Pignoli Cookies – a delicious recipe with almond paste, sugar, salt, egg whites larges, honey, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Pulse almond paste in a food processor until in small bits, then add sugar and salt and continue to pulse until finely ground, about 1 minute.
3
Beat together almond mixture, egg whites, and honey with an electric mixer at medium-high speed until smooth, about 5 minutes (the batter will be quite thick).
4
Spoon batter (or pipe with a pastry bag) in 1 1/2-inch rounds and about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of the pine nuts into the tops of cookies.
5
Bake cookies in upper and lower thirds of oven, switching position of the baking sheets halfway through baking, until golden, about 12 to 15 minutes. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment.
6
Make more cookies with remaining batter and pine nuts on cooled baking sheets.
1117
kcal
Calories
74
g
Fat
102
g
Carbs
27
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 6 ingredients. The key ingredients include: 8 ounces almond paste cans, coarsely crumbled, note: this is not the same as m, 1 1/2 cups sugar, 1/2 teaspoon salt, 2 egg whites larges, and more.
Yes, Pignoli Cookies 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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