Pignoli Cookies Recipe
Introduction
Pignoli cookies are delightful Italian treats made with almond paste and pine nuts. Their chewy texture and nutty flavor make them a perfect sweet snack or accompaniment to coffee. They are simple to prepare and sure to impress.
Ingredients
- 24 ounces almond paste, chilled
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (123 grams) powdered sugar
- 2 large egg whites
- 14 ounces pine nuts (about 3 cups)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
- Step 2: Break the chilled almond paste into chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, powdered sugar, and egg whites. Beat on medium speed until the mixture forms a sticky dough and ingredients are well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Step 3: Place the pine nuts in a small bowl. Scoop out 1 tablespoon of dough and roll it into a ball between your palms. Then, roll each ball through the pine nuts, pressing gently so they adhere well. Arrange the coated balls on the prepared baking sheet, spacing them about 1 inch apart.
- Step 4: Bake the cookies for 15 to 20 minutes, or until they turn golden brown. Allow them to cool completely on the baking sheet before serving.
Tips & Variations
- You can prepare the dough ahead by wrapping it tightly in plastic wrap and refrigerating for up to 3 days or freezing for up to 1 month. Thaw overnight in the fridge before shaping.
Storage
Store cooled pignoli cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but can be gently reheated if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the almond paste with almond flour?
Almond paste provides moisture and stickiness essential for the dough, so substituting with almond flour is not recommended as it will change the texture and binding.
How do I prevent the pine nuts from burning?
Make sure to roll the dough balls evenly in pine nuts and watch the baking time closely. Removing the cookies once they are golden brown helps prevent burning.
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Pignoli Cookies Recipe
- Total Time: 30-35 minutes
- Yield: About 36 cookies 1x
- Diet: Gluten Free
Description
Pignoli Cookies are delicate Italian treats made from almond paste, sugar, and egg whites, generously coated with pine nuts. These golden, chewy cookies offer a nutty flavor and tender texture, perfect for holiday gatherings or anytime you crave a sweet almond delight.
Ingredients
Main Ingredients
- 24 ounces almond paste, chilled
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (123 grams) powdered sugar
- 2 large egg whites
- 14 ounces pine nuts (about 3 cups)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper to prevent sticking and ensure easy removal of cookies.
- Make the Dough: Break the chilled almond paste into chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, powdered sugar, and egg whites. Beat on medium speed until the mixture forms a sticky dough, about 2 minutes, scraping down the bowl sides as needed.
- Optional Dough Storage: If not baking immediately, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge before proceeding.
- Form Cookies: Place pine nuts in a small bowl. Scoop 1 level tablespoon of dough, roll it into a ball between your palms, then roll it through the pine nuts, pressing gently so they adhere evenly. Place the coated dough balls on the prepared sheet pan, spacing them about 1 inch apart to allow for spreading.
- Bake: Bake the cookies for 15 to 20 minutes or until they become golden brown. Keep a close eye to prevent overbaking, ensuring a tender texture.
- Cool and Store: Allow the cookies to cool completely on the pan or a wire rack before serving. Store in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- The almond paste dough can be refrigerated or frozen before baking for convenience.
- Press pine nuts firmly onto the dough balls to ensure they stick well during baking.
- Cookie spacing is important to prevent sticking and promote even baking.
- Store cookies in an airtight container to keep them fresh up to 3 days.
- Watch carefully during baking to avoid overbaking as cookies can brown quickly.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Pignoli Cookies, Almond Cookies, Italian Cookies, Pine Nut Cookies, Gluten Free Cookies, Holiday Cookies, Almond Paste Dessert
