Italian Pignoli - Pine Nut Butter Cookies

A traditional Italian pignoli cookie built on our Tallow & Crumb almond-forward foundation. Lightly crisp on the outside, tender and chewy through the center, and generously studded with toasted pine nuts, these low-carb, keto-friendly Pignoli Cookies deliver rich almond depth and old-world elegance in every bite—equally suited to a festive tray or a strong afternoon espresso.

Ingredients:

1 cup (111 g) The Butter Cookie Mix

1 large pasture-raised egg

1/3 (75 g) salted butter (or tallow plus a pinch of salt)

2 tbsp pine nuts 

¼-½ tsp almond essence (al gusto - to taste!)

Directions:

Cream the butter & add the egg and add the almond essence. 

Add the cookie mix. Do not overmix. Hand mix in the pine nuts. 

Place in the refrigerator for 30 mins. 

Drop dough onto a parchment lined cookie sheet. 

Bake 325 12-15 minutes. 

Makes 10-12 cookies. 

Let cool before indulging!

Soft-centered cardamom butter cookies, gently cracked and fragrant with spice, baked to a pale golden finish.