Description
These elegant Italian-style Pignoli cookies are a dairy-free delight that prioritizes high-quality almond flavor and a perfectly chewy texture. By using pure almond paste rather than butter, these cookies achieve a signature richness that pairs beautifully with the crunch of toasted pine nuts. Perfect for busy weeknights or sophisticated gatherings, this recipe is easy to execute, allergy-friendly, and delivers a bakery-quality treat that is naturally vegetarian and completely free from prohibited ingredients.
Ingredients
7 ounces almond paste
1/4 cup granulated white sugar
1/4 cup powdered sugar, sifted
1 large egg white, room temperature
1/8 teaspoon fine sea salt
1/2 cup super-fine blanched almond flour
3/4 cup fresh pine nuts
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
Combine the almond paste, granulated sugar, powdered sugar, egg white, and sea salt in a food processor, pulsing until the mixture forms a smooth, uniform paste.
Transfer the mixture to a bowl and fold in the almond flour until fully incorporated.
Scoop heaping tablespoons of dough and roll into balls with your hands; chill for 5 minutes if the dough is sticky.
Roll each dough ball thoroughly in the pine nuts, pressing gently to ensure they adhere to the surface.
Place the balls on the prepared baking sheet and bake for 22 minutes or until golden brown.
Allow the cookies to cool completely on the baking sheet before serving.
Notes
Ensure your almond paste is of high quality without added fillers. If the dough is overly soft, do not skip the chilling step as it prevents the cookies from spreading too much during baking. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 0mg