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Italian Pignoli Cookies

Italian Pignoli Cookies Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 8 oz almond paste
  • 1/2 cup granulated sugar
  • 2 large egg whites, at room temperature
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon almond extract (optional)
  • 1 1/4 cups pine nuts

Method
 

  1. Preheat oven to 325°F (160°C). Beat the almond paste, sugar, and salt until the mixture looks like coarse sand, about 2 minutes.
  2. Whisk the egg whites lightly, then add them and the almond extract to the bowl. Mix until a thick, sticky dough forms, about 1 minute.
  3. Scoop 1 tablespoon portions, roll into balls, and coat generously with pine nuts. Place on a parchment-lined sheet and let sit for 5 minutes.
  4. Bake for 15 to 18 minutes, until edges are pale golden and tops are crackly. Cool on the sheet for 5 minutes, then transfer to a rack.

Notes

If your kitchen is warm and the dough feels too sticky, pop the bowl in the fridge for 10 minutes before shaping. The pine nuts toast quickly, so keep an eye on the cookies during the last 2 minutes.