Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.
Italian Pignoli Nut Cookies
- Prep Time 60 min
- Total 1 hr 30 min
- Servings 36
- Ingredients 7
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
- 1 egg
- 2 cups pine nuts (8 oz)
- 1 tablespoon powdered sugar
Instructions
-
Step1Heat 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.
-
Step2For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
-
Step3Bake 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.
Nutrition
170
Calories
10g
Total Fat
2g
Protein
18g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 170
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 1/2g
- Cholesterol
- 15mg
- 4%
- Sodium
- 60mg
- 3%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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