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Italian Pignoli Nut Cookies

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Italian Pignoli Nut Cookies
  • Prep 60 min
  • Total 1 hr 30 min
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Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.
May 16, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 200 g almond paste, crumbled into 1/2-inch pieces
  • 1 egg
  • 2 cups pine nuts
  • 1 tablespoon icing sugar

Steps

  • 1
    Heat oven to 350°F. Line baking sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
  • 2
    For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on baking sheets.
  • 3
    Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from baking sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with icing sugar.

Expert Tips

  • Tip 1
    Purchasing Look for pine nuts in the grocery store near the other nuts. Look for budget-priced pine nuts in the bulk-foods section of the store or in club stores.
  • Tip 2
    Did You Know? Pignoli ("peen-YOH-lee") is the Italian word for pine nut. The long process used to extract the nuts from the cones makes them expensive.

Nutrition Information

107.4 Calories, 8,7g Total Fat, 1.6g Protein, 6.8g Total Carbs, 5.5g Sugars

Nutrition Facts

Serving Size: About 3 dozen cookies
Calories
107.4
Total Fat
8,7g
Saturated Fat
2.1h
Trans Fat
0.5g
Cholesterol
11.9mg
Sodium
3mg
Total Carbs
6.8g
Dietary Fiber
0.5g
Sugars
5.5g
Protein
1.6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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