Pignoli Amaretti (Pine Nut Cookies)
Description:
These Pignoli Amaretti are, without a doubt, my favorite cookies in the entire world! Often quite pricey when purchased from an Italian bakery, this homemade version surpasses anything I’ve ever tasted. I adore baking all kinds of Italian cookies, but these delightful treats are truly my specialty. Breaking up almond paste is a fun task that’s even better when shared; it’s a perfect opportunity to chat with my kids, and I fondly remember doing it with my sister once too.
Recipe Details:
| Prep Time | Cook Time | Total Time | Yield |
|---|---|---|---|
| 30 minutes | 15 minutes | 45 minutes | 50 cookies |
Nutritional Information (per cookie):
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 132.8 | 7.5 g | 0.6 g | 0 mg | 5.8 mg | 15.6 g | 0.8 g | 13.5 g | 2.2 g |
Ingredients:
| Ingredient | Quantity |
|---|---|
| Almond paste | 1 ½ cups |
| Granulated sugar | 1 ½ cups |
| Confectioners’ sugar | 1 cup |
| Egg whites | 4 large |
| Pine nuts | 2 cups |
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to a delightful 350 degrees Fahrenheit (175 degrees Celsius). This temperature is crucial for ensuring that the cookies bake evenly and develop a lovely golden color. -
Prepare the Almond Paste:
Take your almond paste and break it into small, pebble-like pieces. This step can be a little tedious, but it’s a wonderful activity to share with family. It’s nice to have someone sitting with you to chat and enjoy the moment as you prepare for the baking. -
Mixing the Ingredients:
In the bowl of an electric mixer, combine the broken almond paste, granulated sugar, confectioners’ sugar, and the egg whites. Start the mixer on low speed to blend everything together gently, ensuring that the almond paste incorporates well with the sugars and egg whites. -
Increase the Speed:
After the initial blending, increase the mixer speed to medium and continue mixing the dough for about 2 minutes. The mixture should transform into a sticky dough, which is a sign that the ingredients are coming together beautifully. -
Prepare for Rolling:
To make rolling the cookies easier, keep a bowl of water nearby. Dipping your fingers into the water before handling the dough will prevent it from sticking to your fingers, making the rolling process much more enjoyable. -
Form the Cookies:
With your wet fingers, take small portions of the dough and roll them into one-inch balls. Once formed, roll each ball in the pine nuts, ensuring they are coated well, which will add a lovely crunch and flavor to the cookies. -
Arrange on Baking Sheet:
Place the pine nut-coated balls about 2 inches apart on a baking sheet lined with parchment paper or a Silpat mat. This spacing is important to allow the cookies to spread slightly while baking. -
Flatten the Cookies:
Lightly flatten each cookie with your fingers. This step helps them bake evenly and gives them that classic amaretti look. -
Bake to Perfection:
Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes. Keep an eye on the cookies as they bake; they should turn a lovely golden hue and will have a delicate texture. -
Cool and Serve:
Once baked, allow the cookies to cool completely on the baking sheet before removing them with a metal spatula. This cooling step is crucial as it ensures the cookies hold their shape and texture perfectly.
Enjoy these delightful Pignoli Amaretti with a cup of espresso or your favorite tea, and share them with loved ones to create even more cherished memories!
