Cesare Casella, Stephanie Lyness

Biscotti alle Mandorle con Pinoli

Almond Cookies with Pine Nuts

Preparation info
  • Makes about

    2 dozen

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

These pine nut-topped cookies, crisp on the outside with soft interiors, are very common in bakeries throughout Italy.

Ingredients

  • 170 grams (1¼ cups) pine nuts
  • 230 grams (1

Method

Preheat the oven to 191°C (375°F). Line a sheet pan with parchment paper, or lightly butter it. Put the pine nuts in a shallow bowl; set aside.

In a bowl, beat together the granulated sugar, almond paste, and egg whites until creamy.

Sift in the confectioners’ sugar, sa