Italian Pignoli Cookies Cookie Mix
Indulge in the authentic taste of Italy with this delightful Italian Pignoli Cookies Cookie Mix recipe, a timeless treat that combines rich almond paste with the delicate crunch of golden pine nuts. These classic cookies are naturally gluten-free, thanks to a base of almond paste blended with granulated and powdered sugars, a touch of flour, and fluffy egg whites. The cookie dough is rolled in buttery pine nuts and baked to perfection, yielding a crisp exterior and a chewy, nutty center that's truly irresistible. With just 15 minutes of prep time, you can easily whip up these elegant cookies for holidays, special occasions, or as a sweet everyday snack. Serve them alongside a hot espresso or a glass of dessert wine for a true Italian-inspired experience!
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Recipe Information
Ingredients
- 8 oz Almond paste
- 0.75 cups Granulated sugar
- 0.5 cups Powdered sugar
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 2 large Egg whites
- 1 teaspoons Vanilla extract
- 1.5 cups Pine nuts
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, crumble the almond paste into small pieces to make it easier to blend.
Add the granulated sugar, powdered sugar, all-purpose flour, and salt to the bowl. Mix until the texture resembles coarse crumbs.
Add the egg whites and vanilla extract to the mixture. Beat the ingredients together using an electric mixer or by hand until the dough is smooth. The mixture will be sticky and thick.
Place the pine nuts into a shallow bowl or plate for coating.
Using wet hands or a small cookie scoop, scoop about 1 tablespoon of dough and roll it gently into a ball.
Press one side of the cookie dough ball into the pine nuts and place it pine-nut-side-up onto the prepared baking sheet.
Repeat with the remaining dough, spacing the cookies about 2 inches apart on the baking sheets.
Bake the cookies in the preheated oven for 18-20 minutes, or until they are lightly golden and set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy your homemade Italian Pignoli Cookies!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 253.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
