Description
A simple recipe for classic Italian almond paste cookies topped with pine nuts.
Ingredients
Scale
- 1 cup almond paste
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup pine nuts
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, combine the almond paste and granulated sugar. Mix until well combined.
- Beat in the egg whites, almond extract, and salt until you have a smooth dough.
- Place the pine nuts in a shallow dish.
- Scoop rounded tablespoons of the dough and roll them into balls.
- Roll each dough ball in the pine nuts until coated on all sides.
- Place the coated balls on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 15 to 18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Dust lightly with powdered sugar before serving.
Notes
- You can toast the pine nuts lightly before using them for a deeper flavor.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pignoli cookies, Italian cookies, almond cookies, pine nut cookies, nostalgic dessert