Italian Pignoli Cookie – a delicious recipe with nuts, granulated sugar, confectioners sugar, salt, all-purpose, almond paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 300 degrees. Line 2 cookie sheets with silpat liners or parchment. Place pine nuts ""pignoli"" in a shallow dish.", "Combine granulated sugar, confectioners' sugar, flour and salt in a medium bowl and lightly toss.", "Place almond paste in a mixing bowl of an electric mixer and mix to break up. Add beaten egg whites and mix on low speed until smooth. Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.", "Using a teaspoon or a scooper, scoop up a rounded spoon of dough and push dough side into the pine nuts so that they stick to dough. Ease dough out of scoop so that pine nuts are facing up on baking sheet. Place 2? apart and re-apply any loose nuts.", "Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners' sugar."]
622
kcal
Calories
33
g
Fat
69
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces Pignoli (pine nuts), 1/2 cup granulated sugar, 1/2 cup confectioners sugar, 1 dash salt, and more.
Yes, Italian Pignoli Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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