Pignoli (Pine Nut) Cookies
Pignoli cookies are a classic Italian-American bakery staple, chewy inside and crisp with toasted pine nuts outside. Carusia's signature pine nut note is front and center here, the whole cookie built around it.
Ingredients
- 14 ounces almond paste
- 3/4 cup sugar
- 2 tablespoons Carusia
- 2 egg whites
- 1/4 teaspoon salt
- 1 1/2 cups pine nuts
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Break the almond paste into small pieces and beat with the sugar and Carusia in a bowl until smooth and no large lumps remain.
- Add the egg whites and salt, and beat until a soft, sticky dough forms.
- With slightly wet hands (the dough is sticky), roll the dough into 1-inch balls.
- Roll each ball in the pine nuts, pressing gently so they adhere all over the surface.
- Arrange the cookies on the prepared sheet pan, spacing them about 2 inches apart, and bake 15 to 18 minutes, until golden around the edges.
- Cool completely on the pan before removing, they firm up as they cool.
Nutrition
Serving size
1 cookie
Calories
206
Total fat
14g
Saturated fat
1g
Cholesterol
0mg
Sodium
19mg
Carbohydrates
19g
Dietary fiber
1g
Sugars
17g
Protein
4g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
The dough is sticky, how do I handle it?
Wet your hands slightly when rolling.
Can I use marzipan instead of almond paste?
Not quite the same thing. Check the label, marzipan is sweeter and won't give the same texture.
How should I store these cookies?
In an airtight container for about a week.
What You'll Need
Carusia
$47.99
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