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Bread & Cookies >  Italy >  Pine Nuts >  Valentine's Day >  Biscotto Pignoli >

 

Biscotto Pignoli

Pine Nut Cookies

• 12 oz. almond paste

• 1/2 C sugar

• 1 C confectioners' sugar

• 4 egg whites

• 1-1/2 C pine nuts, shelled

• Aluminum foil

Preheat oven to 325-degrees F. Line two cookie sheets with aluminum foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and two egg whites; process until smooth. Whisk remaining two egg whites in small bowl. Place the shelled pine nuts on a plate. With floured hands, roll dough mixture into 1-inch balls. Coat balls in egg whites, shaking off excess. Roll balls in the pine nuts, pressing lightly to stick. Arrange balls on the prepared cookie sheets; flatten slightly to form rounds (1-1/2 inch). Bake for fifteen to eighteen minutes, or until lightly browned. Allow to stand on cookie sheets for a few minutes; transfer to a wire rack to cool.

 

*Biscotto Pignoli image (C) Geoff Lane (2004). Used under the Creative Commons Attribution 2.0 Generic license.

 

Related Links:

• Food Fare Articles: Pine Nuts

• Food Fare Culinary Collection: Cupid's Kitchen

• Food Fare Culinary Collection: Italian Cibaria

• Food Fare Culinary Collection: Pine Nuts

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