Pinolati are classic Tuscan cookies made from Pasta Frolla and pressed with pine nuts for a rich, buttery bite. Finish with powdered sugar and serve with espresso or Vin Santo.
Base recipe = 1 batch.
Ingredients
- 1 batch shortbread dough (Pasta Frolla)
- 907 g pine nuts
- 227 g powdered sugar (for dusting)
Your original note says “roll to 1 inch thickness and cut 4-inch circles.” If you want a more classic cookie, roll thinner (about 6–8 mm) and cut smaller rounds.
Preparation
- Prepare Pasta Frolla and rest the dough in the refrigerator for 30 minutes.
- Roll dough to your preferred thickness, cut into rounds, and place on a parchment-lined sheet pan.
- Press pine nuts generously onto the surface of each cookie.
- Bake at 350°F (175°C) for about 18–20 minutes, until lightly golden.
- Cool to room temperature and dust with powdered sugar before serving.
Nutrition
Calories: 210 · Fat: 13g · Carbs: 18g · Sugar: 8g · Protein: 4g (per cookie)