Pignoli Cookies
A beloved Italian-American cookie
Servings: 10
Calories: 188.2kcal
Ingredients
- 250 g almond paste
- 1 egg white or less
- 100 g sugar
- pinolis as needed (about 50g or 2 oz)
Optional:
- Confectioner's powdered sugar for dusting.
Instructions
- Place the almond paste, cut into chunks or slices, along with the sugar in a food processor. Pulse to until you have a sand-like consistency.
- Then add the egg white little by little, just enough so the mixture comes together to form a kind of dough. It should be soft and sticky but not runny.
- Using a spoon or a cookie scoop, take walnut sized bits of the dough and roll them in your hands to form a ball.
- Lay pinoli nuts out on a tray or shallow bowl. Now either (1) gingerly press one side of the ball into pinolis so they adhere to one side, which will be the top of your cookies, or if you want extra pinolis (2) roll each dough ball into the pinolis so they adhere on all sides.
- Then lay the balls on a baking sheet, pinoli side up if using method 1 above. Make sure to space them out as they expand as they bake.
- Bake the cookies in a 160C/325F oven for about 15-20 minutes, or until they are cooked through and just lightly golden brown.
- Remove the cookies and let them cool completely before serving. Dust with confectioner's sugar if you like.
Nutrition
Calories: 188.2kcal | Carbohydrates: 22.6g | Protein: 3.3g | Fat: 10.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 5.4g | Sodium: 7.4mg | Potassium: 113.4mg | Fiber: 1.4g | Sugar: 19.2g | Vitamin A: 1.4IU | Calcium: 44.1mg