Description
Indulge in the sophisticated, chewy texture of traditional Italian Pignoli cookies. These gluten-free almond delights feature a marzipan-like center and a crunchy, golden exterior of toasted pine nuts. Perfect for busy weeknights or as a centerpiece for holiday gatherings, this recipe ensures bakery-quality results through a simple, precise food processor method that guarantees consistent flavor in every bite.
Ingredients
8 oz almond paste
1 cup granulated sugar
1/2 cup powdered sugar
2 large egg whites, room temperature
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pine nuts
Instructions
Preheat your oven to 325°F and line two large baking sheets with parchment paper.
Combine almond paste, granulated sugar, powdered sugar, and salt in a food processor, pulsing until the mixture resembles fine, damp sand.
Add egg whites and vanilla extract to the processor bowl.
Process the ingredients until a smooth, sticky dough forms.
Scoop rounded tablespoons of dough and roll them into balls, then coat each generously in pine nuts, pressing gently to adhere.
Place on prepared baking sheets and bake for 18 minutes until lightly golden.
Allow to cool completely on the baking sheet before serving.
Notes
Ensure your pine nuts are fresh to avoid any bitter flavor. Do not substitute almond flour for almond paste, as the paste is essential for the characteristic dense, chewy texture. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 18
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg