Little Italy Pignoli Cookies
Total TimePrep: 25 min. Bake: 15 min./batch
- 1 cup almond paste
- 1 egg white
- 1 tablespoon honey
- 3/4 cup confectioners' sugar
- 3/4 cup pine nuts
- Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well.
- 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.
- Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts1 cookie: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.
Apr 10, 2018
I never comment on any recipe that I try. But this time I simply have to. Worst recipe.I am an semi-experienced cook, and I followed the recipe to the letter, but the ingredients were off, the explanations quite summary. The dough was sticky and impossible to roll into balls. No explanation : should we put more sugar in the dough ? should we cover the hands with sugar ? should we put the dough in the fridge to harden it before to be able to roll it into balls ? and if so for how long ? I used the teaspoon to measure my balls, and I barely managed to make 40 cookies. As for the pignoli, 3/4 of a cup no way, I had to keep adding up pignoli to my bowl. More like 2 cups and for only 40 cookies.Sorry, but this recipe was a disaster
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