Pignoli Cookies
Pine nuts, or pignoli, add a nice crunch to these meringuelike cookies. The almond paste gives them a sweet, but not too sweet, flavor.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
about 24 cookies
Ingredients
-
1 8-ounce can almond paste (made without syrup or liquid glucose)
-
1 cup sugar
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2 egg whites, lightly beaten
-
1/4 cup pine nuts
Directions
1.
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil; set aside.
2.
Break almond paste into small pieces and place in a food processor.* Cover and process until nearly smooth. With food processor running, gradually add sugar, processing until combined. Add egg whites; cover and process until combined.
3.
Drop dough by teaspoons onto prepared cookie sheet. Press a few pine nuts onto each cookie. Bake in the preheated oven about 15 minutes or until edges are firm and tops are lightly browned.
4.
Cool on cookie sheet for 3 to 4 minutes. Transfer cookies to a wire rack; let cool. (If the cookies stick to the parchment paper or foil, use a spatula dipped in hot water to remove the cookies.) Makes about 24 cookies.
Test Kitchen Tip
To make the cookie dough using an electric mixer, break the almond paste into small pieces and place in a large bowl. Add egg whites. Beat with an electric mixer on low speed until smooth. Gradually add the sugar, beating until combined. Continue as directed.
To Store
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 3 months.
Nutrition information
Calories 86, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 13 g, Total Sugar 12 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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