Description
These Italian Pignoli Cookies are soft, chewy almond cookies coated in crunchy pine nuts. Made with simple ingredients like almond paste, sugar, and egg whites, they deliver a rich, nutty flavor and delicate texture perfect for holidays or everyday indulgence.
Ingredients
Scale
- 250g almond paste
- 100g granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 150g pine nuts
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 170°C.
- Mix almond paste and sugar until smooth.
- Add egg whites gradually and mix well.
- Stir in vanilla extract and salt.
- Roll dough into small balls.
- Coat each ball with pine nuts.
- Place on a lined baking tray.
- Bake for 15–18 minutes until golden.
- Cool completely and dust with powdered sugar.
Notes
Use fresh almond paste for best flavor. Do not overbake to keep cookies soft and chewy. Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg