Pignoli Cookies
These classic Pignoli Cookies are soft, chewy, and loaded with pure almond flavor thanks to almond paste. Each cookie is generously coated in pine nuts that toast beautifully as they bake, giving you that irresistible bakery-style crunch on the outside with a tender, chewy center.
Servings: 18 cookies
Ingredients
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 whole large egg
- 2/3 cup pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break the almond paste into smaller pieces into a large food processor. Add the sugar and pulse until it becomes a paste and sugar starts to dissolve, about 2 minutes.
- Add the vanilla extract, salt and egg. Pulse until it becomes a dough.
- Remove the dough from the food processor and put it onto a piece of plastic wrap and form into a loose roll or dough ball. The cookie dough will be soft. Chill for at least 4 hours in the refrigerator.
- Preheat the oven to 350 degrees F and line an baking sheet with parchment paper. Place the pine nuts in a bowl.
- Spoon out 1 tablespoon of dough and roll it in the pine nuts. They don't need to be fully covered. Continue with the rest of the cookie dough, placing about 2 inches apart.
- Bake for 16-18 minutes or until the edges are a light golden brown. The centers might be soft and shiny, this is normal. Let the cookies cool and dust with powdered sugar. Enjoy!