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Biscotto Pignoli (Italian Pine Nut Cookies)Biscotto Pignoli

Pine Nut Cookies

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.


Food Fare: Recipes with Pine Nuts*Biscotto Pignoli image (C) Geoff Lane (2004). Used under the Creative Commons Attribution 2.0 Generic license.


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