Pignoli Cookies

pignoli

A perfect addition to any holiday cookie tray, these delicious traditional cookies will be a hit with family and friends alike. To make this cookie, almond flavored dough is rolled in pine nuts, which is then baked until golden brown. These cookies do not store that well, so if I need to keep them longer than a couple of days, I store them in the freezer and remove them as needed. By baking the cookies a little less, you will have a soft cookie, while baking them longer will give you a chewy cookie. You can decide on the type of cookie you prefer.

Although many Pignoli Cookie recipes do not add flour, I find it really helps the cookie keep it’s shape. Canned almond paste is better than the one found in a tube as it is softer and easier to work with.

The finished cookie should be just lightly golden in color on both the top and the bottom. I cannot let any holiday go by without baking a batch of these delicious cookies!

Buon Appetito!
Deborah Mele 2011

Pignoli Cookies

Yield: 2 Dozen

Prep Time: 10 mins

Cook Time: 25 mins

A perfect addition to any holiday cookie tray, these delicious traditional cookies will be a hit with family and friends alike.

Ingredients:

1 (8 oz) Can Almond Paste
1/2 Cup Granulated Sugar
1/2 Cup Powdered Sugar
1/4 Cup All-purpose Flour
2 Medium Egg Whites, Lightly Beaten
8 Ounces Pine Nuts
Extra Powdered Sugar To Finish

Directions:

Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings.
Place the pine nuts in a bowl.
In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour.
Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together.
Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't.
Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pignoli.
Roll the cookie arround until it is lightly coated, and then place it on the prepared baking sheet.
Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.
Bake the cookies 20 to 25 minutes, and then cool.
Dust lightly with powdered sugar before serving.



 

21 Responses to “Pignoli Cookies”

  1. 1
    Carolyn — November 30, 2011 @ 11:28 am

    I bake all the time with almond paste but find it very pricy..do you know of a place that sells it wholesale that I can purchase via online … thank you

    [Reply]

    Deborah Reply:

    I’m sorry but I do not know of a source personally. Hopefully someone else may help!

    [Reply]

    Sandy Reply:

    You might try making your own with this highly-rated recipe from Food TV: http://www.foodnetwork.com/recipes/jacques-torres/almond-paste-recipe/index.html.

    [Reply]

    Lisa Hall Reply:

    Deborah, I printed out this recipe from Food Network as you suggested and I am going to make it this week. It really got good revirews so I am giving it a try!!

    Thanks for the info!!

    Lisa

    [Reply]

    Lisa Hall Reply:

    I made the homemade almond paste from Food Network. It worked like a charm. I suggest you make the optional simple syrup to thin it down a bit.

    Thanks Sandy!!

  2. 2
    Marian — February 20, 2012 @ 11:38 am

    I was visiting family and did not have my recipe with me for pignoli cookies. I did a searh and liked the sound of your recipe. That little addition of flour made all the difference and everyone loved them. I am ditching my recipe….and that does not often happen. Thanks.

    [Reply]

    Deborah Reply:

    Marian, glad you liked my Pignoli recipe!

    [Reply]

  3. 3
    Ann — April 21, 2012 @ 4:04 pm

    I’m making these for a Community Cooks fundraiser (home cooks providing food for shelters) will let you know how it turns out. This is the best recipe I’ve found. Last year, our local Italian market sold almond paste of $5/lb. This years it’s $10/lb!

    [Reply]

  4. 4
    Elvira — June 16, 2012 @ 7:16 pm

    I make these for my dad all the time. He loves them and he is one tough cookie to please!

    [Reply]

  5. 5
    Katyia — July 3, 2012 @ 10:13 pm

    would it be possible to do these with almond flour to make them gluten free?

    [Reply]

    Deborah Reply:

    I would think that wouldn’t be a problem as very little flour is used.

    [Reply]

  6. 6
    Vicky — November 15, 2012 @ 4:36 pm

    Hi, I am making these for the upcoming holidays and would like to know how much in advance can I make them to store them away for Christmas? Thank you!

    [Reply]

    Deborah Reply:

    Vicky, they are best made just a few days before the holidays. I’ve made them earlier and froze them, but they really are better freshly made.

    [Reply]

  7. 7
    Melissa — December 9, 2012 @ 3:25 pm

    How should these be stored? Do they need to be refrigerated?

    [Reply]

    Deborah Reply:

    Melissa, you can store the cookies in an airtight container for up to a week, or freeze for up to a month. I do not refrigerate my Pignoli cookies, but do store them in a cool environment.

    [Reply]

  8. Pingback: Italian Pignoli Cookies | Nicole J Rossetti

  9. 8
    Aghini — December 17, 2012 @ 12:42 am

    The. most. perfect. pignoli. cookie. ever. Crisp on the outside, perfectly sweet and chewy on the inside. Simple recipe means you can make them often. And I surely will.

    [Reply]

  10. 9
    Gloria Pennacchio — January 2, 2013 @ 12:39 pm

    The pignoli cookies are always a favorite. I purchase the almond paste in an italian pastry store. It’s always fresh and much less expenive.

    [Reply]

  11. 10
    Sara — April 4, 2013 @ 1:43 am

    These look wonderful, I will be making them soon. I actually prefer there to be flour in the batter, as I am used to making cookies with flour in them. Could I use a hand blender when I whip up the ingredients?

    [Reply]

  12. 11
    Andrea — December 18, 2013 @ 8:24 pm

    I found that I had to make my oven 325 F because they were not cooking at the 300 F as in the directions. It’s possible that because I made them rounded in shape they were taking longer, but after 25 minutes at 300 F they were still not golden and had to continue for 10 more minutes
    . The flower added made them less sweet than the ones I am used to , and I found that to be a plus. I will make them again.

    [Reply]

  13. 12
    Laurel — December 25, 2013 @ 3:12 pm

    made these gluten free by using almond flour. I also reduced the sugars to 1/4 cup each and used a 10oz can of Love n Bake almond paste. The cookies were so delicious!

    [Reply]

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