Preheat and Prep: Preheat the oven to 325°F and line a baking sheet with parchment paper.
Process Almond Paste: Cut the almond paste into pieces and process in a food processor until fully broken apart. It's best to buy almond paste from a grocery store for consistent quality.
Mix Sugars and Almond Paste: Add granulated and powdered sugars to the processor and blend until combined.
Add Wet Ingredients: Add egg white, salt, and optional almond extract. Process until the mixture forms a sticky, cookie-like batter. If the batter is too thin, gradually add almond flour until it reaches the right consistency.
Form Cookies: Use a mini ice cream scoop or measuring spoon to form dough balls. Roll each ball in pine nuts. Wet your palms to prevent sticking.
Shape and Bake: Place the dough balls on the baking sheet. Gently press down with a wet measuring cup or hand. Bake for 16-20 minutes until the bottoms are lightly golden.
Cool and Serve: Let the cookies cool, then sprinkle with icing sugar. Enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
If you’ve loved the Pignoli Cookie Recipe consider giving it a 5-star rating and sharing it with your friends and family.I hope this recipe brings as much joy to your home as it does to mine.🍪💕Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures. Don't forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook,Pinterest,And Twitter with the username "crispy cookies." I can't wait to see your wonderful baking photos and ideas.HAPPY BAKING🍪💕