Italian Pignoli Nut Cookies

Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts. MORE+ LESS-

By Betty Crocker Kitchens

December 21, 2015

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup granulated sugar

1/2

cup butter or margarine, softened

can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces

egg

cups Betty Crocker™ pine nuts (8 oz)

tablespoon powdered sugar

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1

Heat oven to 350°F. Line cookie 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 cookie sheets.
3

Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.

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.
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.