by Food Blogga
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Food Blogga's Notes:
Expand2 1/2 cups pine nuts Ask a question about this ingredient
1 (7-ounce) tube of almond paste Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
2 egg whites Ask a question about this ingredient
1/2 teaspoon pure vanilla extract Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Powered sugar for garnish, optional Ask a question about this ingredient
Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.
Ask a question about this stepPour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
Ask a question about this stepCool on racks. Dust with powdered sugar before serving, if desired. Stored in an airtight container, cookies should last for 7-10 days.
Ask a question about this stepPignoli cookies have always been my favorite but I have never made them until today! These are just too good to only eat at Christmas time - Thank you for this recipe.
BTW - no icing sugar for me, they are perfect without it.
I finally made these last night - yum! Who needs biscotti when you can have pignoli? Double thumbs up!
Hmmm, I'm thinking perhaps these would be interesting -- and tasty -- using my Savory Toasted Pine Nuts (recipe on this site) and maybe just a bit less sugar. Great recipe. Thanks for posting it!! ;o)
I just noticed this recipe - and I am so glad because these are my favorite cookies on the planet OK well these and molasses ginger snaps. But THESE I have never made before and now I can so THANK YOU for the recipe!
Well, I'm so happy to hear it! They are beyond simple to make and taste better than store bought version I have ever had.
You're so welcome! I love this recipe. It's so easy.
Kristen is the Senior Editor of food52.
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Made them this morning with my home-made almond paste.and they are yummy! Thanks for the recipe!