Pignoli Cookies Recipe
If you’re a fan of Italian sweets, you’re in for a treat! Pignoli cookies are a beloved delicacy originating from Sicily. These crunchy almond cookies, filled with toasted pine nuts and a sweet, chewy almond paste center, are not only delightful but also incredibly easy to make. Traditionally enjoyed during holidays and special occasions, they are sure to become a favorite in your baking repertoire.
Why Pignoli Cookies?
Pignoli cookies are cherished for their unique texture and delightful flavor profile. The combination of almond paste, granulated sugar, and egg white results in a rich and chewy dough that perfectly complements the crunchy pine nuts. Each bite offers a harmonious blend of sweetness and nuttiness, making them an irresistible treat for any occasion.
Recipe Details
Ingredients:
- 7 ounces (198g) almond paste
- ½ cup (100g) granulated sugar
- 1 large egg white
- ¼ teaspoon kosher salt
- 1 cup (140g) pine nuts
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Make the Dough: Using a food processor, combine almond paste, sugar, egg white, and salt until a thick, smooth paste forms.
- Shape the Cookies: Roll the dough into 12 rounded tablespoons (about 25g each) and coat them evenly with pine nuts, pressing gently to adhere.
- Bake: Arrange the cookies on the prepared baking sheet and bake for 18 minutes or until golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving.
Recipe Notes and Tips
- Almond Paste vs. Marzipan: Ensure you use almond paste, not marzipan, for the right texture and flavor.
- Working with Sticky Dough: If the dough is too sticky, chill it in the refrigerator for easier handling.
- Prevent Breaking: Let the cookies cool completely on the baking sheet to avoid breakage.
Kitchen Equipment
To make these delightful pignoli cookies, you’ll need:
- Food processor
- Baking sheet
- Parchment paper
Leftover Storage
Store any leftover pignoli cookies in an airtight container at room temperature for up to a week. Alternatively, you can freeze them for longer shelf life.
Food Pairing
Pair these crunchy pignoli cookies with a cup of espresso or a glass of sweet dessert wine for a delightful indulgence.
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Happy baking!
Pignoli Cookies Recipe
Equipment
- Food processor
- Baking sheet
- Parchment paper
Ingredients
- 7 ounces (198g) almond paste
- ½ cup (100g) granulated sugar
- 1 large egg white
- ¼ teaspoon kosher salt
- 1 cup 140g pine nuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Make the Dough: Using a food processor, combine almond paste, sugar, egg white, and salt until a thick, smooth paste forms.
- Shape the Cookies: Roll the dough into 12 rounded tablespoons (about 25g each) and coat them evenly with pine nuts, pressing gently to adhere.
- Bake: Arrange the cookies on the prepared baking sheet and bake for 18 minutes or until golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving.