Spiced Pignoli Cookies

These spiced pignoli cookies are so simple to make and an amazing snack! They are an Italian classic cookie with a bit of a Lebanese twist for a perfect combination.

Total Time

35min

5.0

1 Rating

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 1/4 cups

Pine Nuts , divided

•

1 cup

Granulated Sugar

•

4 Tbsp

Almond Paste

•

1 Tbsp

Mahlab Seeds

•

1 tsp

Vanilla Extract

•

Eggland's Best Classic Egg

•

1/2 cup

All-Purpose Flour

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1/4 tsp

Baking Powder

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a cookie sheet with a silicone mat or parchment paper.

Set up a food processor and combine the Pine Nuts (3/4 cup) with Granulated Sugar (1 cup) , Almond Paste (4 Tbsp) , and Mahlab Seeds (1 Tbsp) in its bowl.

Pulse them together until they are fine crumbs. Add the Vanilla Extract (1 tsp) and the Eggland's Best Classic Egg (1) next and pulse them in until a wet dough.

Lastly, add the All-Purpose Flour (1/2 cup) , Simply Organic Cinnamon, Ground (1/2 tsp) , Ground Nutmeg (1/2 tsp) , and Baking Powder (1/4 tsp) and pulse them in just until they disappear.

Pour the remaining Pine Nuts (1/2 cup) into a shallow bowl. Then scoop out a mound of dough using a heaping 1 1/2-inch cookie scoop and roll it into a ball. Roll the ball in the pignoli nuts and gently press the nuts in to coat the dough.

Transfer the dough to the lined sheet, press it down into a disk, and repeat until you have a dozen cookies on the tray. Bake the spiced pignoli cookies for about 20 minutes, until they are golden and baked through.

When they are done let them cool on the sheet for a couple of minutes, then transfer them to a rack to finish cooling. Enjoy them right away or whenever you'd like. Serve and enjoy!

Author's Notes

They will keep in a sealed container for 3-4 days!

Nutrition Per Serving

CALORIES

215

FAT

11.2 g

PROTEIN

3.2 g

CARBS

26.8 g