Pignolia Cookies

Italian cookie


Makes 3 dozen cookies


2 c. blanched almonds, ground - 1 pound equals approx. 2 cups (can use any skinless almonds (not salted & roasted) 2 c. + 1 T. superfine sugar or regular sugar 1 t. vanilla 4 egg whites pinch of salt 2 c. pignolias

Nutritional information

No nutrition information available


Place one cup sugar & almonds in a blender or food processor & grind til they become a powder. Add vanilla. Beat egg whites with the salt til they form soft peaks, beat in remaining 1T. sugar, & gradually fold into almond powder (mixture should be sticky). Place pignolias in a shallow bowl or dish & drop almond mixture by spoonfuls into them, rolling gently to cover surface with nuts.Lightly butter large cookie sheet, dust with flour (or use non-stick paper liner). Place nut coated droplets of cookie batter onto cookie sheet 1" apart flattening them lightly with a moistened spatula. Bake in 400 degree oven fro 10 min. or til golden brown.