Italian Pine Nut Cookies
- Ready In:
- 1 cup almond paste or 1 cup marzipan
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon almond extract or 2 -3 drops bitter almond oil
- 2 -3 drops lemon extract
- 1⁄2 cup flour, preferably almond flour
- 1 large egg white
- 1 1⁄2 cups pine nuts
- Preheat the oven to 325 degrees.
- Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
- Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
- Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
- Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.
Join The Conversation
I honestly don’t think I ever reviewed a recipe and the only reason why I am is because I don’t think it’s right for viewers to spend money on the pine nuts and use this recipe. I actually bake quite a bit just never pine nut cookies. I followed the recipe to exactly as written, but used all purpose flour instead of the recommended almond flour. Not sure if that’s where it went wrong or not. They came out like hard rocks after cooled, I threw the whole batch away. I was so disappointed.