Pignoli Cookies
Pignoli Cookies are chewy almond-based cookies coated with crunchy pine nuts.They feature a crisp shell and a soft, marzipan-like interior.Naturally gluten-free and rich in flavor.A beloved Italian bakery classic perfect for celebrations.
Ingredients
- 1 (8-ounce) can almond paste
- ¾ cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract (optional)
- 1½ cups pine nuts (pignoli)
Instructions
- Prepare Dough: Break almond paste into a bowl. Add sugar and salt, mixing until crumbly.
- Add Egg Whites: Stir in egg whites and almond extract until a thick, sticky dough forms.
- Shape: Scoop small portions and roll gently into balls.
- Coat: Roll each ball generously in pine nuts, pressing lightly so they adhere.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 14–16 minutes until lightly golden.
- Cool: Let cookies cool on the tray for 10 minutes, then transfer to a rack.
Notes
- Use high-quality almond paste for best flavour.
- Dough will be sticky—lightly wet hands help with shaping.
- Do not overbake; centers should remain soft.
- Pine nuts toast quickly, so watch closely.
- Cookies firm up slightly as they cool.