Best Pignoli Cookies
This traditional Italian cookie is a delightful treat for those who adore almonds. It can be found in almost every Italian bakery and is particularly popular in Southern Italy and Sicily. The cookie is generously adorned with "pignoli," the Italian term for pine nuts, and gains an even more nutty flavor from a substantial amount of almond paste—a beloved secret ingredient known for its rich and slightly sweet taste. The addition of egg whites not only contributes to the cookies' addictive chewiness and airy texture but also makes them completely gluten-free, as no flour is required in the recipe.When making pignoli cookies, it's important to use almond paste instead of marzipan. While some recipes may allow for either option, almond paste is the ideal choice for pignoli cookies. It possesses a softer texture compared to marzipan and holds up better during the baking process. Additionally, almond paste has a lower sugar content than marzipan, which enhances the overall balance of flavors in the cookies.To ensure the freshness of your pignoli cookies, store them in an airtight container for up to 5 days. Layer the cookies with sheets of wax or parchment paper to prevent them from sticking together.
Ingredients
- 12 oz. almond paste, crumbled
- 1 1/3 c. powdered sugar
- 2 large egg whites
- 3/4 tsp. kosher salt
- 1 c. pine nuts
Instructions
- Preheat oven to 350° and line two baking sheets with parchment paper.
- Combine almond paste, sugar, egg whites, and salt in food processor and pulse until smooth. Place pine nuts on shallow plate.
- With slightly dampened hands, roll dough into 1" balls. Roll balls in pine nuts, pressing lightly to stick. Arrange balls on prepared sheets and flatten slightly to form a 1 1/2" round.
- Bake 16 to 18 minutes until lightly golden.
- Let cool on cookie sheet 1 minute, then transfer to wire rack to cool completely.
Nutrition
Calories: 195kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 99mgFiber: 1gSugar: 18g
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