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Italian Pignoli Cookies

Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    2-1/2 dozen

Ingredients

  • 1-1/4 cups (12 ounces) almond paste
  • 1/2 cup sugar
  • 4 large egg whites, room temperature, divided
  • 1 cup confectioners' sugar
  • 1-1/2 cups pine nuts

Directions

  • In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
  • Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.
  • Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.
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