Pignoli Cookies I

Pignoli Cookies I

126 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    18 m
  • Ready In

    1 h 10 m
Recipe by  Adele

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

ADVERTISEMENT

Directions

  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.

Share It

Reviews (126)

Rate This Recipe
andeesings
349

andeesings

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 never bake without it, and the cookies don't stick at all when you use it. As for the way I made the cookies, I dumped each ingredient one at a time into my stand mixer and no problem. Didn't beat the whites beforehand. Flouring your hands is important. It helps the eggwhites stick to the dough ball (which will give the cookies a nice gloss and help the pignoli stick) and I think it prevents them spreading- last year I used a different recipe that didn't call for it and the cookies were a disaster. Mine didn't spread at all, I should have pushed them down a bit. Anyway, they looked great, tasted better, and everyone loved them. Thanks!

Ginger C.
225

Ginger C.

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 your cookie sheet! They will not stick - I used a quick spray of Pam on top, but I don't think it's necessary. Also do not use a pan with sides - the cookies will not brown properly. OK - on to the recipe - I used a food processor to crumble the almond paste and mix in the sugar ( I agree with other reviewers that you can use a little less than a cup of sugar) Then I transferred the mixture to a large mixing bowl. In a smaller mixing bowl whip the egg whites until stiff, then fold into the almond mixture. At this point, you can scoop (I used my smallest cookie scoop - 1 tablespoon - but did not fill it quite full) the mixture and then press on the pine nuts or you can chill the mixture and then use the scoop and make balls and roll the balls in pinenuts. Either way works. They do spread so give them some room on the pan. I ran out of pine nuts and used some slivered almonds which were OK, but the pine nuts are better. If I used the almonds again, I would chop them a little bit finer. Bake until lightly golden - it took mine longer than 12 minutes. Watch. With the Release Foil cooling and removing was a breeze. Chewy inside, crunch outside - if you cook longer until light brown they will be crunchy like amaretti.

Klaatu
140

Klaatu

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 less messy. 3) I always run out of pignoli when making these. 4) Scaling the recipe seems to be quite difficult to do successfully. 5) Using parchment paper for the cookie sheets is priceless. And do not remove the cookies from the surface too soon, or the middles will stick and tear out. This recipe never seems to turn out badly and is worth perfecting. I have made it again and again and it's always getting better.

More Reviews

Similar Recipes

Italian Cookies II
(117)

Italian Cookies II

Ricotta Cookies II
(82)

Ricotta Cookies II

Meatball Cookies
(74)

Meatball Cookies

Italian Almond Cookies II
(58)

Italian Almond Cookies II

Wine Cookies (Original Italian)
(51)

Wine Cookies (Original Italian)

Pignoli Cookies II
(40)

Pignoli Cookies II

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Cookies II

>

next recipe:

Wine Cookies (Original Italian)