Chef Paulette's Chocolate-Almond Pinoli Cookies - WSMV News 4

Chef Paulette's Chocolate-Almond Pinoli Cookies

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8 tablespoons unsalted butter (1 stick), room temperature 

1/2 cup sugar 

1 egg 

1/2 teaspoon almond extract 

1/2 teaspoon vanilla extract 

1/2 cup sliced almonds pulsed in a food processor to "flour"

1/4 cup flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

pinch salt

3/4 cup pinoli nuts (pine nuts)


Preheat oven to 375 degrees F

In a medium mixing bowl whip together with a hand mixer the butter and sugar. Add the egg and the extracts, beat till well-combined. In separate bowl whisk together the almond flour, flour, cocoa, baking powder and salt. Add dry ingredients to batter and whip together until combined.

Spoon teaspoons-full of batter onto a parchment lined cookie sheet or sheet pan. With a damp paper towel lightly flatten each mound a little. Add 6-8 pinoli nuts on each cookie surface and very gently press in.

Bake for 12-15 minutes until edges just start to turn golden. Slide cookies on parchment to a cooling rack or table. Let cool completely.

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