Pignoli Cookies
Thanks to the food processor—and prepared almond paste—making these classic Italian cookies, with their topping of pine nuts, is a breeze. Use a pastry bag to form the rounds and keep your fingers from getting sticky.
Ingrediënten
About 24 Cookies
- 1 Tube Or Can 7 To 8 Ounces Almond Paste
- ¾ Cup Confectioners’ Sugar
- 1 Large Egg White
- 4 Teaspoons Honey
- ½ Cup Pine Nuts Pignoli; 3 Ounces
Instructies
- Preheat oven to 350°F.
- Line two large cookie sheets with parchment.
- Crumble almond paste into food processor with knife blade attached.
- Add sugar and process until paste has texture of fine meal; transfer to large bowl.
- Add egg white and honey.
- With mixer at low speed, beat until dough is blended.
- Increase speed to medium-high and beat until very smooth, about 5 minutes.
- Spoon batter into pastry bag fitted with ½-inch round tip.
- Pipe 1¼-inch rounds, 2 inches apart, onto prepared cookie sheets.
- Brush cookies lightly with water and cover completely with pine nuts, pressing gently to make nuts stick.
- Bake until golden brown, 10 to 12 minutes, rotating sheets between upper and lower oven racks halfway through.
- Slide parchment paper onto wire racks and let cookies cool on parchment paper.
- Repeat with remaining dough and pine nuts.
- Store pignoli in airtight container up to 5 days or freeze up to 3 months.
Nutritional Information
Calories: 75 kcal
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