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Pignoli Cookies (Biscotti di Pinoli)

on May 20, 2010

Of all the Italian cookies this is by far one of my favorites. It is my Dad’s favorite too. Anybody who’s bought these at the Italian bakery knows how expensive they can be!  But the best thing is that you can make them yourself for a fraction of the cost and it’s easy! The most expensive ingredient is of course, pignoli nuts. But keep an eye open when you’re in the grocery store, Walmart, warehouse club of choice, even the dollar stores! You can usually find a package of pignoli nuts for a reasonable price. I always buy as much as I can when I find them on sale too, because you can store them in the freezer or refrigerator to keep them fresh. Plus they’re always good in salads or with other dishes as well! These cookies are so moist and yummy you can’t eat just one!

INGREDIENTS:

½ cup sugar

½ cup confectioners’ sugar

¼ cup all-purpose flour

1/8 cup teaspoon salt

1 8-ounce can/tube almond paste

2 egg whites, slightly beaten

2 cups pignoli nuts (Pine nuts)

Confectioners’ sugar


DIRECTIONS:

1. Preheat oven to 300ºF. Lightly grease 2 large cookie sheets. Sift sugars with flour and salt, set aside.

2. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well-blended and fairly smooth. Stir in flour mixture until well blended.

3. Take a spoonful of the dough and dip it into a bowl of pine nuts. Slide the dough onto the prepared cookie sheet 2 inches apart.

4. Bake 20-25 minutes or until golden. Remove cookies to rack to cool. Sprinkle with confectioners’ sugar.

Makes about 30 tasty and delicious cookies. Can be stored in an airtight container or in the freezer up to a month. (Like there would be any left over!!)


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