This authentic chewy heavenly pignoli cookie recipe uses almond flour, sugar, and eggs. No almond paste needed. Flavored with almond extract and topped with pine nuts, and baked in 20 minutes. Better than the bakery!! Makes 40 cookies but recipe can be halved
INGREDIENTS
Cookie dough
▢4 ¾ cups (448 g) almond flour (~1 pound total)
▢2 ¼ cups (466.67 g) sugar (~1 pound total)
▢2 large (2 large) eggs
▢1 tablespoon (1 tablespoon) almond extract
To top cookies
▢1 large (1 large) egg white
▢½ cup (67.5 g) raw pignoli nuts (~ 4 ounces)
INSTRUCTIONS
To make the cookie dough
Preheat oven to 340 degrees
Add eggs and about half of the sugar to the bowl of a standing mixer and beat on medium speed until the mixture is light and fluffy (see photos)
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