Pine Nut Cookie Delights
Chewy almond cookies coated in buttery pine nuts with a delicate, crisp edge. Simple to make, bakery-level delicious.
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Servings:
Ingredients
Main Ingredients
- 10 oz almond paste, crumbled
- 0.5 cup granulated sugar
- 0.33 cup confectioners' sugar
- 2.5 oz egg whites about 2 large egg whites
- 1 tsp pure vanilla extract
- 0.25 tsp fine sea salt
- 1.25 cup pine nuts
- 0.5 tsp finely grated lemon zest optional, for brightness
- 2 tbsp confectioners' sugar, for dusting
Instructions
Preparation Steps
- Heat oven to 325°F. Line two baking sheets with parchment.
- Pulse almond paste, granulated sugar, and confectioners' sugar in a food processor until sandy.
- Whisk egg whites with vanilla, salt, and lemon zest until lightly foamy.
- With the processor running, stream in egg whites. Process until a sticky, smooth dough forms.
- Chill the dough 10 minutes to firm slightly for easier shaping.
- Add pine nuts to a shallow bowl. Scoop tablespoon-size portions of dough and roll to coat in pine nuts.
- Arrange on sheets, spacing 2 inches apart. Gently flatten tops. Dust lightly with confectioners' sugar.
- Bake 14–18 minutes, until edges are lightly golden and centers are just set.
- Cool on the pan 5 minutes, then transfer to a rack to cool completely for chewy centers.
- Store in an airtight container at room temperature up to 5 days.
Notes
Variation: Swap lemon zest for 1/2 tsp almond extract for a deeper almond aroma. For extra crunch, toast half the pine nuts lightly before coating. Serving tip: Dust with a second veil of sugar just before serving for a bakery finish. Storage: Freeze in a single layer, then bag; thaw 15 minutes at room temperature.
This recipe is an original creation inspired by classic Pine Nut Cookie Delights flavors. All ingredient ratios and instructions are independently developed.