It’s time to learn and try the recipe for authentic Pignoli cookies. Pignoli cookies are Italian cookies made with almond paste, sugar and egg whites and finally wrapped in pine nuts before baking (pignoli is the Italian word for pine nuts).
And if you ask us, it is perfect for the whole year but ideal for this period when some people have started decorating the house.
Do you think of a better company to accompany you while you fool around with your Christmas tree? Okay, maybe a hot chocolate.
Materials:
200-220 grams of almond paste
1/4 cup granulated sugar
1/4 cup powdered sugar
1 large egg white
1/4 teaspoon salt
1 cup pine nuts
Implementation:
Place a grill in the middle of the oven and preheat the oven to 200 degrees. Lay a pan with oil paste. Break the almond paste into pieces and place them in the multi bowl. Add the granulated sugar and icing sugar and beat until the mixture is combined and crushed. Add 1 large egg white and 1/4 teaspoon salt and beat again until a smooth, thick dough is formed, about 20 seconds. Place the pine nuts in a small bowl. Divide the dough into 12 parts (one full tablespoon each). Working with 1 serving at a time, toss each cookie into the bowl with the pine nuts to cover. Place it in the pan, leaving the dough balls at least half a centimeter apart. Bake until the edges of the cookies are firm and the pine nuts are golden brown, about 15 to 17 minutes. Let them cool in the pan for 5 minutes, then transfer them to the grill to cool completely.
Baked cookies can be stored in an airtight container at room temperature for up to about 1 week.
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