Description
Delightfully chewy and nutty, these classic Italian Pignoli Cookies are made with almond paste and generously coated with pine nuts. Easy to prepare and baked to a perfect golden brown, they’re a sweet treat ideal for holidays or anytime you crave a sophisticated cookie with a rich almond flavor.
Ingredients
Scale
Base Ingredients
- 7 oz. almond paste (198g, cut into pieces, 1 standard package)
- ⅓ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Coating
- 4 oz. pine nuts (113g)
- powdered sugar (optional, for dusting)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent sticking. Set aside while you make the dough.
- Make the Cookie Dough: In the bowl of a food processor, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend the mixture until it becomes smooth and thick but not runny, forming a tacky dough.
- Prepare Pine Nuts: Pour the pine nuts into a medium-sized bowl; these will be used to coat the cookie dough balls.
- Form Dough Balls: Scoop about 1 tablespoon of dough per cookie and roll each portion into roughly 1-inch balls. Take each dough ball and roll it in the pine nuts, pressing lightly to fully coat the top and sides with nuts.
- Arrange for Baking: Place the pine nut-coated dough balls onto the prepared baking sheet, spacing them about 1 to 2 inches apart to allow for slight spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies just start to turn a light golden brown around the edges. Be careful not to overbake to avoid a tough center.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 10 minutes. This helps them firm up and makes them easier to handle.
- Serve: Once cooled, dust the cookies lightly with additional powdered sugar if desired, and serve them as a delightful sweet snack or dessert.
Notes
- Ensure not to overbake the cookies; they should remain soft in the center.
- If you don’t have a food processor, you can finely crumble almond paste and mix by hand but the texture may be less smooth.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Feel free to substitute kosher salt with fine sea salt if preferred for a slightly different flavor profile.
- These cookies naturally contain almonds and pine nuts, so they’re not suitable for those with nut allergies.
