Pignoli Almond Pine Nuts
Soft-centered cookies made with almond paste and rolled in pine nuts, offering a delightful combination of nutty flavors and a tender texture, perfect for gluten-free snacking or dessert.
Equipment
- 1 food processor for mixing dough
- 1 baking sheet lined with parchment paper
- 1 plastic wrap for chilling dough
Ingredients
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break the almond paste into chunks and pulse in a food processor with granulated sugar until a smooth paste forms.
- Add vanilla extract, salt, and egg; pulse until the mixture forms a cohesive dough.
- Shape the dough into a loose roll or ball, wrap in plastic, and chill for at least 4 hours.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Pour pine nuts into a bowl, scoop tablespoon-sized dough portions, and roll lightly in pine nuts to coat.
- Arrange cookie dough pieces on the baking sheet about 2 inches apart.
- Bake for 16 to 18 minutes until edges are lightly golden; centers should remain soft and shiny.
- Allow cookies to cool completely and dust with powdered sugar before serving.
Notes
- Chill dough a minimum of 4 hours for best texture.
- Cookies stay soft in center after baking.
- Store in an airtight container for several days.