Pignoli: Italian cookie recipe
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This recipe makes 30 servings
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 |
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.
Ingredients
- 12 oz marzipan, crumbled
- 1 cup icing sugar
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 cup all-purpose flour
- 2 cups pine nuts
Preparation
In bowl, beat together marzipan, icing and granulated sugar 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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