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Pignoli Cookies

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Pignoli Cookies

This recipe makes 36 cookies servings

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Nutritional Info

Per cookie: about -
cal 112
pro 3 g
total fat 8 g
sat. fat 1 g
carb 9 g
fibre 1 g
chol 0 mg
sodium 5 mg
potassium 89 mg
% RDI: -
calcium 1
iron 4
folate 2

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.

Ingredients

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

Preparation

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.)

Source : Canadian Living Magazine: December 2009

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