Get the Recipe:
Pignoli Cookies
These classic Italian Pignoli Cookies are made with almond paste and topped with crunchy pine nuts for a wonderful texture and flavor combination. They’re simple to make and sure to impress!
Ingredients
- 7 ounces (198 g) almond paste
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (37 g) confectioners' sugar
- 1 large legg white
- pinch salt
- 3/4 cup (94 g) pine nuts
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Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Break up the almond paste. Place in the bowl of a food processor along with the sugar, and mix until crumbly.
- Add the egg white and salt, processing until a smooth dough forms. (The dough will be sticky)
- Using a tablespoonful of dough at a time, scoop and roll the dough into balls. Roll each ball in the pine nuts to cover. Place on the prepared pans, leaving about 2 inches between cookies.
- Bake one pan at a time for 15-18 minutes or until the cookies are golden around the edges.
- Cool on the baking sheet for 5-10 minutes before transferring the cookies directly onto a wire rack to cool completely.
Notes
- If you don't have a food processor, you can use a fork or a pastry blender to mix the dough.
- Store in an airtight container at room temperature up to a week.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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