Italian Pignoli Cookies
These classic Italian Pignoli cookies are a staple in Sicilian bakeries. With a crisp, golden exterior of toasted pine nuts and a soft, chewy almond center, they are the ultimate gluten-free treat for the holidays.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 18 cookies
- Cuisine: Italian
Ingredients
Almond paste – 7 ounces
Granulated sugar – 1/2 cup
Egg white – 1 large
Pine nuts (pignoli) – 1 cup
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Break the almond paste into small chunks. Place the chunks and granulated sugar into a food processor or stand mixer.
Pulse or beat the mixture until it reaches the consistency of fine, uniform crumbs.
Add the egg white to the mixture. Process or beat on medium speed until a smooth, thick, and slightly sticky dough forms.
Place the pine nuts in a shallow bowl or plate.
Scoop approximately 1 tablespoon of dough at a time and roll between your palms to form a ball.
Roll the dough ball in the pine nuts, pressing gently so the nuts adhere and cover the entire surface.
Arrange the balls on the prepared baking sheet, spaced 2 inches apart.
Bake for 15 to 18 minutes, or until the pine nuts are golden brown and the edges are set.
Allow the cookies to cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
• If the dough is too sticky to handle, chill it in the refrigerator for 15 minutes before rolling.
• Ensure you use almond paste, not marzipan, as the sugar ratios are vastly different.
• Store in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.
• To save money, you can substitute half the pine nuts with slivered almonds, though it won’t be traditional.
Find it online: https://sweetcraftrecipes.com/italian-pignoli-cookies/