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Recipe for family meals :

Pine Nut Cookies

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This is a cookie I grew up on. It was one of my grandmother's specialties. This recipe is from 'Lidia's Italian American Kitchen' and it is exactly how I remember them. When I make these, I check mine after baking for twelve minutes because ovens vary".


Butter, softened for the pans
1 pound canned almond paste
1 1/2 cups sugar
3 large egg whites
1 1/2 cup pine nuts (pignoli)


  • Arrange one rack in the upper third of your oven and the other in the lower third. Preheat to 350º. Line two baking sheets with parchment paper, or grease them lightly.
  • Crumble the almond paste into a mixing bowl. Beat with a handheld electric mixer until crumbled fine. Sprinkle the sugar over the almond paste while continuing to heat until the sugar is incorporated. Beat in the egg whites one at a time and continue beating until the dough is smooth. The batter can be formed into cookies and baked at this point, or wrapped in plastic wrap and refrigerated for up to one day.
  • Spread the pine nuts out on a plate. Roll 1 tablespoon of the dough into a ball between your palms. Drop the dough ball into the plate of pine nuts. When you have formed several dough balls, roll them in the pine nuts to coat lightly on all sides. Transfer them to the prepared baking sheets and press them lightly to flatten them slightly and help the pine nuts adhere to the cookies. Repeat with the remaining batter and pine nuts.
  • Bake the cookies until lightly browned and soft and springy, about 15 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored in a covered container at room temperature for up to a week.

Makes about 36 cookies

Shirley Cline