Little Italy Pignoli Cookies Recipe
Almond paste in these Italian pignoli (meaning pine nut) cookies gives these morsels an exceptional flavor, a real treat served with a hot chocolate or coffee beverage. — Fran Green
- 1 cup almond paste
- 1 egg white
- 1 tablespoon honey
- 3/4 cup confectioners' sugar
- 3/4 cup pine nuts
- 1. Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well.
- 2. Place pine nuts in a small bowl. Shape teaspoonfuls of dough into balls. Roll in pine nuts. Place 1 in. apart on parchment paper-lined baking sheets. Flatten slightly.
- 3. Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 5 dozen.
1 cookie equals 34 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.
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