This is a traditional Pignoli cookies recipe from the Nth. Italy region. Good gourmet stores & specialty food stockists do have the Pignoli nuts and there is no other way to make these cookies without the almond paste, they are essential ingredients.
This recipe is a favorite cookie to serve at Easter and Christmas festivities, also makes this a perfect gift giving treat.
Preheat oven to 160 degrees C, lightly grease and line baking tray
Using an electric mixer & medium bowl, blend almond paste until smooth consistency
Add egg whites and lemon extract until well combined and smooth in texture
Sift the 2 sugars together with the flour & salt, then slowly add to almond paste, electric mix on slow speed
Dough will be slightly sticky.
Using your hands, dampen them with water and form walnut sized balls in your palms and flatten into cookie shape
Place your Pignoli nuts in a small bowl, then press dough on one side of your cookie only
Place 1 cm apart on greased cookie tray baking for 20 – 25 mins. or until golden brown.
Remove cookies from oven if nuts appear to be burning so as not to taste bitter.
Cool cookies on cookie racks. Serve.
0 servings