Mar
2016

Pignoli

pine nut cookies

These classic cookies typically shot up around Christmas because the pine nuts are such a luxury. 

 

In addition to being pricy and difficult to cultivate, pine nuts are very easy to burn– so watch them closely. Make sure to use pine notes as quickly as possible as they go bad! Refrigerate for up to 2 months or freeze them for up to 8 months.

Instructions:

Preheat over to 300F. 

 

Break almond paste into chunks and place in a food processor with sugars, vanilla and salt.  Pulse until fluffy and sandy. If you do not own a processor, cut the almond paste into tinier chunks and break it up further with your hands. (You could continue with a fork or a pastry cutter.) Once you've achieved the sandy texture, use a spatula to incorporate remaining ingredients.

 

Add the egg whites and amaretto and pulse to make a wet dough. Form the dough into balls about the size of gumballs then roll in pine nuts to coat.

 

Coat a sheet tray with non-stick spray then place a piece of parchment on top (the spray helps adhere the paper to the tray). Space the cookies evenly on the sheet tray and lightly press them down so they don't roll around. Bake for 10-12 minutes until golden brown!