Pignoli Cookies
Chewy almond-flavored cookies coated with pine nuts.
Servings 24 cookies
Ingredients
- 2 Cups Almond paste (450g)
- 1/2 Cup (+2 tablespoons) Granulated sugar (120g)
- 1/3 Cup Powdered sugar (30g)
- 1 teaspoons Cinnamon
- 2 Large Egg whites, at room temperature
- 1 Tablespoon Vanilla extract
- 1 teaspoon Almond extract
- 2 teaspoons Honey
- 2 Cups Pine nuts
Instructions
- Cut the almond paste into small, 1/2 inch pieces, and place in a food processor along with the sugar, powdered sugar, and cinnamon. Pulse into a fine mixture.
- Add the egg whites, vanilla and almond extracts, and honey and process until a sticky smooth dough is formed.
- Scoop one tablespoon (about 20g), roll it between your hands, and then roll the dough in the pine nuts to coat.
- Line the cookie balls over a cookie sheet lined with parchment paper and allow them to sit at room temperature for 8 hours, or overnight.
- Bake at 350F (180C) for 18-20 minutes, until the cookies have puffed and are golden brown.
Notes
- Store the cookies at room temperature in an airtight container for up to five days.
- To freeze, line the cookies in a freeze bag and freeze for up to eight weeks.
- If the dough is too sticky to roll, wet your hands and shake any access water.
- This recipe can also be made using a stand mixer or an electric mixer.