These traditional Italian cookies are wonderful.  They have a slightly chewy, yet crunchy texture from their almond paste filling and toasted pine nut topping.  They are not too sweet and make a very nice biscotti alternative alongside of a cappuccino.  They are also incredibly easy to make!  I have embellished the recipe below with orange zest, to give it a brighter flavor, but if you prefer these without, you can simply omit it.

Pignoli Cookies

3/4 cup Pine Nuts + 1 1/2 cups for rolling
1 cup Powdered Sugar
1/4 cup Almond Paste (sometimes called Marzipan)
1 tsp. Vanilla Extract
1 large Egg
1/2 cup All-purpose Flour
1/4 tsp Baking Powder
1/4 tsp Salt
Zest of 1/2 an Orange – finely grated

In your food processor, combine the 3/4 cup of pine nuts, powdered sugar and almond paste—mix until you have a fine, sandy texture.  Then add the egg and vanilla extract.  Once combined, add the remaining ingredients and mix until smooth.

Roll the dough into 1” sized balls.  Then roll into the extra pine nuts (you will have leftovers).  Then press the ball into a slightly flat disc and bake at 350 degrees for about 15 - 20 minutes, or just until the pine nuts are well toasted.

Filed Under: Food Talk