Description
These classic Italian Pignoli Cookies are soft almond paste cookies generously coated with pine nuts, offering a delightful texture and rich nutty flavor. Perfectly tender on the inside with a slightly crisp exterior, they’re dusted with powdered sugar for a sweet finish. Ideal as a festive treat or an elegant dessert alongside coffee or tea.
Ingredients
Scale
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces)
- â…“ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Coating
- 4 oz. pine nuts (113g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent sticking, then set it aside.
- Prepare Dough: In a food processor bowl, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend all ingredients until the mixture becomes smooth and forms a thick, tacky dough that is not runny.
- Prepare Pine Nuts: Pour the pine nuts into a medium-sized bowl ready for coating the cookies.
- Form Cookie Balls: Using about one tablespoon of dough per cookie, shape the dough into 1-inch balls. Roll each ball in the pine nuts, ensuring the top and sides are thoroughly coated with pine nuts for that signature crunchy texture.
- Arrange on Baking Sheet: Place the pine nut-covered dough balls 1-2 inches apart on the prepared baking sheet, allowing space for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies just begin to turn a golden brown color. Be careful not to overbake to keep the centers soft and tender.
- Cool Cookies: Remove the cookies from the oven and let them cool and firm up on the baking sheet for at least 10 minutes before handling.
- Finish and Serve: Once cooled, dust the cookies lightly with additional powdered sugar if desired. Serve and enjoy your delicious Pignoli Cookies.
Notes
- Do not overbake to avoid a tough texture; the cookies should remain soft inside.
- If almond paste is too firm, soften slightly by warming it at room temperature before processing.
- Store cookies in an airtight container at room temperature for up to one week.
- Pine nuts can be toasted lightly beforehand to enhance flavor, but it’s optional.
- Use fresh egg whites; for pasteurized egg whites, adjust baking time slightly if needed.
