Pignoli Cookies (Biscotti ai Pinoli)

Preheat the oven to 350F (180C) and line a baking tray with baking parchment.

Put the ground almonds (2 cups/200g), granulated sugar (½ cup/100g), powdered sugar (½ cup/65g) and a pinch of salt in a food processor and pulse a few times until just combined.

Add the egg whites (3 large), lemon zest and almond extract (1 tsp) and blitz everything together until thoroughly combined.

Put the pine nuts (½ cup/50g) into a clean bowl. Using wet hands roll the dough into 1 tbsp balls around 1.5 inch in size. Drop each ball into the bowl of pine nuts so one side is completely covered then place on the baking tray.

Bake in the oven for 25-30 minutes until slightly golden around the edges. Let them cool completely then dust in extra powdered sugar.

Equipment Needed

Spice Level:

Dietary