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Italian Pignoli Cookies

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Category: Dessert, Cookies
  • Cuisine: Italian

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

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.ukfinda.com/italian-pignoli-cookies/