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Pignoli Cookies Recipe

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★★★★★

4.8 from 70 reviews

These classic Italian Pignoli Cookies are tender almond paste cookies coated with crunchy pine nuts, creating a delightful texture and nutty flavor. Naturally sweetened with powdered and granulated sugar and baked to golden perfection, they make a perfect treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 24 ounces almond paste, chilled
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 cup (123 grams) powdered sugar
  • 2 large egg whites

Coating

  • 14 ounces pine nuts (about 3 cups)

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper to prevent sticking and ensure easy removal of cookies.
  2. Make the Dough: Break the chilled almond paste into chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, powdered sugar, and egg whites. Beat on medium speed until the mixture forms a sticky dough, about 2 minutes, scraping down the bowl sides as needed.
  3. Optional Dough Storage: If not baking immediately, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge before proceeding.
  4. Form Cookies: Place pine nuts in a small bowl. Scoop 1 level tablespoon of dough, roll it into a ball between your palms, then roll it through the pine nuts, pressing gently so they adhere evenly. Place the coated dough balls on the prepared sheet pan, spacing them about 1 inch apart to allow for spreading.
  5. Bake the Cookies: Bake the cookies for 15 to 20 minutes or until they become golden brown. Keep a close eye to prevent overbaking, ensuring a tender texture.
  6. Cool and Store: Allow the cookies to cool completely on the pan or a wire rack before serving. Store in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Make sure the almond paste is chilled to help the dough bind better.
  • Handle the dough gently to keep the cookies tender.
  • Keep an eye while baking as pine nuts can brown quickly.
  • For longer storage, freeze baked cookies in an airtight container.
  • Use fresh pine nuts for the best flavor and texture.

Keywords: Pignoli cookies, almond paste cookies, Italian cookies, pine nut cookies, gluten free cookies, holiday cookies

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