PIGNOLI NUT COOKIES RECIPES

Name: Italian Pignoli Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 1-1/4 cups (12 ounces) almond paste; 1/2 cup sugar; 4 large egg whites, room temperature, divided; 1 cup confectioners' sugar; 1-1/2 cups pine nuts

ITALIAN PIGNOLI COOKIES RECIPE: HOW TO MAKE IT

Italian Pignoli Cookies Recipe: How to Make It image

Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 5

Ingredients

1-1/4 cups (12 ounces) almond paste
1/2 cup sugar
4 large egg whites, room temperature, divided
1 cup confectioners' sugar
1-1/2 cups pine nuts

Steps:

In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 112 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PIGNOLI COOKIES RECIPE | BON APPéTIT

Pignoli Cookies Recipe | Bon Appétit image

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Provided by Chris Morocco

Yield Makes 14 cookies

Number Of Ingredients 6

Ingredients

1 7-ounce tube almond paste (not marzipan), coarsely crumbled
? cup powdered sugar
1 large egg white
1 tablespoon honey
¼ teaspoon kosher salt
1 cup pine nuts

Steps:

Preheat oven to 350°. Pulse almond paste and powdered sugar in a food processor until combined. Add egg white, honey, and salt and pulse until a smooth, thick batter forms, about 1 minute.
Place pine nuts in a small bowl. Working one at a time, scoop tablespoonfuls of batter onto pine nuts and toss gently to coat. Roll lightly with your hands to form pine nut-covered balls. Transfer to a parchment-lined baking sheet.
Bake cookies until golden brown and edges are firm, 16–19 minutes. Let cool.
Do Ahead: Cookies can be made 5 days ahead; store airtight at room temperature.

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ITALIAN PIGNOLI COOKIES RECIPE: HOW TO MAKE IT

Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
From tasteofhome.com
Reviews 3.3
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories 112 calories per serving

In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

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