Try this Pignoli Cookies recipe, or contribute your own.
- Carbohydrate 36.5867455102149 g
- Cholesterol 22.425 mg
- Fat 86.5345007740827 g
- Fiber 4.61760448086055 g
- Protein 39.544198851529 g
- Saturated Fat 10.5433287967086 g
- Serving Size 1 1 Dozen (378g)
- Sodium 563.960462100943 mg
- Sugar 31.9691410293543 g
- Trans Fat 13.4458148577275 g
- Calories 1026 calories
Step-by-step
- Preheat oven to 300 degrees F.
- Prepare two baking sheets with parchment paper, or use silicone linings.
- Place the pine nuts in a bowl.
- In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour.
- Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together.
- Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won’t.
- Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pignoli.
- Roll the cookie arround until it is lightly coated, and then place it on the prepared baking sheet.
- Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.
- Bake the cookies 20 to 25 minutes, and then cool.
- Dust lightly with powdered sugar before serving.
Baking pignoli cookies with almond paste often fails because people overbake them searching for deep browning. Almond paste contains high sugar and moisture levels that require a gentle approach. Set the oven precisely to 300 degrees Fahrenheit to prevent the exposed pine nuts from burning before the interior sets. Process the almond paste with both granulated sugar and powdered sugar until uniform, then incorporate the egg whites gradually. Egg size and ambient humidity alter absorption rates, so withhold a small portion of the white until checking the dough consistency. The resulting dough is extremely sticky, which necessitates wetting your hands before handling portions. Roll the dough balls thoroughly in the pine nuts so the exterior forms a dense, protective shell. Space the portions two inches apart on parchment paper or silicone baking mats to allow for minor spreading. Bake for 20 to 25 minutes, monitoring the color closely rather than relying strictly on the timer. True doneness is signaled when the pine nuts turn a light golden color and the cookie bottoms are pale amber. The centers should remain soft and chewy upon cooling. Cool the sheets completely on a wire rack before finishing with a dusting of powdered sugar.
