Description
Pignoli Cookies, also known as Pine Nut Cookies, are delicate Italian treats made with almond paste and sweetened with sugar, coated in crunchy pine nuts and baked to a golden perfection. These cookies offer a chewy texture with a slightly crisp exterior, perfect for dessert or an afternoon snack.
Ingredients
Scale
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces, 1 standard package)
- â…“ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Topping
- 4 oz. pine nuts (113g)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray it with nonstick cooking spray to prepare for baking.
- Prepare the Dough: In a food processor bowl, combine the almond paste, granulated sugar, powdered sugar, egg white, and kosher salt. Blend these ingredients until the mixture is smooth and forms a thick, tacky dough that’s not runny.
- Prepare Pine Nuts: Pour the pine nuts into a medium bowl. These will be used for coating the cookie dough balls.
- Shape and Coat Cookies: Scoop about 1 tablespoon of the dough for each cookie and roll into 1-inch balls. Roll each ball in the pine nuts until the top and sides are well coated with nuts.
- Arrange for Baking: Place the pine nut-coated dough balls onto the prepared baking sheet. Make sure to leave about 1-2 inches of space between each cookie to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies begin to turn a light golden brown. Be careful not to overbake to keep the centers tender.
- Cool: Remove the cookies from the oven and let them cool and firm up on the baking sheet for at least 10 minutes.
- Serve: Once cooled, dust the cookies lightly with powdered sugar if desired and serve.
Notes
- To avoid overbaking, watch the cookies closely in the final minutes of baking.
- Ensure the almond paste is cut into small pieces before processing to help achieve a smooth dough.
- You can store baked cookies in an airtight container at room temperature for up to a week.
- These cookies are naturally gluten-free due to the almond paste base.
- For a vegan version, substitute the egg white with aquafaba, though texture may slightly vary.
