Pignoli cookies might be as famous as the Leaning Tower of Pisa, but luckily, you don't have to leave your kitchen to enjoy this Italian masterpiece. While you can find these at most Italian and specialty bakeries, with just a few ingredients, you can make them right at home. Check out my recipe for pignoli cookies below.
- 1/4 Cup Flour
- 1 7 oz. tube of Almond Paste
- 1/2 Cup Granulated Sugar
- 1/2 Cup Confectionery Sugar
- 2 Egg Whites (divided)
- Pine Nuts
Preheat your oven to 300°F.
In your mixing bowl, break up the almond paste into the smallest pieces possible. If you do this with your hands, the heat from your hands will make the almonds paste softer and easier to crumble. Next, combine the almond paste with the granulated sugar, confectionery sugar, and flour in an electric mixer on a low speed. Mix until combined, then add in the egg whites. Continue to mix until all ingredients are fully combined and the batter is smooth.
Next, line cookie sheets with parchment paper. I used a teaspoon to place small dollops of the batter onto the sheet, placing them one inch apart from each other. The cookies do grow quite a bit while they are in the oven, so do not make them too large when you are placing the batter on the sheet. Before you put the cookies in the oven, place the pine nuts on top of the cookies and press them in.
Bake the cookies for 20-25 minutes or until they reach a golden color.
These cookies will make a perfect addition to your holiday dessert tables! They are not too sweet, but just right and go perfect with after dinner drinks or coffees and espresso. Enjoy!
I received a wonderful question from one of my readers about how to store pignoli cookies and how long they keep. My recommendation would be to store the cookies in an airtight container for a maximum of four days. I do this for most cookies I make, by storing them in a large Tupperware container, and separating each layer with wax or parchment paper. You can of course freeze the cookies until you are ready to serve them, however, to preserve the taste and freshness, I would recommend making these closer to the time you are going to serve them, rather than baking in advance and freezing them.
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The Sweet Paisana