pine nut cookies

Delicious Pignoli Cookies (Biscotti ai Pinoli) made with ground almonds, egg whites, and crunchy pine nuts. These cookies are soft and chewy on the inside with a crispy and crunchy outside, so delicious and easy to whip up using a food processor!

Pignoli Cookies (Biscotti ai Pinoli)

almonds ((200 grams))

sugar ((100 grams))

sugar sugar

almond extract

lemon

salt

pine nuts ((50 grams))

Preheat the oven to 350F (180C) and line a baking tray with baking parchment.

Put the ground almonds (2 cups/200g), granulated sugar (½ cup/100g), powdered sugar (½ cup/65g) and a pinch of salt in a food processor and pulse a few times until just combined.

Add the egg whites (3 large), lemon zest and almond extract (1 tsp) and blitz everything together until thoroughly combined.

Put the pine nuts (½ cup/50g) into a clean bowl. Using wet hands roll the dough into 1 tbsp balls around 1.5 inch in size. Drop each ball into the bowl of pine nuts so one side is completely covered then place on the baking tray.

Bake in the oven for 25-30 minutes until slightly golden around the edges. Let them cool completely then dust in extra powdered sugar.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1610472129/juqoh3xflrqrljijo6hx.mp4

Pignoli Cookies

Italian Pignoli Cookies are crispy on the outside and chewy in the center. Make a batch for holidays, cookie exchanges, or a simple treat!

Italian Pignoli Cookies Recipe (Pine Nut Cookies)

almond paste

sugar

kosher salt

vanilla extract

pine nuts

Preheat oven to 325°F.

In the bowl of a food processor, add almond paste and pulse until it is broken into small crumbs.

Add granulated sugar, powdered sugar, and salt to the almond paste and pulse several more times until mixture is evenly combined.

Add egg whites to the bowl and pulse again until mixture forms a sticky dough.

Use a 1 1/2 tablespoon cookie scoop to scoop even balls of dough. Drop the balls into a small bowl filled with the pine nuts. You want to coat just one side of the dough ball with pine nuts. Carefully flip the dough ball over onto a baking sheet lined with parchment paper, pine nut side up.

Fill in any holes with additional pine nuts so that the top and sides of the ball are evenly coated with pine nuts.

Place the balls 1 inch apart on the cookie sheet.

Bake for 14-15 minutes or until the cookies are puffed with a slight dome on the top and are noticeably light golden brown around the bottom edges. The cookie should appear slightly shiny with some browned pine nuts on the top.

Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.

I tried Donna's Italian Pignoli Cookies recipe, and it was a breeze! I added a tiny pinch of almond extract to enhance the flavor, and they turned out amazing. Thanks, Donna!

I just made these Italian Pignoli Cookies following Donna and Chad's recipe from The Slow Roasted Italian, and they turned out fantastic! Crispy on the outside and chewy on the inside – pure perfection!

These cookies were absolutely delicious! So easy to make!! I may use a smaller scoop next time as I only got 15 cookies out of the recipe. Definitely making these again!

I was so interested by how these look that I had to try making them. They are so good. Crispy on the outside, chewy in the middle. Tastes nutty and delicious!

Top 2 pine nut cookies recipes from across the web

The most viewed pine nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pignoli Cookies (Biscotti ai Pinoli...

Italian Pignoli Cookies Recipe (Pin...

Top 2 pine nut cookies recipes from across the web

The most viewed pine nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pignoli Cookies (Biscotti ai Pinoli...

Italian Pignoli Cookies Recipe (Pin...

The most viewed pine nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine