photo: Kat Green
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Ingredients

1 small (8 oz.) can almond paste, (broken into very pieces)
1/2 cup granulated sugar
1/2 cup confectioners’ sugar, sifted
1/4 cup all-purpose flour
1/4 teaspoon lemon extract
1 lg. egg
Pine Nuts
Egg white, lightly beaten

Preparation

1
Preheat oven to 325ºF. Line cookie sheets with parchment paper.
2
In large mixing bowl, beat the almond paste, granulated sugar, confectioners’ sugar, flour and lemon extract on low speed until smooth and well blended. Add the egg and mix for 2 to 3 minutes. The dough will be sticky. You may chill for about 30 minutes for easier handling.
3
Roll the dough into 1-inch balls. Place on parchment-lined cookie sheets, spacing them 2-inches apart. Using your fingers, press down gently to flatten slightly. Brush tops of cookies lightly with beaten egg white using a pastry brush. Discard any unused egg white. Gently press the pine nuts all over the tops of the cookies.
4
Bake for 15 to 20 minutes or until golden brown. Do not overbake. Let the cookies cool completely on the parchment paper. Store in an airtight container. Makes 24 cookies.

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About

These are my favorite cookies! It's no wonder I am Italian. Italians love almonds and these cookies are loaded with almond flavor. The Pignoli's (pine nuts) give them a nice crunch too. When my customers order their cookie trays, they always ask me to include extra Pignoli cookies. And of course, I am happy to oblige. I hope you enjoy them.

Yield:

24 cookies

Added:

Saturday, February 27, 2010 - 5:49pm

Creator:

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