Dessertsbiggerbolderbaking4.5
Italian Pignoli Cookies
When a good Italian bakery is too far, whip up your own chewy, almond-flavored, pine-nut-covered Pignoli Cookies!
👥 16 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
2
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the granulated sugar and egg whites together on medium speed for ⏱️ 1 minute.
large egg whites, at room temperature2(5 oz/142 g) pine nuts1 cup
3
Add the powdered sugar, almond flour, almond extract, and salt, and mix on medium speed until combined.
almond extract1 teaspoon(5 oz/142 g) pine nuts1 cup
4
Roll rounded tablespoon-sized scoops of dough into balls, then roll the tops and sides in the pine nuts to coat.
5
Place the cookies 2 inches (5 cm) apart on the prepared baking sheet.
6
Bake for ⏱️ 10-12 minutes, until golden.
7
Let cool on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.
8
Store in an airtight container at room temperature for up to 3 days.
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