Pignoli Cookies
Indulge in the chewy, nutty perfection of authentic Italian pignoli cookies, a holiday favorite brimming with rich almond flavor and the irresistible crunch of golden pine nuts. Crafted with creamy almond paste, sweetened with a blend of granulated and powdered sugars, and bound by airy egg whites, these gluten-free delights achieve a beautifully soft interior and a lightly crisp shell. A quick 15-minute prep, paired with an enticing pine nut coating, makes these cookies as simple to prepare as they are elegant to serve. Perfect for festive gatherings or paired with your favorite espresso, these classic confections bring a taste of Italy straight to your table.
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Recipe Information
Ingredients
- 227 grams Almond paste
- 150 grams Granulated sugar
- 50 grams Powdered sugar
- 2 units Large egg whites
- 15 grams All-purpose flour
- 1 pinch Salt
- 200 grams Pine nuts
Instructions
Preheat your oven to 325°F (165°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. Add the granulated sugar and powdered sugar, and process until the mixture is fine and sandy.
Add the egg whites, one at a time, to the almond-sugar mixture. Pulse the food processor until the mixture is smooth and paste-like. Scrape down the sides of the bowl as needed.
Add the all-purpose flour and a pinch of salt to the mixture, and mix until just combined.
Place the pine nuts in a shallow bowl or plate. Scoop out 1-tablespoon portions of the dough and roll them into balls using your hands. The dough will be sticky; dampen your hands with water to make rolling easier.
Roll each dough ball in the pine nuts, pressing gently to coat the surface fully. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the palm of your hand. This helps the pine nuts adhere better and ensures even baking.
Bake the cookies in the preheated oven for 18–20 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 242.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1637 mg | 35% | |
*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.
