Pignoli Almond Pine Nuts
Delicious cookies made with almond paste and coated in pine nuts, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 4 hours 38 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large whole egg
- 2/3 cup pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break almond paste into smaller chunks and place into a large food processor. Add granulated sugar and pulse for approximately 2 minutes until a paste forms and sugar begins to dissolve.
- Add vanilla extract, salt, and the whole egg to the food processor. Pulse until the mixture forms a cohesive dough.
- Transfer dough onto plastic wrap and shape into a loose roll or ball. Cover and chill in the refrigerator for a minimum of 4 hours to firm up.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and pour pine nuts into a bowl.
- Scoop 1 tablespoon of dough and roll it lightly in pine nuts until partially coated. Arrange formed pieces on the baking sheet spaced approximately 2 inches apart.
- Bake for 16 to 18 minutes until edges turn light golden brown. Centers may remain soft and shiny, which is expected.
- Allow cookies to cool completely, then dust lightly with powdered sugar before serving.
Notes
- Ensure the almond paste is fresh for the best flavor.
- Chill the dough long enough for it to firm up, making it easier to shape.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg