Description
Classic Italian Pignoli Cookies made with almond paste and pine nuts, offering a sweet, chewy texture with a delicate nutty flavor. These gluten-free treats are perfect for festive occasions or as a delightful snack with coffee or tea.
Ingredients
Scale
Cookie Dough
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
Topping
- 1 cup pine nuts
Instructions
- Preheat and prepare: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the dough: Slice or break apart the almond paste into small pieces. Add to the bowl of a food processor with the sugar, egg white, and salt. Process for about 1 minute until a thick, smooth paste forms, pausing mid-way to scrape the bowl sides and bottom to avoid lumps.
- Shape the cookies: Scoop 12 rounded tablespoons of dough, approximately 25 grams each, and roll each into a ball using your palms. If the dough is too sticky, chill it covered for 10 to 15 minutes to make handling easier.
- Coat with pine nuts: Place the pine nuts in a wide, shallow bowl. Roll each dough ball in the pine nuts, coating the entire surface. Gently press the nuts into the dough so they adhere well.
- Bake the cookies: Arrange the pine nut-coated cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18 minutes or until the edges and pine nuts turn golden.
- Cool and serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet as they are fragile when warm. Once cooled, serve and enjoy.
Notes
- Visit Mediterranean specialty shops for quality olive oils, honey, jams, and spices to complement your cookies.
- Use almond paste specifically, not marzipan, as marzipan has higher sugar content and a gummy texture unsuitable for this recipe.
- If you don’t have a food processor, a stand mixer with paddle attachment works; crumble almond paste and mix with sugar and salt, then add egg white until smooth.
- For sticky dough, use pine nuts to prevent sticking while shaping or chill the dough briefly in the fridge or freezer.
- Allow cookies to cool completely on the baking sheet to avoid breaking, as they are delicate while warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
