Pignoli Cookies - Italian Pine Nut Cookies
User Reviews
5.0
21 reviews
Excellent
Pignoli Cookies - Italian Pine Nut Cookies
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Pignoli cookies are deliciously crisp outside and soft and chewy inside, making them one of the most loved Italian Christmas cookies.
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Ingredients
- 150 g almond flour approx 1+½ cups
- 1 egg white
- 140 g sugar (or cane sugar or powdered sugar) approx ¾ cup
- ¼ teaspoon baking powder
- ¼ teaspoon almond extract optional
- 140 g pine nuts approx 1 cup
Instructions
- Place the almond flour and sugar in a food processor and pulse them until you reach a sandy consistency, and transfer to a bowl. If you use powdered sugar, simply mix the two ingredients in a bowl.
- Add the egg white, baking powder and almond extract (if using) into the bowl, and mix all the ingredients together to form a slightly sticky dough.
- Use your hands to form small even balls. The mixture should be sticky but fairly firm, and the balls should hold their shape when placed on the baking tray.
- Place the pine nuts into a small bowl, and dip each ball into the pine nuts, pressing it slightly so that the pine nuts adhere to the surface.Arrange the cookies on a baking tray lined with parchment paper and refrigerate for 15 minutes.
- Preheat oven to 160°C/320°F and arrange the baking tray onto the middle shelf of the oven.
- Place the pine nut cookies in the oven and bake them for 15-17 minutes. The cookies should have a slightly golden colour and should still feel quite soft when removed from the oven.
- Transfer the cookies to a cooling rack and allow them to cool completely, they will harden as they cool. Serve them straight away or dust them with powdered sugar and serve.
Notes
- STORAGE TIPS
- Store your Italian pine nut cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
- BAKING TIPS
- To make things quicker, you can use a small cookie scoop to form even balls.
- To make things quicker, you can use a small cookie scoop to form even balls.
- You can dip the cookie balls directly into a bowl filled with pine nuts or brush them with extra egg white and then dip them.
- These cookies should not overcook because they must remain soft inside, so after the first 12 minutes of baking time, check the oven every 2 minutes.
- Let the pignoli cookies cool completely on a cooling rack, this will help set them, and results in a crunchy outside and a soft and chewy inside.
Nutrition Information
Show Details
Serving
1cookie
Calories
117kcal
(6%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
0.4g
(2%)
Sodium
13mg
(1%)
Potassium
4mg
(0%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Calcium
31mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 13mg | 1% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 31mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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