Dulces de Piñones (Pine Nut And Almond Truffles)

Dulce de Piñones

This Spanish recipe is a Christmas favourite of mine and the magical combination of nuts, citrus and sugar is a real crowd pleaser. They are quick and easy to make, especially if you have a  tribe of little helpers!   If you can resist eating them as soon as they’re baked, they also make a great foodie gift for friends and family.

As a child  I would stand on a chair and help by rolling the little almond balls in the pine nuts. But the best bit was waiting until they were all done as I would pick up any nuts that had dropped on the table and eat them off my sticky little fingers when I thought no one was looking!

Shortcut tip: You can use ready ground almonds instead of whole almonds if you prefer.

Ingredients (for 15-20 truffles)

  • 120g whole blanched almonds
  • 90 g caster sugar
  • 90-120 g pine nuts
  • finely grated zest of 1/2 orange
  • 1 egg white
  • icing sugar for dusting


  1. Preheat oven to 160C/ 300F. Lightly grease a baking sheet.
  2. Put almonds and caster sugar into a food processor and grind to a fine powder.
  3. Transfer to a clean bowl and add orange zest.
  4. Whisk the egg white until it forms soft peaks. Add enough egg to the mixture to make a smooth firm paste.
  5. Take pieces of dough about the size of a small walnut and roll into little balls.
  6. Spread out the pine nuts onto a large plate and coat the almond balls by rolling in the nuts.
  7. Once done place them on the baking sheet and bake in hot oven for about 10 minutes.
  8. Allow truffles to cool before dusting with a little icing sugar and placing  in little paper cases.
  9. Enjoy with a glass of sweet wine or coffee.

Merry Christmas!  🙂
© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and /or duplication of this material without express written consent from this blog’s author/and or owner is strictly  prohibited.

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