Sicilian pignoli cookies are small soft and chewy balls made from almond dough and dotted with crispy pine nuts. Although there are very few ingredients for Pignoli – almond paste, pine nuts, sugar and egg white, due the relative high cost of the first two this cookie is considered special, baked mainly for Christmas and New Year and gives real pleasure. For the test it is better to take not marzipan, but almond paste, it contains less sugar and is more malleable in work. And for those who are looking for a recipe for delicious gluten-free pastries, This cookie is a real find.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 1hour. 10 min. Difficulty: easy Quantity: 42 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of 227 gr. almond paste
- 1 and 1/3 Art. powdered sugar
- 0.5 tsp coarse salt
- Squirrels 3 large eggs
- 1.5 tbsp. pine nuts
Recipes with similar ingredients: almond paste, icing sugar, eggs, pine nuts
Recipe preparation:
- Preheat the oven to 160 ° C. Cover 2 parchment baking sheets paper or silicone baking mats.
- In a food processor, mix almond paste, powdered sugar and salt to form a loose mass. Add egg whites and keep kneading a uniform dough.
- Coarsely chop the pine nuts and put them in a bowl. Roll up from dough balls with a volume of 1 tbsp. l and roll them in nuts to free to cover. Place on prepared baking sheets on a distance of 7 cm. Bake for 20 minutes, then transfer to a wire rack and cool. Cookies can be stored for about 2 weeks in an airtight container.
