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.
Author: Jeanie and Lulu's Kitchen
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)
Granulated Sugar (1 cup)
Almond Paste (1/4 cup)
Mahlab Seeds (1 Tbsp)
in its bowl.
Pulse them together until they are fine crumbs. Add the
Vanilla Extract (1 tsp)
next and pulse them in until a wet dough.
Lastly, add the
All-Purpose Flour (1/2 cup)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/2 tsp)
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!
They will keep in a sealed container for 3-4 days!
Nutrition Per Serving
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