Italian Pignoli Cookies
Italian Pignoli Cookies are a delightful treat that combines crunchy pine nuts with a chewy, almond-rich center, creating a perfect balance of textures. These bite-sized gems are subtly sweet, with a nutty aroma that fills your kitchen in just 10 minutes of baking.
Ingredients
- ⅓ cup granulated sugar (2½ oz/71 g)
- 2 large egg whites at room temperature
- 1¼ cups powdered sugar (5 oz/142 g)
- 1 cup plus 2 tablespoons almond flour (4½ oz/130 g)
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 cup pine nuts (5 oz/142 g)
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the granulated sugar and egg whites together on medium speed for 1 minute.
- Add the powdered sugar, almond flour, almond extract, and salt, and mix on medium speed until combined.
- Roll rounded tablespoon-sized scoops of dough into balls, then roll the tops and sides in the pine nuts to coat.
- Place the cookies 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 10-12 minutes, until golden.
- Let cool on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
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