A favorite among all my family and friends!
Made with almond paste. egg whites , powdered sugar and topped with pignoli nuts (pine nuts). I have tweaked this recipe over the years and now it's perfect!
These cookies have an amazing taste and texture!
(The nut topped cookies in the tray)
Italian Pignoli Cookies
Ingredients
- 3 lbs.Almond Paste
- 8 Egg Whites
- 3 ½ cups Powdered Sugar
- 1 ¼ lbs.Pignoli Nuts (pine nuts)
Preparation
- Crumble Almond paste, fine
- Add Confectioners Sugar a small amount at a time, and crumble even finer
- In mixer, beat Egg Whites stiff
- Slowly fold in the almond paste and confectioners mix using the dough hook attachment
- Refrigerate or freeze in air tight container for at least a few hours
- Using a teaspoon scoop, make into balls and roll into Pignoli Nuts
- Place on parchment paper 1 ½ inches apart (nut side up)
- Bake at 300 degrees for 25-30 min
Recipe Tags
These cookies can be frozen for up to 3 months. It is also easier to work with the batter just out of freezer.
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