Description
These traditional Italian Pignoli Cookies are tender almond-based treats coated with crunchy pine nuts. Made with almond paste, sugar, egg white, and a hint of salt, they bake to golden perfection with a chewy center and nutty crust. Perfect for a delightful dessert or snack.
Ingredients
Scale
Cookie Dough
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
Topping
- 1 cup pine nuts
Instructions
- Preheat Oven: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Make the Dough: Slice or break the almond paste into small pieces. Place them in a food processor with the sugar, egg white, and salt. Process until it forms a thick, smooth paste, about 1 minute. Scrape the bowl halfway to prevent lumps and ensure even mixing.
- Shape the Cookies: Scoop 12 rounded tablespoons of dough, about 25 grams each, and roll each mound into a ball using your palms. If the dough is sticky, chill it covered in the refrigerator for 10 to 15 minutes to firm up.
- Coat with Pine Nuts: Pour the pine nuts into a wide, shallow bowl. Roll each dough ball in the pine nuts, pressing gently to adhere a full coating of nuts.
- Bake: Place the pine nut-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18 minutes or until the pine nuts and cookie edges are golden brown.
- Cool and Serve: Remove cookies from the oven and allow them to cool completely on the baking sheet before serving to prevent breaking as they are delicate when warm.
Notes
- Use almond paste, not marzipan; marzipan tends to be sweeter and gumier, which will alter the cookie texture.
- If you don’t have a food processor, a stand mixer with a paddle attachment can be used; mix until smooth, which takes a few extra minutes.
- If dough is too sticky, use the pine nuts to coat and prevent sticking to your hands, or chill the dough briefly to firm it up.
- Allow cookies to cool fully on the baking sheet after baking as they are fragile when warm and may break if handled too soon.
- For authentic flavor, source quality Mediterranean ingredients such as olive oils and honey for accompanying treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
