Five-Ingredient Pignoli Cookies

pinoli-4
Nicole Gaffney | Coley Cooks
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  • Yield: 30 pieces

Ingredients

8ounces Almond Paste (such as Solo brand, not marzipan)
2/3cup sugar
2 egg whites
1/2teaspoon salt
1cup pine nuts

Instructions

  1. Crumble the almond paste into a food processor and pulse until it is the texture of sand. Add the sugar, egg whites and salt and process until smooth – about 15 seconds or so. Use a spatula to scrape the mixture out into another bowl and refrigerate for about 30 minutes. This will help make the dough easier to roll into balls.
  2. Preheat the oven to 350 degrees and prepare two baking sheets with oiled/sprayed parchment paper or a silpat to avoid sticking. Pour the pine nuts onto a plate and have a bowl of cold water next to it.
  3. Remove the dough from the fridge and use a teaspoon to scoop out a small piece. Wet your hands a little so they don’t stick, and roll it around to form a ball. Drop the ball onto the pine nuts and press to flatten and coat on both sides. Be careful not to coat it with too many nuts or you’ll run out before finishing. Lay the cookie on the baking sheet and repeat until all the dough and nuts are gone.
  4. Bake in the oven for about 12-15 minutes until they’re golden brown around the edges. Allow to cool completely before serving.

This recipe from Honest Cooking was republished with permission. It originally appeared on Coley Cooks as Pignoli Cookies.

Pinoli Cookies

Nicole Gaffney | Coley Cooks

Pinoli Cookies

Nicole Gaffney | Coley Cooks

Pinoli Cookies

Nicole Gaffney | Coley Cooks