Description
Pignoli Cookies are delicate Italian almond cookies coated with pine nuts, offering a chewy texture and a nutty, sweet flavor. They are made with almond paste, sugar, egg white, and kosher salt, then baked until golden and crisp on the edges.
Ingredients
Scale
Cookie Dough
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
Topping
- 1 cup pine nuts
Instructions
- Prepare Oven and Baking Sheet: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: Break almond paste into small pieces and add to a food processor with sugar, egg white, and salt. Process for about 1 minute until a thick, smooth paste forms, scraping the bowl halfway to remove lumps.
- Shape Cookies: Scoop 12 rounded tablespoons (about 25g each) of dough and roll each into a ball with your hands. If the dough is too sticky, chill it covered for 10 to 15 minutes.
- Coat with Pine Nuts: Place pine nuts in a shallow bowl. Roll each dough ball in pine nuts, pressing gently to ensure full coverage and adherence.
- Bake: Place coated cookies on the baking sheet spaced about 2 inches apart. Bake for 18 minutes, until the pine nuts and cookie edges turn golden.
- Cool and Serve: Remove from oven and allow cookies to cool completely on the baking sheet to avoid breaking. Once cooled, serve and enjoy.
Notes
- Use almond paste, not marzipan, for best texture and flavor as marzipan is sweeter and gummier.
- If no food processor is available, use a stand mixer with paddle attachment, breaking almond paste into small pieces and mixing until smooth.
- If dough is too sticky, scoop dough directly into the pine nuts to shape cookies or chill dough in the fridge or freezer briefly.
- Allow cookies to cool fully on the baking sheet to prevent them from breaking as they are fragile when warm.
- Serve these cookies with coffee or tea for a delightful Italian treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
