Pignoli Cookies Recipe

  Italian Cookie


16 ounces almond paste (2 cans), finely crumbled
1 1/2 cups powdered sugar
2 egg whites
1 lemon, zested
2 tablespoons honey
Pinch ground cinnamon
Pinch salt
1/2 to 3/4 cups pine nuts

Special Equipment: disposable pastry bag


Preheat oven to 350 degrees F.

In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the powdered sugar and mix on slow speed until well combined.

Add the egg whites, lemon zest, honey, cinnamon and salt and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.

Fill the pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto sheet trays lined with parchment or silpats. Top with pine nuts, pressing them into the dough to secure.

Bake for 12 to 14 minutes or until the cookies are golden. Makes about 40 cookies.

Pignoli Cookies

Copyright © 2007 Epicurean.com
All rights reserved