Italian Pignoli Nut Cookies
Recipe from Betty Crocker

Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.


Italian Pignoli Nut Cookies

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Servings: About 3 dozen cookies
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Cookies, Italian Desserts
 
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Ingredients
  • 1   pouch
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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  • 1/2   cup
    granulated sugar
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  • 1/2   cup
    butter or margarine, softened
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  • 1   can
    (8 ounces) or 1 package (7 ounces) almond paste, crumbled into 1/2-inch pieces
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  • 1  
    egg
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  • 2   cups
    pine nuts (8 ounces)
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  • 1   tablespoon
    powdered sugar
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Directions
1.
Heat oven to 350 degrees F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
2.
For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
3.
Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.

Tip:
High Altitude (3500-6500 ft): Follow High Altitude directions on cookie mix pouch, adding sugar and almond paste. Bake 12 to 15 minutes.
Nutrition information
Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 12g); Protein 2g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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