Pignoli Cookies Italian Pine Nut Cookies
Indulge in the authentic flavors of Italy with these delightful Pignoli Cookies, also known as Italian Pine Nut Cookies. Made with rich almond paste and generously coated in buttery pine nuts, these cookies are a luxurious treat with a delicate balance of soft, chewy interiors and nutty, golden exteriors. A staple in Italian bakeries, this gluten-free recipe (with just a touch of flour for structure) comes together effortlessly in under 40 minutes, making it perfect for holiday baking or anytime you crave a sweet and nutty dessert. Impress your guests with these visually stunning cookies that pair beautifully with espresso, cappuccino, or a glass of dessert wine. Perfectly chewy, naturally sweetened, and loaded with authentic Italian charm, these pignoli cookies will transport your taste buds straight to the Mediterranean!
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Ingredients
- 8 ounces Almond paste
- 0.5 cup Granulated sugar
- 0.75 cup Confectioners' sugar
- 2 tablespoons All-purpose flour
- 2 large Egg whites
- 0.5 teaspoon Vanilla extract
- 1.5 cups Pine nuts
Directions
Step 1
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, break the almond paste into smaller pieces to make it easier to blend.
Step 3
Add the granulated sugar and confectioners' sugar to the almond paste, mixing until the texture is crumbly and well combined.
Step 4
Sprinkle in the flour and mix again to incorporate.
Step 5
In a separate small bowl, lightly beat the egg whites with the vanilla extract until frothy but not stiff.
Step 6
Gradually add the egg white mixture to the almond paste mixture, stirring until a smooth and sticky dough forms.
Step 7
Using a small spoon or a cookie scoop, portion out about 1 tablespoon of dough for each cookie.
Step 8
Roll each portion of dough into a ball and gently press into a shallow bowl filled with pine nuts, ensuring the nuts adhere to the surface.
Step 9
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden around the edges. Do not overbake as they are meant to be soft and chewy.
Step 11
Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Step 12
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (706.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2611.6 |
| Total Fat 161.3g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 69.1g | |
| Cholesterol 0mg | 0% |
| Sodium 125.9mg | 0% |
| Total Carbohydrate 276.6g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 237.9g | |
| Protein 45.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.0mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1656.5mg | 0% |
Source of Calories