Biscotti di Pinoli
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Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
4
Low
Nutrition per serving
Calories108.3 kcal (5%)
Total Fat7.6 g (11%)
Carbs9.5 g (4%)
Sugars6.8 g (8%)
Protein2 g (4%)
Sodium10.9 mg (1%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
Step 1
Preheat oven to 350ºF. Generously butter a large baking sheet.
Step 2
Crumble the almond paste into the large bowl of an electric mixer. Beat in the 2 egg whites and the confectioners' sugar until smooth. The batter should be very soft and sticky. If it is not, beat the extra eff white and add another tablespoon of egg white.
Step 3
Place the pignoli nuts in a small bowl. Drop a scant tablespoon of the batter into the nuts and roll it into a ball. Coating the cookies completely with nuts helps prevent them from sticking to the baking sheet. Place the ball on the prepared baking sheet. Repeat with the remaining batter and nuts, placing the balls about 1 inch apart.
Step 4
Bake for 18 to 20 minutes, or until lightly browned. Let cool for 2 minutes on the pan, then transfer the cookies to racks to cool completely. Dust the cooled cookies with confectioners' sugar. Storie in an airtight container or in the freezer up to 1 month.
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