Pignoli Almond Pine Nuts (Printable Version)
Tender almond paste bites rolled in pine nuts, baked to golden perfection with a sweet powdered sugar finish.
# What You'll Need:
→ Base
01 -
8 ounces almond paste
02 -
1/2 cup granulated sugar
03 -
1/2 teaspoon vanilla extract
04 -
1/4 teaspoon salt
05 -
1 large whole egg
→ Coating and finishing
06 -
2/3 cup pine nuts
07 -
2 tablespoons powdered sugar
# Step-by-Step Guide:
01 -
Break almond paste into smaller chunks and place into a large food processor. Add granulated sugar and pulse for approximately 2 minutes until a paste forms and sugar begins to dissolve.
02 -
Add vanilla extract, salt, and the whole egg to the food processor. Pulse until the mixture forms a cohesive dough.
03 -
Transfer dough onto plastic wrap and shape into a loose roll or ball. Cover and chill in the refrigerator for a minimum of 4 hours to firm up.
04 -
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and pour pine nuts into a bowl.
05 -
Scoop 1 tablespoon of dough and roll it lightly in pine nuts until partially coated. Arrange formed pieces on the baking sheet spaced approximately 2 inches apart.
06 -
Bake for 16 to 18 minutes until edges turn light golden brown. Centers may remain soft and shiny, which is expected.
07 -
Allow cookies to cool completely, then dust lightly with powdered sugar before serving.
# Additional Notes:
01 -
Chilling the dough thoroughly ensures easier handling and better texture after baking.
02 -
Soft centers are characteristic of traditional pignoli cookies and indicate correct baking time.