Pignoli Cookies
These traditional Italian cookies combine the delicate flavors of almond paste and pine nuts into a chewy, nutty delight. Naturally gluten-free, they’re perfect for Christmas or any festive occasion.
Equipment
- Food processor
- Large mixing bowl
- Teaspoon
- Flat bowl
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 16 ounces 1 pound almond paste
- 1 cup granulated sugar
- 2 egg whites
- 2 cups raw pine nuts
Instructions
- Preheat the Oven: Set your oven to 350°F and line two baking sheets with parchment paper.
- Prepare Almond Paste: Break the almond paste into small chunks and pulse in a food processor until it has a sandy texture.16 ounces 1 pound almond paste
- Combine Ingredients: Add the sugar to the almond paste in the processor and pulse until well blended. Slowly pour in the egg whites while pulsing until a thick, sticky dough forms.1 cup granulated sugar, 2 egg whites
- Coat the Cookies: Spread pine nuts in a flat bowl. Use a teaspoon to scoop dough, drop it into the pine nuts, and roll until coated. Gently shape into a ball.2 cups raw pine nuts
- Bake: Arrange the dough balls on the prepared baking sheets with space for spreading. Bake for 8-10 minutes, or until the cookies are pale golden brown.
- Cool: Let the cookies cool on the baking sheet for a couple of minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
Use high-quality almond paste with a high almond-to-sugar ratio for the best results.
Add egg whites gradually; you might not need all of them.
Do not overbake to maintain a chewy center.
Enjoy these delicious cookies fresh, or freeze them for up to one month!
Add egg whites gradually; you might not need all of them.
Do not overbake to maintain a chewy center.
Enjoy these delicious cookies fresh, or freeze them for up to one month!