Pignoli Cookies - Italian Pine Nut Cookies
User Reviews
5
Pignoli Cookies - Italian Pine Nut Cookies
Description
Pignoli Cookies showcase almond flour and pine nuts as primary ingredients, resulting in a distinctive nutty and sweet cookie. The dough is prepared by mixing almond flour with sugar, then adding egg white, baking powder, and optional almond extract for flavor enhancement. Forming small balls and dipping them thoroughly in pine nuts adds texture and a toasty surface once baked. Baking at a low temperature of 320°F helps the cookies set with a delicate golden tint while keeping an interior that remains soft and chewy.
The cookie’s structure depends on a careful bake time: overbaking can dry them, so checking after 12 minutes and monitoring every 2 minutes is advised. Once baked and cooled on a rack, the exterior crisps slightly, balancing the moist crumb inside.
These cookies are best stored in airtight containers at room temperature or refrigerated, maintaining their texture for several days. They can be enjoyed as snacks, desserts, or with tea and coffee, providing a tender, lightly sweet treat with the characteristic pine nut crunch.
Ingredients
- 150 g almond flour approx 1+½ cups
- 1 egg white
- 140 g sugar approx ¾ cup, or cane sugar or powdered sugar
- 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
- Use a small cookie scoop to form evenly sized dough balls for consistent baking.
- Dip balls directly into pine nuts or brush with extra egg white before dipping for better nut adhesion.
- Check cookies starting at 12 minutes baking to avoid overcooking; they should be soft inside.
- Cool completely on a rack to allow the exterior to crisp while the inside remains chewy.
- Store cookies in airtight containers in a cool place or fridge up to 3-4 days to preserve freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
