Description
Pignoli Cookies are delicate Italian almond cookies coated with pine nuts that bake to a golden, nutty perfection. These chewy, sweet treats rely on almond paste and a simple combination of sugar, egg white, and salt, making them perfect for festive occasions or anytime you crave a classic nutty cookie.
Ingredients
Scale
Cookies
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1 cup pine nuts
Instructions
- Preheat and prepare: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the dough: Break the almond paste into small pieces and add to a food processor bowl along with the sugar, egg white, and kosher salt. Process for about 1 minute until the mixture forms a thick, smooth paste. Pause midway to scrape down the sides and bottom to avoid lumps.
- Shape the cookies: Scoop 12 rounded tablespoons of dough, about 25 grams each, and roll each into a smooth ball using your palms. If the dough feels too sticky, chill it covered for 10 to 15 minutes to make handling easier.
- Coat with pine nuts: Pour the pine nuts into a wide, shallow bowl. Roll each dough ball thoroughly in the pine nuts, pressing gently so the nuts adhere well to the surface.
- Bake: Place the pine nut-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 18 minutes until the pine nuts and edges turn golden.
- Cool and serve: Remove cookies from the oven and let them cool completely on the baking sheet. These cookies are fragile when warm, so cooling helps them set and reduces breakage before serving.
Notes
- Use almond paste, not marzipan, for the correct texture and sweetness—marzipan is sweeter and gummier.
- If you don’t have a food processor, a stand mixer with the paddle attachment can be used, though it may take a few extra minutes to achieve a smooth dough.
- If the dough is sticky, use pine nuts like flour to prevent sticking while rolling, or chill the dough briefly in the fridge or freezer.
- To prevent breaking, always allow cookies to cool completely on the baking sheet before handling or storing.
- Visit specialty shops for high-quality Mediterranean ingredients like olive oils and spices to pair with these cookies for a complete Italian experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
