Wednesday, December 1, 2010
Pignoli cookies are a traditional italian cookie. I had never tried them until a few weeks ago, but instantly fell in love with them. I knew I had to make them. The recipe I found looked pretty easy,in fact it is the only cookie recipe I have ever made that made exactly the number of cookies that the recipe yielded. They were just as good as the ones I had with burnt caramel ice cream at a restaurant in San Francisco.
When I returned to work I jokingly asked if anyone would like a cookie that fell in the snowbank. Well, they must have been pretty good, because someone ate the whole plate!
adapted very slightly from Food Blogga
2 ½ cups pine nuts
1 (7-ounce) tube of almond paste
¾ cup sugar
2 egg whites
½ tsp pure vanilla extract
¼ cup all-purpose flour
¼ tsp salt
Powered sugar for garnish, optional
Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Add the almond paste in chunks to the food processor; process until just mixed. Add sugar; process until crumbly. Add egg whites and vanilla; process until the dough begins to come together. Add flour and salt; process until fully blended and smooth.
Pour the remaining pinenuts into a small bowl. Using a teaspoon sized cookie scoop, or roll a teaspoon sized scoop of batter into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
Cool on racks. Makes exactly 30 cookies (well, it did for me).