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
MethodIn 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
- Iron 4.0
- Folate 2.0
- Calcium 1.0