Recipe: Josh Emett’s almond and pignoli cookies

A traditional Italian treat with a light, meringue-esque texture and delicate almond taste, a Pignoli Cookie is the perfect coffee accompaniment. Beautiful when coupled to a generous cappuccino, milky latte or macchiato made using Nespresso’s Tribute to Milano Grand Crus — a reissue of one of Nespresso’s most well-loved limited editions — the aromatic ristretto was inspired by the enchanting Italian city. Designed to be enjoyed alongside a light bite (where the dainty pignoli cookies come in), here, Josh Emett shares his family’s favourite recipe.

125g ground almonds
70g caster sugar
1 tsp self-raising flour
1 tsp vanilla extract
1 egg white
¼ cup pignoli (pine nuts), toasted
½ cup icing sugar for dusting

Preheat the oven to 170ºC and line a tray with baking paper.
Toss the ground almonds, sugar, self-raising flour, and pine nuts into a bowl and mix well.
In another bowl, beat the egg white and vanilla together until stiff. Fold the dry ingredients into the egg mix until you have a soft dough. Gently roll into teaspoon-sized balls, lightly cover with icing sugar and bake for 12-15 minutes or until the cookies begin to brown. Cool before serving.


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