I chilled my dough so I think that’s a good idea. We had one hit and one disaster with this recipe! We used them for one of our Italian desserts in a month of Italian baking. These always receive rave reviews.Ĭhill the dough and use a cookie scoop. Once they are a light golden brown they are good to go. I do end up cooking mine longer than stated here but maybe that’s just my oven. Then quickly dip one side in the pine nuts and arrange on your sheet. You NEED to wet your hands repeatedly before rolling the cookie balls. This recipe is perfect…if you just use one important trick (which someone in here already mentioned). I think cocoa and pine nuts is a beautiful thing. I have not made them yet - but am curoius if anyone has tried or has any thoughts about adding some cocoa powder.
Make more cookies with remaining batter and pine nuts on cooled baking sheets.ĭO AHEAD: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Slide cookies on parchment onto wire racks to cool completely, then peel cookies from parchment. Step 5īake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Gently press half of pine nuts into tops of cookies. Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1½-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Step 3īeat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick). Pulse almond paste in a food processor until broken up into small bits, then add powdered sugar and salt and continue to pulse until finely ground, about 1 minute. almond extract along with the egg whites.Įditor’s note: This recipe was originally printed in the December 2002 issue of ‘Gourmet’ and first appeared online August 20, 2004.
Want to boost the almond flavor even further? Add up to ¼ tsp. Leave at least 1" between mounds so that the heat of the oven can turn the surface of each cookie golden brown and crispy. For evenly sized cookies, use a pastry bag (or cookie scoop) to pipe 1½" dough balls onto a cookie sheet and place pine nuts all over each mound.
You can cut down on prep time (and cleanup time), though, by making the dough, in its entirety, in just one or the other. This classic pignoli cookie recipe calls for transferring the cookie dough from the bowl of a food processor to a stand mixer. You could also make almond paste from scratch-avoid marzipan, which contains fewer almonds and more sugar.īecause they don’t contain any flour or butter, Italian pignoli cookies are a gluten-free and dairy-free treat, making them an ideal holiday cookie for anyone worried about those particular allergies. For this particular recipe, it’s important to use canned almond paste-the type sold in tubes is too crumbly and won’t give the cookies the right consistency. Crisp outside and chewy within, pignoli cookies get their texture from almond paste and egg whites. At almost any Italian bakery, alongside the biscotti, cannoli, and (at Christmastime) panettone, you’ll find delicate pine nut cookies (a.k.a.
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