One of the ways I like to mix up the variety of baked goodies included on a cookie platter is to include some cookies traditionally made in other countries. Spritz cookies from the Scandanavian region, and Pfefferneuse from Germany, and French Madelines are among the varieties that we enjoy! But the following cookies are a must-have!
Pignoli (pronounce it peen-yO-lee) cookies…a traditional Italian cookie. Their name comes from the delicious tiny pine nuts that are the outer layer of these yummy cookies. Have you ever had one? They are very decadent with a softish, creamy almond paste middle and a slightly crunchy exterior surrounded by those delectable pine nuts. And these are very easy to put together. They are a tiny mouthful and so cute with all those toasted pine nuts on the outside. I think that they are a must for our cookie platter! Be sure to hide a couple away for yourself! They disappear quickly!
These little morsels have a pronounced almond flavor that comes from the hit of almond three ways: the almond paste, almond extract, and almond flour. They are gluten free, grain free, dairy free but not sugar free! You can bake them to be just a little on the softer side, so that just the outsides are crisp and the insides are super soft and moist; or, the way my husband, Robert, likes them—a little crispier and chewier by baking just 2-3 minutes longer. Just keep an eye on them…the pine nuts can burn…you DEFINITELY do not want that! Enjoy!
Pignoli Cookies
Ingredients:
1 can almond paste *** 
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspooon vanilla extract
1/2 cup blanched almond flour
1 extra-large egg white, lightly beaten
6 ounces pine nuts
confectioners (powdered) sugar, optional
*** be sure to purchase almond paste not pie filling
Directions:
- preheat oven to 325
- line a baking sheet with parchment paper
- place the nuts onto a dinner plate
- in a food processor, break up the almond paste into small pieces, and pulse with the sugar, salt, and almond flour
- once the mixture is finely ground, slowly add the extracts and egg white just ‘til the dough comes together
- dump the dough onto a piece of waxed paper
- use a tablespoon measure to figure out the correct amount of dough and then pinch off pieces this size dropping them into the nuts (keeping your fingertips just slightly wet helps so much!)
- then, working quickly, roll a piece of dough covered with nuts into a small ball and place it on the lined baking sheet
- form all of the dough into cookies in this manner, placing them 1+1/2 inches apart
- bake the cookies 20 to 25 minutes
- remove from oven and allow to cool 5 minutes on pan and then completely cool on a rack
- optional: dust with confectioners sugar before serving
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
Merry Christmas to you and your loved ones!
♥ coleen
