Italian pignoli cookies
Many years ago I was invited to a traditional Italian Feast of the Seven Fishes Christmas Eve dinner. The cookie platter was a standout, especially the pine nut cookies with a hint of lemon. Perfect with a shot of espresso.
Heat the oven to 325 degrees. Line a cookie sheet with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a fork, beat together the almond paste, sugar and salt. Add the egg white gradually, while mixing, to form a smooth paste. Stir in the almond extract and lemon oil, and mix just until combined.
Use a very small (teaspoon-sized) cookie scoop or measuring spoon to form balls, rolling each ball in the pine nuts. Place the balls on the cookie sheet, spacing them a couple of inches apart.
Bake the cookies until set and the edges are just beginning to brown, 16 to 20 minutes, rotating halfway for even baking. Cool completely on the cookie sheet, then lightly sift powdered sugar over each cookie to garnish.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
