Pignoli Strips

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 100 pieces


1 (15-oz) box white cake mix
1/2cup (1 stick) unsalted butter, softened
1 (3-oz) pkg cream cheese, softened
1 egg
1 1/2teaspoons almond extract
1/2cup pine nuts, divided
2 to 3tablespoons powdered sugar


  1. Preheat oven to 350°F. Grease or spray the bottom and sides of a 13x 9-inch baking pan.
  2. In a large bowl, place cake mix, butter, cream cheese, egg and almond extract. Using an electric mixer on medium speed, beat 2 to 3 minutes, stopping once to scrape down the bowl. Divide dough in half. Wrap one half in plastic wrap and refrigerate. Press remaining dough into the bottom of the prepared pan, leaving a 1-inch gap around the edges. Sprinkle with half the pine nuts, gently pressing into dough.
  3. Bake 20 to 30 minutes, until golden brown at edges and a toothpick inserted near the center comes out clean.
  4. Let cool 30 minutes on a rack, then remove from pan. Repeat with remaining dough and pine nuts. Once cool, cut into strips and sprinkle with powdered sugar.

Nutritional Info *per serving

  • Calories 34
  • Fat 2g
  • Cholesterol 5mg
  • Sodium 35mg
  • Carbohydrate 4g
  • Fiber 0g
  • Protein 0g