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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Pignoli (Pine Nut) Cookies Recipe

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This recipe for Italian Pignoli (Pine Nut) Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups pine nuts
1 (7ounce) tube of almond paste
3/4 cup sugar
2 egg whites
1/2 tsp. pure vanilla extract
1/4 cup all purpose flour
1/4 tsp. salt
Powered sugar for garnish, optional
Directions:
Directions:
Heat oven to 325 degrees. Take 1/4 cup of the pine nuts and pulse in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth. Pour the remaining pine nuts into a small bowl. Using a teaspoon and slightly moistened hands take about 1 tsp worth of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned. Cool on racks. Dust with powdered sugar before serving, if desired. Cookies should be stored in an airtight container. Makes approximately 30 cookies.

 

 

 

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