Pignoli Cookies
30 people added this to their Recipe Box
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 112112 cal |
| pro | 3 g3g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 5 mg5mg sodium |
| potassium | 89 mg89mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| folate | 22 folate |
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 1-1/2 cups whole blanched almonds
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 3/4 cup icing sugar 3/4 cup icing sugar
- 2 egg whites 2 egg whites
- 1/2 tsp almond extract 1/2 tsp almond extract
- 2 cups pine nuts 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.)
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
- Keywords : Christmas; Gluten-free; Snacks; Almonds; Sugar; Eggs; Bake; Make-Ahead; 200 calories;
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