Thanks to the food processor—and prepared almond paste—making these classic Italian cookies, with their topping of pine nuts, is a breeze. Use a pastry bag to form the rounds and keep your fingers from getting sticky.
Pignoli Cookies
Thanks to the food processor—and prepared almond paste—making these classic Italian cookies, with their topping of pine nuts, is a breeze. Use a pastry bag to form the rounds and keep your fingers from getting sticky.
Ingredients
About 24 Cookies
- 1 Tube Or Can 7 To 8 Ounces Almond Paste
- ¾ Cup Confectioners’ Sugar
- 1 Large Egg White
- 4 Teaspoons Honey
- ½ Cup Pine Nuts Pignoli; 3 Ounces
Instructions
- Preheat oven to 350°F.
- Line two large cookie sheets with parchment.
- Crumble almond paste into food processor with knife blade attached.
- Add sugar and process until paste has texture of fine meal; transfer to large bowl.
- Add egg white and honey.
- With mixer at low speed, beat until dough is blended.
- Increase speed to medium-high and beat until very smooth, about 5 minutes.
- Spoon batter into pastry bag fitted with ½-inch round tip.
- Pipe 1¼-inch rounds, 2 inches apart, onto prepared cookie sheets.
- Brush cookies lightly with water and cover completely with pine nuts, pressing gently to make nuts stick.
- Bake until golden brown, 10 to 12 minutes, rotating sheets between upper and lower oven racks halfway through.
- Slide parchment paper onto wire racks and let cookies cool on parchment paper.
- Repeat with remaining dough and pine nuts.
- Store pignoli in airtight container up to 5 days or freeze up to 3 months.
Nutrition values
Calories: 75 kcal