Pignoli Cookies

Also known as Pine Nut Cookies, or Italian Porcupines. I got this recipe from my brother-in-law, then made a few adjustments. Mine are not as heavily crusted in pine nuts, but if you would like that then I would try scooping/rolling the dough balls.

Susie Loeffler @suzles76

Saved

Ingredients

8 ozalmond paste
1/2 c.sugar
1/2 c.powdered sugar
2egg whites
1 tsp.vanilla
3 Tbspflour
Pinchsalt
1-1 1/2 c.pine nuts

Saved

Steps

1

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
2

In blow of electric mixer, beat paste and sugars on medium until the mixture resembles coarse crumbs.
3

Add egg whites and vanilla, beat on medium high until smooth.
4

Mix flour and salt. Add to the almond mixture and beat until combined. **Dough will be soft and sticky.**
5

Scoop dough into a piping bag and pipe out cookies onto the baking sheets. I like a bite-sized cookie, so I pipe about the size of a 50 cent piece, about 1/2" thick. Sprinkle the dough with pine nuts to taste.
6

Bake, rotating sheets halfway through, for 15 minutes or until pine nuts are golden. Transfer to a wire rack (I do this on the paper or mat) and cool completely.
7

Lightly dust each cookie with powdered sugar.