Description
These Pignoli Cookies blend almond paste with toasted pine nuts for a sweet, chewy treat. Easy to make and great for any occasion!
Ingredients
- Almond Paste (7 ounces)
- Granulated Sugar (1/2 cup)
- Egg White (1 large)
- Pine Nuts (1 cup)
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- Mix almond paste and granulated sugar in a mixer until fine crumbs form.
- Add egg white to the mixture and mix until a smooth, sticky dough forms.
- Scoop dough into balls and coat them with pine nuts.
- Place dough balls on the baking sheet spaced 2 inches apart.
- Bake for 15-18 minutes until golden brown.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Notes
Store in an airtight container for up to one week at room temperature.
For longer storage, refrigerate for two weeks or freeze for three months.
Lightly toasting the pine nuts enhances their flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg