Description
Italian Pignoli Cookies are traditional Sicilian treats made with almond paste and coated in pine nuts (pignoli). These soft, chewy cookies are naturally gluten-free and have a rich almond flavor, perfect for holidays or as a sweet indulgence.
Ingredients
Units
Scale
Makes about 18 cookies
- 1 (7 oz / 200 g) package almond paste
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) powdered sugar
- 2 large egg whites
- 1/2 teaspoon almond extract
- 1 cup (120 g) pine nuts
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough:
- In a large mixing bowl, break the almond paste into small pieces.
- Add the granulated sugar and powdered sugar. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
- Gradually add the egg whites and almond extract, mixing until a sticky dough forms.
- Form the cookies:
- Scoop 1-tablespoon portions of dough and roll them into balls using slightly damp hands to prevent sticking.
- Roll each ball in the pine nuts, pressing gently so the nuts adhere to the surface.
- Bake the cookies:
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the cookies are lightly golden and the pine nuts are toasted.
- Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve immediately or store in an airtight container for up to 5 days.
Notes
- Use high-quality almond paste for the best flavor. Do not substitute with marzipan, as it is sweeter and less concentrated.
- For a nut-free option, roll the cookies in slivered almonds or leave them plain.
- Freeze unbaked cookie dough balls for up to 3 months and bake directly from frozen, adding a few extra minutes to the baking time.