Pignoli Cookies
Pignoli cookies are crunchy Sicilian almond cookies filled with toasted pine nuts and a sweet and chewy almond paste center. A traditionally a way to celebrate holidays and special occasions, they’re deceptively simple to make.
Servings: 12 Cookies
Ingredients
- 7 ounces (198g) almond paste
- 1/2 cup (100g) granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1 cup (140g) pine nuts
Instructions
- Get ready. Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
- Make the dough. Slice or break apart the almond paste into small pieces and add to the bowl of a food processor. Add the sugar, egg white, and salt, and process until it forms a thick, smooth paste, about 1 minute. Pause halfway through to scrape the bottom and sides of the bowl to ensure there are no unblended lumps of almond paste.
- Scoop the cookies. Scoop 12 rounded tablespoons of the dough (about 25g each) and roll each mound into a ball in the palms of your hand. If the dough is too sticky to work with, you can chill the dough, covered, for 10 to 15 minutes.
- Coat with pine nuts. Add the pine nuts to a wide, shallow bowl. Roll each ball of dough in the pine nuts, coating the entire surface. Gently press the pine nuts into the dough to encourage them to stick.
- Bake. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18 minutes, or until the pine nuts and the edges of the cookies begin to turn golden.
- Cool. Let the cookies cool completely on the pan before serving.
Notes
- Make sure to source almond paste, not marzipan. Marzipan tends to be much higher in sugar with a gummier texture, so it doesn’t make for a good substitute here.
- If you don’t have a food processor: Use a stand mixer with the paddle attachment. It will take a few minutes longer as you wait for the almond paste to form a smooth dough. Crumble the almond paste into small pieces and beat it with the sugar and salt until the almond paste has broken up into small pieces. Add the egg white and mix until smooth.
- If your dough is too sticky: The dough is naturally fairly sticky, which can be frustrating to work with. You can scoop the dough directly into the bowl of pine nuts, using the pine nuts as you would flour to prevent it from sticking to your hands while shaping the cookies. I found that chilling the dough in the fridge or freezer for a few minutes also helps as it gets stickier.
- To avoid breaking: After baking, let the cookies cool completely on the baking sheet. They’re delicate while warm and may break apart if they haven’t cooled and set.
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Nutrition
Calories: 184.8kcal | Carbohydrates: 17.7g | Protein: 3.3g | Fat: 12.3g | Saturated Fat: 1g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 5.1g | Sodium: 54.4mg | Potassium: 123.3mg | Fiber: 1.2g | Sugar: 14.7g | Vitamin A: 3.3IU | Vitamin C: 0.1mg | Calcium: 30.5mg | Iron: 0.9mg
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