Description
Discover how to make classic Italian Pignoli Cookies, delightfully soft and chewy pine nut treats made with almond paste, sugar, and egg whites. This recipe yields mildly sweet, melt-in-your-mouth cookies coated generously with pine nuts, perfect for festive occasions or everyday indulgence. Ready in just 30 minutes, these cookies are easy to prepare and can be made gluten free using almond or gluten-free flour.
Ingredients
Scale
Main Ingredients
- 200 g (7 oz) almond paste (recommend Odense)
- 120 g (1/2 cup) granulated sugar
- 1/4 tsp almond extract (use up to 1/2 tsp for stronger flavor)
- 1 large egg white (about 33 g, cracked weight without shell)
- 45-65 g (approximately 1/3 to 1/2 cup) all-purpose flour, almond flour, or 1:1 gluten-free flour (King Arthur Measure For Measure recommended for GF)
- 227 g (~1 1/2 cups) pine nuts
- Powdered sugar, optional (for sprinkling)
Notes on Ingredients
- Do not use marzipan as it is different from almond paste.
- Weigh ingredients for best accuracy.
- Flour amount can be adjusted depending on stickiness of dough.
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Almond Paste Mixture: Slice the almond paste into manageable chunks for easier processing. In a food processor, combine these chunks with granulated sugar and almond extract, blending until the mixture looks like wet sand with no large lumps.
- Whisk Egg White: In a small separate bowl, whisk the large egg white until it becomes very frothy, which helps incorporate air for a lighter dough.
- Combine Ingredients: Add the frothy egg white and flour of choice to the food processor. Pulse briefly just until a smooth dough forms. Let this dough rest up to 5 minutes to allow the flour to absorb moisture. The final dough should be soft and tacky but not overly sticky; if too wet, add a bit more flour and pulse again.
- Prepare Pine Nuts Coating: Pour the pine nuts into a wide, shallow bowl to make coating the dough balls easier.
- Portion and Coat Dough: Use a tablespoon-sized scoop (~15-16g) to portion the dough. Roll each portion in the pine nuts ensuring complete coverage on all sides, then place on the prepared baking sheet. For convenience, you can chill the dough balls overnight covered with plastic wrap before baking.
- Bake the Cookies: Bake on the center rack for about 20 minutes to achieve soft and chewy cookies. Start checking at 18 minutes; cookies should be lightly golden at edges and pale in center. For crispier texture, bake 23-25 minutes instead.
- Cool and Finish: Remove the baking sheet from the oven and allow cookies to cool for 10 minutes on the sheet, then transfer to a wire rack to cool completely. Optionally, sprinkle with powdered sugar for a finishing touch.
Notes
- This recipe yields soft, chewy Italian pignoli cookies that are less sweet than typical versions.
- The dough is easier to handle with 1 large egg white and limited flour compared to previous versions.
- Use almond flour or gluten-free flour for a gluten-free version.
- Dough balls can be refrigerated overnight before baking for convenience.
- Weighing ingredients ensures better consistency and results.
Nutrition
- Serving Size: 1 cookie (approx. 23 g)
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
