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Pignoli

Pignoli

Pignoli

A classic italian Christmas cookie. Much Expensive. Such Tasty.

These overcook quickly. You want them to be chewy, so check after 15 minutes, just in case your oven is too potent.

  • 30 cookies
  • 20 minutes
  • 20-22 minutes

Ingredients

Cookies

  • 4 3/4 cup almond flour
  • 2 1/4 cup sugar, divided
  • 1 tablespoon almond extract
  • 2 eggs lightly beaten
  • pinch salt Topping
  • 1 egg white
  • 1 spoon water
  • 1/2 cup pine nuts

Directions

  1. Preheat the oven to 340°F, and prep two baking sheets with parchment paper.
  2. Add eggs and half of the sugar to a bowl.
  3. If you are very strong, beat this mix until it is light and fluffy. If you are smart and blessed with a stand mixer, use that.
  4. Add almond flour, the remaining sugar, the salt, and the almond extract.
  5. Mix it all up. The mix should be stiff, but not dry.
  6. Mix egg white with spoonful of water, and put it in a small bowl. Lay out pine nuts in a shallow container.
  7. Pull out balls of dough slightly smaller than a golf ball.
  8. Make them round, then dip the top in the diluted egg-white, then roll it in the pine nuts so they stick to the top.
  9. Place it on the tray, and slightly flatten.
  10. Bake 20ish minutes, but check at 15 in case your oven is too exuberent. Should have a really light brown color.