Description
Pignoli cookies are classic Italian almond cookies topped with pine nuts. They are chewy, sweet, and perfect with coffee.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 cup pine nuts
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, combine almond flour, granulated sugar, egg whites, and almond extract. Mix until a smooth dough forms.
- Shape dough into small balls (about 1 inch in diameter).
- Dip the top of each cookie into pine nuts, pressing gently to adhere.
- Place cookies on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cookies cool completely on the baking sheet before serving. Dust with powdered sugar if desired.
Notes
- Store cookies in an airtight container at room temperature.
- For a softer cookie, bake for a shorter time.
- If the dough is too sticky, refrigerate for 30 minutes before shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg