Pignoli Cookies (Pine Nut)
By: Kat Green
Published: Saturday, February 27, 2010 - 5:49pm

Ingredients




1 small (8 oz.) can almond paste, (broken into very  pieces)
1/2 cup granulated sugar
1/2 cup confectioners’ sugar, sifted
1/4 cup all-purpose flour
1/4 teaspoon lemon extract
1 lg. egg
Pine Nuts

Egg white, lightly beaten

Preparation

1 Preheat oven to 325ºF. Line cookie sheets with parchment paper. 2 In large mixing bowl, beat the almond paste, granulated sugar, confectioners’ sugar, flour and lemon extract on low speed until smooth and well blended.  Add the egg and mix for 2 to 3 minutes.  The dough will be sticky. You may chill for about 30 minutes for easier handling. 3 Roll the dough into 1-inch balls.  Place on parchment-lined cookie sheets, spacing them 2-inches apart.  Using your fingers, press down gently to flatten slightly. Brush tops of cookies lightly with beaten egg white using a pastry brush. Discard any unused egg white.   Gently press the pine nuts all over the tops of the cookies. 4 Bake for 15 to 20 minutes or until golden brown.  Do not overbake.  Let the cookies cool completely on the parchment paper. Store in an airtight container.  Makes 24 cookies.

About


These are my favorite cookies! It's no wonder I am Italian.  Italians love almonds and these cookies are loaded with almond flavor.  The Pignoli's (pine nuts) give them a nice crunch too.  When my customers order their cookie trays, they always ask me to include extra Pignoli cookies.  And of course, I am happy to oblige. I hope you enjoy them.