Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Almond Paste, Almonds, Baked Goods, Baking, Confectioners' Sugar, Cookies, Dessert, Eggs, Flour, Greenwich Free Press, Italian Cooking, Kosher Salt, Ovens, Parchment Paper, Pignoli, Pignoli Cookies, Pine Nuts, Powdered Sugar, Salt, Snacks, Sugar, Vanilla, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Pignoli (“peen-YOH-lee”) is the Italian word for pine nuts. Look for pine nuts in the grocery store near the other nuts or in the bulk-foods area. They tend to be expensive, but may be less expensive in the bulk area.
- 8 Ounces Pine Nuts (Pignoli)
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1/4 Cup Unbleached Flour
- 1/2 Teaspoon Kosher Salt
- 8 Ounces Almond Paste (Not Marzipan)
- 2 Egg Whites (Slightly Beaten)
- 1 Teaspoon Vanilla Extract
- Preheat your oven to 300 degrees.
- Place pine nuts in shallow dish. Set aside.
- Line two baking sheets with parchment paper. Set aside.
- In medium-size bowl combine sugar, powdered sugar, flour, and kosher salt.
- In large-size bowl add almond paste and beat to break up and loosen. Add beaten egg whites. Mix on low until nice and smooth. Add vanilla extract and mix for 10 seconds. Slowly add flour mixture and beat 30 seconds until flour mixture has blended in. Make sure not to over beat.
- Scoop out rounded teaspoonful of dough. Roll into ball with your hands and place one side into pine nuts. You will want to make sure pine nuts stick into dough.
- Place, pine nut side up, on prepared baking sheets about 2 inches apart.
- Place in oven for 20 minutes. Remember each oven heats differently.
- Remove from oven and cool 2 minutes on baking sheet. Transfer to cooling racks to cool completely.
- Makes 24 Cookies
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen