Italian Pignoli Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 cups pignoli (pine) nuts
1 (7-ounce) tube of almond paste
3/4 cup sugar
2 egg whites
1/2 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
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Directions: |
Directions:Heat oven to 325 degrees.
Pulse 1/4 cup of the pine nuts 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 teaspoon 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. Stored in an airtight container, cookies should last for 7-10 days. |
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Number Of
Servings: |
Number Of
Servings:24 cookies |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is my grandma Susie's recipe you should know she did everything by hand she did not have a food processor.
My mom on the other hand did have a food processor, and these cookies were much easier to make.
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