Pignoli Cookies

I haven’t made my Pignoli Cookies in a minute from my cookbook, and I made them this week, and wow…They’ve got just a bit of lemon zest and nutmeg, like the perfect background music. They’re buttery, just a tad chewy. I decided when writing the cookbook to leave out a traditional marzipan pignoli cookie because I just don’t like that version. They’re too sweet, too many fake almond/cherry vibes. My pignoli cookie is a not too sweet, let the pine nuts shine, sugar cookie vibe.

Since it’s the holiday season, I thought I’d share this recipe from my cookbook with you!

Pignoli Cookies:

1 cup all-purpose flour

¼ cup pine nuts + 1 cup for rolling

1 tablespoon flaxseed meal + 3 tablespoon warm water

½ cup sugar

½ cup v. butter

½ teaspoon baking soda zest of half a lemon pinch of nutmeg

Makes 12 large cookies or 24 smallish cookies

Steps:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

1.) Mix together the flaxseed meal and warm five minutes.

2.) In a food processor, pulse the ½ cup pine nuts, flour, cornmeal, baking soda, and nutmeg together until pine nuts. are just about ground.

3.) Using an electric mixer, cream together the sugar and butter on medium speed until creamy. Add in the flax seed mix until light and fluffy. Add in the lemon zest and mix until incorporated.

4.) Add the dry ingredients to the wet. Mix until dough comes together.

5.) Roll cookie dough into 2-inch balls. Lightly roll dough in pine nuts. Place on baking sheet about 2 inches apart.

6.) Bake for about 7-10 minutes, or until edges are golden brown. Allow to cool on baking sheet for 2 minutes. Transfer to cooling rack.