Description
Pignoli Cookies are classic Italian pine nut cookies made with almond paste and coated in crunchy pine nuts. These tender, chewy treats are lightly sweetened and have a delicate nutty flavor, perfect for holiday baking or any special occasion.
Ingredients
Scale
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces, 1 standard package)
- â…“ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Coating
- 4 oz. pine nuts (113g)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray to prevent sticking.
- Make Dough: In a food processor, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend until you achieve a smooth, thick, and tacky dough that is not runny.
- Prepare Pine Nuts: Pour pine nuts into a medium bowl where you will roll the cookie dough balls.
- Form Cookies: Using a tablespoon, scoop out dough portions and roll each into approximately 1-inch balls. Then roll each ball thoroughly in the pine nuts to coat the sides and top evenly.
- Arrange Cookies: Place the pine nut-coated dough balls spaced about 1-2 inches apart on the prepared baking sheet to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies just begin to turn a light golden brown. Avoid overbaking to keep the centers tender.
- Cool: Remove from oven and let the cookies cool on the baking sheet for at least 10 minutes to firm up before handling.
- Serve: Optionally dust the cooled cookies with powdered sugar for a delicate finish. Serve and enjoy!
Notes
- Do not overbake; the cookies should remain tender with a slightly chewy center.
- You can use standard almond paste available in most grocery stores.
- Ensure the egg white is fresh and at room temperature for best blending results.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a gluten-free version, ensure all ingredients are certified gluten-free.
