Pignoli Cookies

Pignoli Cookies 150 Author: Canadian Living Credits: Pignoli Cookies 150

Gluten-Free    Dairy-Free
These traditional Italian pine nut–studded cookies are both crunchy and chewy. Roll the dough into balls with slightly damp hands to prevent sticking.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1 1/2 cup whole blanched almond
  • 3/4 cups granulated sugar
  • 3/4 cups icing sugar
  • 2 egg whites
  • 1/2 teaspoon almond extract
  • 2 cups pine nuts

Method

In food processor, coarsely chop almonds. Add granulated sugar and icing sugar; process until in fine crumbs. Add egg whites and almond extract; process for 2 minutes to form smooth sticky dough. Refrigerate for 10 minutes.

Roll by heaping 1 tsp (5 mL) into balls; roll in pine nuts. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.

Bake in 325°F (160°C) oven until edges are light golden and tops are firm, about 18 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts Per cookie: about

  • Sodium 5 mg
  • Protein 3 g
  • Calories 112.0
  • Total fat 8 g
  • Potassium 89 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pignoli Cookies

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