Description
These Pignoli Almond Pine Nuts cookies are a soft, chewy delight, featuring almond paste and crunchy pine nuts. Perfect for snacks or festive gatherings!
Ingredients
Scale
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large whole egg
- 2/3 cup pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break almond paste into chunks and pulse with sugar in a food processor until smooth.
- Add vanilla, salt, and egg; blend until cohesive dough forms.
- Chill the dough wrapped in plastic wrap for at least 4 hours.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment.
- Scoop dough and roll in pine nuts; place on baking sheet.
- Bake for 16-18 minutes until edges are golden and centers remain soft.
- Cool and dust with powdered sugar.
Notes
Ensure almond paste is fresh for the best flavor.
For a vegan version, use a flax or chia egg substitute.
Store cookies in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg