Easy Pignoli Cookies
Indulge in the rich, nutty flavor of these Easy Pignoli Cookies, an irresistible classic of Italian baking that's simple enough for any skill level. With a base of almond paste, these cookies are naturally gluten-free, boasting a chewy texture and sweet, aromatic almond essence. Coated in a generous layer of pine nuts (pignoli), each cookie delivers a delightful crunch with every bite. Ready in just 35 minutes, these delightful treats make a perfect addition to holiday cookie trays, tea-time spreads, or an elegant dessert platter. Whether you're a seasoned baker or a novice in the kitchen, this foolproof recipe combines minimal ingredients with simple techniques, ensuring you’ll savor bakery-quality results at home. Try these authentic Italian pignoli cookies today and impress your family and friends with their nutty sophistication! Keywords: easy pignoli cookies, Italian pignoli cookies recipe, gluten-free almond cookies, holiday baking, pine nut cookies.
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Recipe Information
Ingredients
- 8 oz Almond paste
- 0.75 cup Granulated sugar
- 0.5 cup Powdered sugar
- 2 pieces Large egg whites
- 1 tsp Vanilla extract
- 1.5 cups Pine nuts (pignoli)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Break the almond paste into small pieces and place it in the bowl of a food processor. Pulse it a few times to break it up further.
Add the granulated sugar and powdered sugar to the food processor. Pulse until the almond paste and sugars are well combined and resemble coarse crumbs.
In a separate mixing bowl, lightly whisk the egg whites and vanilla extract together until frothy.
With the food processor running, slowly pour the egg white mixture into the almond paste mixture. Process until a smooth and sticky dough forms.
Using a spoon or small cookie scoop, scoop about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Spread the pine nuts on a plate. Gently press the tops of each dough ball into the pine nuts to coat.
Place the pine nut-covered dough balls, nut side up, onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy fresh or store in an airtight container for up to 4 days.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 252.0 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
