Pignoli Cookie Recipe
Pignoli cookies are a cherished Italian treat, known for their soft, chewy centers and crispy pine nut coating. These cookies are naturally gluten-free and made with almond paste, sugar, and egg whites. The hint of almond extract adds an authentic bakery flavor.
“Pignoli Cookie Recipe is a delightful treat with a perfect balance of chewy and crispy textures, making them a favorite in Italian cuisine.”
These cookies are quick to make, taking about 30 minutes from start to finish. The process involves mixing the ingredients, shaping the dough, and rolling it in pine nuts before baking.
Pignoli Cookie Recipe is a staple during the holidays but are perfect for any occasion. They are much more affordable to make at home than buying from a bakery, which can be quite pricey.
Enjoy the balance of textures and the rich, nutty flavor that make these cookies a favorite in Italian households. Whether for a special occasion or a simple treat, Pignoli Cookie Recipe taste Italy in your kitchen.
But my previous easy Banana Pudding Cookie with a few ingredients is also very delicious.
Why You’ll Love Pignoli Cookie Recipe
You’ll love Pignoli Cookies for their simple ingredients and easy preparation. These cookies have a rich taste from almond paste and a satisfying crunch from pine nuts. They are easy to make and result in a chewy inside with a crispy outside.
Perfect for any occasion, they bring the joy of authentic Italian flavor to your home. Whether for holidays or a sweet treat, Pignoli Cookies are sure to delight.
Enjoy the taste of Italy with these delightful cookies.
Ingredients Pignoli Cookie Recipe
- 200 grams almond paste (7 oz)
- ⅓ cup granulated white sugar (70 grams)
- ⅓ cup powdered sugar (50 grams)
- 1 egg white (medium)
- 1 pinch salt
- ½ teaspoon pure almond extract (optional)
- 1 cup pine nuts (160 grams) for rolling
Instructions Pignoli Cookie Recipe
- Preheat and Prep: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Process Almond Paste: Cut the almond paste into pieces and process in a food processor until fully broken apart. It’s best to buy almond paste from a grocery store for consistent quality.
- Mix Sugars and Almond Paste: Add granulated and powdered sugars to the processor and blend until combined.
- Add Wet Ingredients: Add egg white, salt, and optional almond extract. Process until the mixture forms a sticky, cookie-like batter. If the batter is too thin, gradually add almond flour until it reaches the right consistency.
- Form Cookies: Use a mini ice cream scoop or measuring spoon to form dough balls. Roll each ball in pine nuts. Wet your palms to prevent sticking.
- Shape and Bake: Place the dough balls on the baking sheet. Gently press down with a wet measuring cup or hand. Bake for 16-20 minutes until the bottoms are lightly golden.
- Cool and Serve: Let the cookies cool, then sprinkle with icing sugar. Enjoy.
Variations and Substitutions for Pignoli Cookie Recipe
You can easily customize Pignoli Cookies to suit your taste, dietary needs, or special occasions. Here are some ideas:
- Spices: Add ground cinnamon or nutmeg to the dough for extra flavor.
- Nut Substitutions: Replace pine nuts with chopped almonds, hazelnuts, or pistachios.
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cookies after baking.
- Citrus Zest: Include finely grated orange or lemon zest in the dough for a citrusy twist.
- Festive Sprinkles: Add sprinkles to the cookies for Christmas or other holidays.
Enjoy experimenting with these variations to make your Pignoli Cookies unique.
Where Can I Get Almond Paste?
You can find almond paste at your local grocery store, usually in the baking aisle. It’s also available on Amazon and other online retailers. Check the packaging to ensure good quality, especially when buying online.
How Do I Store Pignoli Cookies?
Store Pignoli Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for 2-3 months. Make sure to layer them between sheets of parchment paper to prevent sticking. Thaw at room temperature before serving.
If you’ve loved the Pignoli Cookie Recipe consider giving it a 5-star rating and sharing it with your friends and family.
I hope this recipe brings as much joy to your home as it does to mine.
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
Don’t forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook, and Pinterest with the username “crispy cookies.” I can’t wait to see your wonderful baking photos and ideas.
Explore more exciting recipes and baking inspiration on our website to keep your kitchen filled with delightful treats and new ideas.
HAPPY BAKING
How To Make Italian Pignoli Cookie Recipe?
Ingredients
- 200 grams almond paste 7 oz
- ⅓ cup granulated white sugar 70 grams
- ⅓ cup powdered sugar 50 grams
- 1 egg white medium
- 1 pinch salt
- ½ teaspoon pure almond extract optional
- 1 cup pine nuts 160 grams for rolling
Instructions
- Preheat and Prep: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Process Almond Paste: Cut the almond paste into pieces and process in a food processor until fully broken apart. It's best to buy almond paste from a grocery store for consistent quality.
- Mix Sugars and Almond Paste: Add granulated and powdered sugars to the processor and blend until combined.
- Add Wet Ingredients: Add egg white, salt, and optional almond extract. Process until the mixture forms a sticky, cookie-like batter. If the batter is too thin, gradually add almond flour until it reaches the right consistency.
- Form Cookies: Use a mini ice cream scoop or measuring spoon to form dough balls. Roll each ball in pine nuts. Wet your palms to prevent sticking.
- Shape and Bake: Place the dough balls on the baking sheet. Gently press down with a wet measuring cup or hand. Bake for 16-20 minutes until the bottoms are lightly golden.
- Cool and Serve: Let the cookies cool, then sprinkle with icing sugar. Enjoy.
Nutrition
- Calories: 174kcal, Carbohydrates: 17g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Sodium: 9mg, Potassium: 114mg, Fiber: 1g, Sugar: 14g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 1mg
- Nutrition information is automatically calculated, so should only be used as an approximation.
