Pignoli (Pine Nut) Cookies – a delicious recipe with blanched almonds, orange flower water, sugar, egg whites, Nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Make Dough
2
Preheat oven to 325u00b0. Rinse almonds under cold running water after blanching; thoroughly pat dry and rub to remove skins. Very finely grind almonds, about 5 minutes. Add sugar towards end, and then orange flower water until crumbly. Separately, beat 2 egg whites until stiff and fold in almond/sugar mixture.
3
2. Make into cookies.
4
Chill dough to make it easier to handle. Line a cookie sheet with foil and spray with Pam. Drop teaspoonfulls of dough onto cookie sheets. Press toasted pine nuts into the top of the cookies.
5
3. Bake.
6
Bake at 325 12-15 minutes. Allow cookies to cool at least 10 minutes before attempting to remove them from the cookie sheet. Store in air tight container.
683
kcal
Calories
41
g
Fat
67
g
Carbs
22
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 5 ingredients. The key ingredients include: 2 cups blanched almonds, 2 tbsp. orange flower water, 1 cup granulated sugar, 2 egg whites, and more.
Yes, Pignoli (Pine Nut) 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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