Description
Pine nut cookies from Italy sparkle with almond paste richness and delicate sweetness. Crisp exterior and chewy center invite you to savor these traditional Mediterranean delights in one perfect, memorable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup almond paste
- 1 large egg white
- 1 ¼ cups pine nuts (pignoli) (about 7 ¼ ounces)
- ¼ cup almond flour (approximately 1 ¼ ounces)
Sweeteners and Seasonings:
- ¼ ounce granulated sugar
- ¼ cup granulated sugar
- 1 pinch of salt (equivalent to about ¼ teaspoon)
Flavor Enhancers:
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Finishing Ingredient:
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- In a medium mixing bowl, crumble the almond paste into small pieces and combine with granulated sugar, salt, vanilla extract, almond extract, and almond flour until the mixture becomes coarse and crumbly.
- Gradually add the egg white to the mixture, beating on low speed until the batter becomes smooth and uniform in texture.
- Refrigerate the dough for approximately 30 minutes to firm up and make it easier to handle.
- While the dough chills, spread the pine nuts evenly in a shallow dish, preparing them for coating the cookie balls.
- Remove the chilled dough from the refrigerator and scoop out tablespoon-sized portions, gently rolling each into a smooth ball.
- Carefully roll each dough ball in the pine nuts, applying light pressure to ensure the nuts adhere completely to the surface of the cookie.
- Arrange the pine nut-coated cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
- Bake the cookies for 20-24 minutes, adjusting the time depending on your preference for softer or crispier texture – 20 minutes for a softer cookie, 22-24 minutes for a firmer result.
- After baking, let the cookies rest on the baking sheets for 5 minutes to slightly cool and set their structure.
- Transfer the cookies to wire cooling racks and allow them to cool completely to room temperature.
- Once cooled, optionally dust the cookies with a light coating of confectioners’ sugar for added sweetness and presentation.
- Store the finished pignoli cookies in an airtight container in a cool, dry place for up to one week to maintain their freshness and texture.
Notes
- Pine nuts bring authentic Italian flavor and delightful crunch to these delicate almond-based cookies.
- Chilling the dough helps prevent spreading and ensures a perfect round shape during baking.
- Gentle rolling technique creates uniform cookies that look professionally handcrafted.
- Almond paste provides rich, intense nutty undertones that make these treats truly special.
- Minimal ingredients guarantee a classic, traditional dessert that celebrates simplicity and elegance.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: <1mg