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Pignoli Cookies

By sexymommalucas on July 02, 2008

Photo by Chef*Lee

1 Reviews

Prep Time: 0 mins
Total Time: 12 mins
Serves: 4-6, Yield: 12.0 dozen

Photo by Chef*Lee

About This Recipe

"Excerpted from Cookies Year-Round by Rosemary Black. "These pretty cookies taste like almond macaroons with a generous coating of pignoli, or pine nuts. They’re incredibly simple to bake and disappear quickly. For a light, pretty dessert in the summer, serve these with a bowl of fresh berries.""

Ingredients

1 (8 ounce) cans almond paste
1/2 cup sugar
1 egg white
1 pinch salt
1/3 cup pine nuts ( pignoli)

Directions

Preheat the oven to 350°F Line to baking sheets with parchment paper.
Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don’t overbake these -- you want them to be chewy on the inside and they’ll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (69 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 451.9
Calories from Fat 219: 48%

Amount Per Serving: %
Total Fat 24.3g: 37%
Saturated Fat 2.1g: 10%
Cholesterol 0.0mg: 0%
Sugars 47.2 g
Sodium 58.0mg: 2%
Total Carbohydrate 55.2g: 18%
Dietary Fiber 3.3g: 13%
Sugars 47.2 g: 188%
Protein 7.8g: 15%

Reviews

"These are so fun and easy to make and a sweet treat!!! They are delicate and lightly crisp on the outside and yummy gooey marzipan on the inside! I really enjoyed these cookies, thanks for the recipe!!"

By Chef*Lee on July 02, 2008 | 664481