Italian · Dessert
Almond Paste Cookies
A classic Italian pasticceria staple, these almond paste cookies are dense, chewy, and intensely nutty, their sticky marzipan-like dough studded with pine nuts that toast to a golden crisp in the oven. Naturally gluten-light and finished with a delicate crackled crust, they're a trattoria case regular across the south of Italy.
$1
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
237Calories
6.7gProtein
14.7gFat
22.6gCarbs
16.2gSugar
2.7gFiber
15mgSodium
0mgChol
1.1gSat Fat
214mgPotassium
63mgCalcium
1.1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Espresso
local
Moscato d'Asti
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, combine the almond flour and sugar, rubbing together with your fingers to break up any lumps.
3
Add the lightly beaten egg white and vanilla extract, mixing until a soft, slightly sticky paste forms.
4
Dust your hands lightly with the all-purpose flour and divide the paste into 4 equal portions, rolling each into a ball.
5
Press each ball into the pine nuts, coating the outside thoroughly, and flatten slightly to about 2cm thickness.
6
Place the cookies on the lined baking sheet, spaced apart, and bake for 14-16 minutes until pale gold at the edges.
7
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Almond Flour, finely ground
- 30g30g Sugar White
- 18g18g Egg White, lightly beaten
- 2g2g Vanilla Extract
- 10g10g Pine Nut, whole, for coating
- 5g5g All Purpose Flour, for dusting hands
