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Pignoli Cookies II

Pignoli Cookies II

Maryellen

Maryellen

Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ROSSELLI
397

ROSSELLI

12/18/2006

I have been making these italian delicacies for years, A hint to anyone trying to use a floured pan or parchment paper...forget it! You have to use the shiny side up of foil paper, lightly sprayed with butter flavored PAM. The reflective side up will not burn the cookies. Just do not attempt to lift them off of the foil until 10 minutes after they come out of the oven or else they will crumble as most cookies will. If you have access to a restaurant supply warehouse as i do buy the almond paste in the 5 pound can and it costs only about $12.00 it lasts forever and the cost of the little tubes in the supermarket will run you $5.00 each or higher. that's why the Italian Bakeries charge $14.00 a pound for these cookies. theirs are made with flour(cheaper version) and get hard quickly. Store these cookies in a tin with foil on top and they will last the whole holiday season! Enjoy... Don't forget to put the pignoli's in a saute pan for a few minutes to release the natural oils that are necessary to permeate and enhance the wonderful almond flavoring.

KIMBACUB
182

KIMBACUB

12/16/2006

Even though this Pignoli cookie recipe has fewer reviews, it is the better one (and I made both). If you are using 8 oz. of almond paste (I used solo that comes in the can), you can only use two eggs whites. If you use too many egg whites your cookies will be a completely flattened. The only change I made to the recipe was to use 2/3 cup of sugar and not 1 cup because they were just too sweet. Other than that, this recipe is perfect! You will have beautiful pignoli cookies that taste like they came from an Italian bakery (this coming from a Jersey girl who had eaten alot of good Italian bakery cookies!) You can't go wrong with this recipe.

TONIQ
84

TONIQ

12/19/2003

Just like my grandmother's and that is hard to top! Delicious, moist and chewy. You'll think you bought them at a bake shop.

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