Description
Soft and chewy Italian almond cookies coated with buttery pine nuts and lightly crisp on the outside. These classic bakery-style treats are simple to make and full of rich nutty flavor.
Ingredients
Scale
- 2 cups almond flour
- 3/4 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar
- 3/4 cup pine nuts
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour and granulated sugar. Add egg whites, vanilla extract, and lemon zest, then mix until a soft dough forms.
- Prepare the baking sheet by placing it near your workspace so the shaped dough can be transferred easily.
- Scoop small portions of dough and roll them into balls. Lightly dust with powdered sugar if needed to prevent sticking.
- Press pine nuts onto the surface of each dough ball so they coat the outside.
- Arrange the cookies on the lined baking sheet with space between each one.
- Bake for about 15 minutes until the tops are lightly golden.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a serving plate.
- Serve and enjoy their chewy almond center and nutty pine topping.
Notes
- Use fresh pine nuts for the best flavor and texture.
- If the dough feels sticky, chill it for 15 to 20 minutes before shaping.
- Do not overbake to keep the interior soft and chewy.
- Store cookies in an airtight container at room temperature for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pignoli cookies, italian almond cookies, pine nut cookies, chewy almond cookies, traditional italian cookies