Italian Pignoli Cookies
These cookies are full of nutty almond flavor and topped with buttery pine nuts for a crisp, chewy bite. They're perfect for holidays or whenever you need a simple gluten-free treat.
Servings: 25 Cookies
Ingredients
- 16 Ounces almond paste
- 1 ¼ Cups granulated sugar
- 8 Ounces pine nuts
- 3 egg whites large
- ½ Teaspoon salt
Instructions
- Preheat your oven to 350 degrees F.
- Prepare one or two baking sheets by lining them with parchment paper or silicone baking mats
- Pour the pine nuts into a small bowl or onto a small plate.
- Place the almond paste into a food processor with the salt and sugar. Process by pulsing until combined into a sandy texture.
- Once the mixture is nice and sandy, add in one egg white at a time, giving a few pulses between each egg white. After adding the final egg white, run the food processor until it creates a soft smooth dough.
- Using a cookie scoop or a tablespoon, scoop enough dough into the palm of your hand to create a 1-inch round ball. Roll the dough between your palms until it is a nice round shape. The dough may be a little sticky, so you can use a little oil on your hands if needed to help prevent sticking.
- Take the ball of dough and roll into some pine nuts, then place onto your prepared baking sheets, about 2 to 2 ½ inches apart.
- Bake the cookies in the preheated oven for approximately 15 minutes, or until they are slightly golden.
- Remove the cookies from the oven and let cool.
Notes
Use high-quality almond paste: It makes a big difference in flavor and texture.
Keep hands slightly oiled: This helps prevent the sticky dough from sticking as you roll.
Don’t overbake: They should be lightly golden but still soft in the center. If you bake them for longer they will come out chewy while if you bake them for less time they will be softer.
Cool completely: They firm up as they cool and are easier to handle.
Keep hands slightly oiled: This helps prevent the sticky dough from sticking as you roll.
Don’t overbake: They should be lightly golden but still soft in the center. If you bake them for longer they will come out chewy while if you bake them for less time they will be softer.
Cool completely: They firm up as they cool and are easier to handle.
Nutrition
Calories: 185kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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