Cooking in progress....

Pignoli Cookies

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.6818
Energy (kCal)1342.218
Carbohydrates (g)108.2714
Total fats (g)94.909
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F; line a cookie sheet with parchment paper or foil. | 2. Combine grated almond paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs. | 3. Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste. | 4. Add flour and salt. Mix until just combined. Cover and refrigerate for one hour. | 5. Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet. | 6. Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond paste 1 box grated - - - -
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    sugar 1/2 cup powdered 233.4 59.861999999999995 0.0 0.0
    egg white 2 34.32 0.4818 7.194 0.1122
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    purpose flour 3 tablespoons - - - -
    salt 1 pinch - - - -
    pine nut 1 cup 908.55 17.658 18.4815 92.2995

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition