Pignoli Cookies I

Pignoli Cookies I

129

"They are pleasantly sweet, made with almond paste and pine nuts, but no flour."

Ingredients

1 h 10 m servings 101 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
  2. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
  3. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
  4. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.
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Reviews

129
  1. 153 Ratings

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So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. ...

I love these cookies - but you have to like almond paste. It also helps to have the right tools to make this recipe easily. #1 I can not say enough about using Reynolds RELEASE foil to line yo...

This is a wonderful recipe. A few things I've learned: 1) Use a food processor!!!! 2) refrigerate the dough for several minutes prior to shaping the cookies. This makes it much easier and is FAR...

I've been searching so long for a good recipe for Pignoli cookies and I finally found it!!! These cookies are OUTRAGEOUS!! The bakeries here in Brooklyn don't even make these cookies as good! Th...

The BEST Pignoli I have EVER eaten!!!! When dropping them on the cookie sheet, make sure you have a SMALL crescent shape--they grow so much in the oven! Very sticky batter but putting it in the ...

This was an excellent cookie. I now know why the Italian bakery charges so much a lb.- the almond paste alone gets pricy. But this cookie is so worth every penny. I recommend using parchment pap...

Be careful when selecting the almond paste some of it is NOT GF

I first tasted these cookies on a visit to Brooklyn with some good friends about ten years ago. I loved these cookies and tried several recipes but this one is definitely the best. I chilled t...

My mom used to make these cookies when I was younger. Of course, I couldn't find the recipe when I wanted to make them - but thank goodness I found this one! They come out just like I remember...