Publisher Photo
Publisher Photo
My guests say these simple goodies are rich and delicious–like little pats of butter! Coated with pine nuts, the cookies also have a pleasant crunch.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 package (7 ounces) almond paste, grated
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 1/2 cup pine nuts

Directions

In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets.
Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.
Originally published as Pine Nut Cookies in Country Woman Christmas Annual 2009, p67

Nutritional Facts

1 each: 68 calories, 3g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 package (7 ounces) almond paste, grated
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 1/2 cup pine nuts
  1. In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets.
  3. Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.
Originally published as Pine Nut Cookies in Country Woman Christmas Annual 2009, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPine Nut Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review