Happy Holidays!

Pignoli Amaretti are the perfect holiday cookie. They are crunchy on the outside, chewy on the inside and irresistible.
I love to add these to holiday cookie platters or gift boxes. They last for at least a week, so you can make them ahead of time and store in an airtight container. The dough also lasts up to three days in the refrigerator.
The ingredients are a little more expensive though as the price of almond flour and pine nuts is so high.
A lot of recipes for this cookie call for almond paste. For the home baker though it’s hard to find almond paste or if you do it is very expensive, not to mention it’s loaded with sugar and there is no way to know exactly how much sugar is in it. By using almond flour instead,

I can control the amount of sugar in the recipe.
I was able to cut down on the amount of sugar from my original recipe as well without affecting the end results.
Enjoy!
Avec Amour, Victoria and Alexander

Pignoli Amaretti

Yeild – 3 Dozen

1 3/4 Cups Almond Flour

3/4 Cup Sugar

1/2 Cup Powdered Sugar

2 Egg Whites, large

1 Cup Pine Nuts

1. Spread nuts in a single layer on a parchment or silpat lined baking pan

and toast in a 300 degree oven for 6 minutes. Cool.

2. Put almond flour, sugar, powdered sugar

and egg whites

into a food processor and pulse, scrape down sides

and continue to pulse until dough forms,

you can chill dough now or use right away.

3. Pre-heat oven to 300 degrees. If using unchilled dough it will be very sticky, scoop a tablespoon amount with a spoon,

roll into a ball with your hands

and roll into toasted pine nuts, press balls down into a disc and arrange on a parchment or silpat lined baking pan

and bake 18 – 19 minutes until golden brown on bottom.

If using chilled dough it will be easier to scoop with a cookie scoop,

but harder for the nuts to stick so drop into nuts and press nuts into cookie, arrange and bake.

Print

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Divine Pignoli Amaretti, Italian Holiday Pine Nut Cookies from Alexandersmom.com

Yield: 3 Dozen Cookies

Ingredients

• 1 3/4 Cups Almond Flour
• 3/4 Cup Sugar
• 1/2 Cup Powdered Sugar
• 2 Egg Whites, large
• 1 Cup Pine Nuts

Instructions

1. Spread nuts in a single layer on a parchment or silpat lined baking pan and toast in a 300 degree oven for 6 minutes. Cool.
2. Put almond flour, sugar, powdered sugar and egg whites into a food processor and pulse, scrape down sides and continue to pulse until dough forms, you can chill dough now or use right away.
3. Pre-heat oven to 300 degrees. If using unchilled dough it will be very sticky, scoop a tablespoon amount with a spoon, roll into a ball with your hands and roll into toasted pine nuts, press balls down into a disc and arrange on a parchment or silpat lined baking pan and bake 18 - 19 minutes until golden brown on bottom. If using chilled dough it will be easier to scoop with a cookie scoop, but harder for the nuts to stick so drop into nuts and press nuts into cookie, arrange and bake

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