Pinoli Cookies
Forget your average sugar cookie—these Pinole cookies are simply to-die-for! They deliver an incredible combination of an airy, light crumb and perfectly chewy texture. Finished with a sweet piece of candied fruit, these are a a must make.
Servings: 32 Cookies
Equipment
- stand mixer or hand mixer
- Large baking sheet
- cooling rack
Ingredients
- 4½ cups almond flour
- 2 cups granulated sugar
- 2 whole eggs
- 3 egg whites whisked
- 2 tbsp almond extract
- ¾ cup pinoli also known as pine nuts
- powdered sugar for dusting
- 32 mixed glace cherries one for each cookie, optional
Instructions
- Preheat the oven to 340 °F and line a large baking sheet with parchment paper.In a large bowl add the whole eggs and sugar and using a hand mixer or stand mixer begin to mix on medium speed until light and fluffy, about 2 minutes.
- Next, in a small mixing bowl whisk 2 of your egg whites until frothy (reserve 1 egg white), then pour into the eggs and sugar bowl. Next add the almond extract and mix until combined.
- Add the almond flour, a third at a time, until well incorporated.
- Next, form the cookies into 1 inch balls, then flatten to create a symmetrical cookie. Each cookie should be the same size. If you are using candied fruit, place one cherry in the center of each cookie and press gently to secure it in the dough.Sammy's tip: if the dough starts to become sticky on your hands, keep a bowl of cold water nearby. Dipping your hands briefly into the water will prevent sticking and make handling the dough easier.
- In a shallow dish, add the pinoli (pine nuts).In a small bowl, whisk together the last egg white.Brush the top of each cookie with the egg whites then dip into the nuts and place the cookies onto your prepared baking sheet.Place the cookies approximately 1 inch apart.
- Bake for approximately 18-20 minutes. The secret to a perfect texture is to avoid over baking. Like a shortbread, you are looking for the very edges and bottomof the cookie to be just barely kissed with a light golden-brown color. The center should still look pale but set and not wet.
- Remove from oven and let sit on baking sheet for 5 minutes, then transfer to a cooling rack.
- Dust with powdered sugar.
Nutrition
Serving: 32g | Calories: 166kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 9mg | Potassium: 29mg | Fiber: 2g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 1mg
