…so here they are! Veronica’s (the winner of my second giveaway) choice for favorite Italian dessert to have with espresso/coffee…pignoli cookies!
I went right to Lidia’s recipe, and couldn’t believe how easy it was…and how delicious the cookies are! Next time though, I’ll keep these two things in mind…
– The cookies spread way more than I thought they would…so, don’t place them too close together.
– The recipe says to “pinch” the dough and roll it in your hand. Well, the dough was REALLY wet and sticky. I even sprayed my hands with cooking spray but it didn’t help. So, I sprayed a spoon, scooped up the dough and set it on the pan, then sprinkled the pignoli nuts on top. I suggest you do the same.
Try them out – they’re SO easy, and they taste terrific. Can’t wait to have another one later with my coffee 🙂
from Lidia Bastianich
1 pound canned almond paste
1 1/2 cups sugar
3 egg whites
1 cup pine nuts (pignoli)
Place one rack in the upper third of the oven and the other in the lower third. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Crumble almond paste into a mixing bowl. Beat with a handheld mixer till finely crumbled. Sprinkle sugar over almond paste and continue to beat until sugar is incorporated. Beat in egg whites, one at a time, until batter is smooth.
Spread pine nuts out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll ball in pine nuts. Repeat with remaining dough.
Bake cookies until lightly browned and soft, about 20 minutes. Remove and cool completely on wire racks before serving. Cookies can be stored at room temperature for up to a week.