Italian Pignoli Cookies

Italian Pignoli Cookies

Ingredients

4 cups almond flour

2 cups granulated sugar

6 large egg whites

1 tablespoon almond extract

2 to 3 cups pignoli, pine nuts, for coating

Powdered sugar, optional for dusting

Instructions

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour and granulated sugar.

Add the egg whites and almond extract.

Mix until a thick, sticky almond dough forms.

Place the pignoli nuts in a shallow bowl or plate.

Scoop small portions of dough, about 1 tablespoon each.

Roll each portion gently into a ball.

Press each dough ball into the pignoli nuts so the outside is coated.

Place the cookies on the prepared baking sheet, leaving a little space between each one.

Lightly press each cookie down so it is slightly flattened.

Bake for 15 to 17 minutes, or until the cookies are lightly golden brown.

Watch carefully near the end so the pignoli nuts do not burn.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes.

Transfer to a cooling rack and let them cool completely.

Dust lightly with powdered sugar if desired.

Yield

Makes about 42 cookies.

Pro Tip

The dough will be sticky, which is normal. Lightly dampen your hands with water before rolling the cookies to make shaping easier. For the best flavor and texture, bake until the edges are golden but the centers still look soft.