Pignoli Almond Cookies
Classic Sicilian cookies made from almond paste rolled in toasted pine nuts, chewy in the center with a golden, nutty crust. Naturally gluten-free and beloved at Italian bakeries for generations.
Ingredients
- 8 oz almond paste (not marzipan)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large egg whites
- 1 cup pine nuts
- 1/2 tsp pure vanilla extract
Instructions
-
1
Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
-
2
In a food processor, combine 8 oz almond paste (not marzipan), 1/2 cup granulated sugar, and 1/2 cup powdered sugar. Pulse until the mixture resembles fine crumbs.
-
3
Add 2 large egg whites and 1/2 tsp pure vanilla extract. Process until a sticky, cohesive dough forms. If the dough is too wet to handle, refrigerate for 10 minutes.
-
4
Spread 1 cup pine nuts in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then roll each in the pine nuts, pressing gently so they adhere.
-
5
Place the coated cookies on the prepared baking sheets about 2 inches apart.
-
6
Bake for 14-16 minutes, until the pine nuts are golden and the cookies are set. They will still feel slightly soft — they firm up as they cool.
-
7
Cool on the baking sheets for 10 minutes, then transfer to a wire rack. Store in an airtight container for up to 1 week.