From the Cook
From the Cook
From the Cook
1/4
Italian Pignoli Cookies (Pine Nut Cookies)
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Instructions
1
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Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
2
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Break the almond paste into smaller chunks and place in a food processor.
3
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Pulse until the paste resembles crumbs.
4
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Add the sugar and pulse until the mixture is the texture of wet sand.
5
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Add the egg whites to the food processor and pulse until the mixture becomes a solid dough.
6
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Pour the pine nuts into a small bowl.
7
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Divide the dough into 24 portions and roll each portion into a ball.
8
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Press the pine nuts onto one side of the ball.
9
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Place the ball, pine nut side up, on the prepared baking sheet.
10
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Bake for 13-15 minutes, or until the cookies are lightly browned and set.
11
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to cooling racks to finish cooling.
12
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When cookies are completely cooled, dust them with confectioners sugar.
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Tips & Tricks (5)
- Almond Paste Quality 🧈Use high-quality, fresh almond paste for the most authentic and intense almond flavor in your pignoli cookies.
- Pine Nut Coating Technique 🥜Gently press pine nuts into the cookie dough balls to ensure maximum adherence and even coverage during baking.
- Egg White Whipping Secret 🥚Whip egg whites to soft peaks before folding into the almond paste mixture for a lighter, more delicate cookie texture.
- Precise Sugar Blending 🍬Sift confectioners' sugar thoroughly to prevent lumps and ensure a smooth, consistent cookie batter.
- Baking Sheet Magic 🍪Use a parchment-lined or silicone baking mat to prevent sticking and ensure perfect cookie release every time.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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