Pignoli Biscuits

    Pignoli Biscuits


    153 people made this

    About this recipe: These Italian macaroon-like biscuits call for pinenuts, lending a unique flavour. These are flourless and therefore gluten free. They make delicious food gifts at Christmas.

    Serves: 36 

    • 350g almond paste
    • 100g caster sugar
    • 120g icing sugar
    • 4 egg whites, divided
    • 200g pinenuts

    Prep:30min  ›  Cook:18min  ›  Ready in:48min 

    1. Preheat oven to 170 C / Gas mark 3. Line 2 baking trays with foil; lightly grease foil.
    2. Mix almond paste and caster sugar in food processor until smooth. Add icing sugar and 2 egg whites; process until smooth.
    3. Whisk remaining 2 egg whites in small bowl. Place pinenuts on shallow plate. With lightly floured hands roll dough into 2.5cm balls. Coat balls in egg whites, shaking off excess, then roll in pinenuts, pressing lightly to stick. Arrange balls on prepared baking trays, and flatten slightly to form a 3cm round disk.
    4. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on trays 1 minute. Transfer to wire rack to cool.

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