10 July, 2015
Pinoli biscotto
Pine Nut Cookies: Pignolo (plural pignoli) is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of southern Italy, and in Sicilian communities in the United States.
Ingredients
- 1 cup sugar
- 1 7oz Tubes almond paste
- 1 1/2 cup Pine nuts (pignoli)
- 1 Orange
- 2 l Large egg whites
Servings: People
Instructions
- Preheat the oven to 350ºF. Butter and flour two baking sheets and set them aside or use parchment paper.
- Get your egg whites ready.
- Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
- Spread the pine nuts on a plate. Form the dough into 2 tablespoon-sized balls by rolling in in between the palms of your hands, then roll the dough in the pine nuts until coated,
- Place on baking sheets.
- Sprinkle pine nuts on dough, bake until lightly golden and springy to the touch, about 20 minutes.
- Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
Recipe Notes
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Nutrition Facts
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