Pignoli Cookies

Pignoli cookies originated in Southern Italy, especially Sicily, where almond paste and pine nuts are traditional ingredients in holiday baking. They’ve become a beloved treat in Italian-American bakeries, known for their rich almond flavor and distinctive pine nut coating. These pignoli cookies are crisp around the edges and have a delicious crunch from the toasted pine nuts, with a soft, chewy center. They’re rich with almond flavor and perfectly sweet.

Ingredients

• 7 oz (200g) almond paste

• ⅓ cup (70g) granulated sugar

• ⅓ cup (50g) powdered sugar

• 1 medium egg white

• 1 pinch salt

• ½ tsp almond extract

• 1 cup (160g) pine nuts, for rolling

  
  

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.

2. Break the almond paste into pieces and pulse in a food processor until finely crumbled. Add both sugars and pulse until combined.

3. Add the egg white, salt, and almond extract. Process until a thick, sticky dough forms that can be rolled into balls. If the dough is too soft, add a little almond flour until it reaches the proper consistency.

4. Using a 1-ounce cookie scoop (or about 2 tablespoons of dough), roll into balls. Press each ball into the pine nuts until well coated.

5. Place on the prepared baking sheet and gently flatten with your palm or the bottom of a measuring cup.

6. Bake for 16–20 minutes (17 minutes is my favorite), or until the bottoms are lightly golden.

7. Cool completely, then dust with powdered sugar before serving.

8 cookies