Pignoli: Italian cookie recipe
Chewy and crunchy, these sweet morsels are all about the pine nuts. This Italian cookie recipe is sure to be a hit at your next dinner party.
Servings:
Ingredients:
Pignoli
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 120 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| folate | 5% |
-
12 oz (375 g) marzipan, crumbled
1 cup (250 mL) icing sugar
1/2 cup (125 mL) granulated sugar
2 egg whites
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) pine nuts
Preparation:
In bowl, beat together marzipan, icing and granulated sugars and egg whites until smooth. Stir in flour until smooth thick paste.
Place nuts in small bowl. With wet hands, roll dough by 1 tbsp (15 mL) into balls; roll in nuts, pressing to adhere.
Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in centre of 325°F (160°C) oven for about 20 minutes or until golden brown. Let cool on pan for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Place nuts in small bowl. With wet hands, roll dough by 1 tbsp (15 mL) into balls; roll in nuts, pressing to adhere.
Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in centre of 325°F (160°C) oven for about 20 minutes or until golden brown. Let cool on pan for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Source
Canadian Living Magazine: June 2007
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