Description
Discover how to make authentic pignoli cookies—chewy, sweet Italian cookies made with almond paste and pine nuts. Perfect for holidays or any occasion!
Ingredients
Scale
Ingredients List
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon almond extract (optional, for a stronger almond flavor)
- 1 1/2 cups pine nuts
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C). In a food processor, break up the almond paste into small pieces. Add the granulated sugar and powdered sugar, and process until the mixture is smooth and well combined.
- Beat the Egg Whites: In a separate mixing bowl, beat the egg whites with the salt using a hand mixer or stand mixer until they are foamy and form soft peaks. This step is crucial for giving the cookies a light, airy texture.
- Combine Ingredients: Gently fold the egg whites into the almond paste mixture until fully incorporated. If using, add the almond extract at this stage for an extra boost of almond flavor.
- Form the Cookies: Use a cookie scoop or spoon to portion out small balls of dough, about 1 inch in diameter. Roll each ball in the pine nuts, pressing gently so that the nuts adhere to the dough.
- Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden on top.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Once cooled, dust with powdered sugar if desired.
Notes
- Choose Quality Ingredients: The flavor of pignoli cookies heavily relies on the quality of the almond paste and pine nuts. Invest in the best ingredients you can find to ensure a rich, authentic taste.
- Chilling the Dough: Chilling the dough before baking is a crucial step to help the cookies maintain their shape and prevent excessive spreading. It also helps enhance the chewy texture of the cookies.
- Avoid Overbaking: Keep a close eye on the cookies while they bake. They should be lightly golden on top but still soft in the center when you take them out of the oven. This will ensure they stay chewy after cooling.