Pignoli Cookies Recipe

Traditional Italian Pignoli Cookies are almond paste and pine nut-rolled. Classic Southern Italian cookies are created in the food processor with few ingredients.

– 6 ounces pine nut – 14 ounces almond paste two 7-ounce tube – ¾ cup granulated sugar – ¾ cup powdered sugar – 2 large egg white – ¼ teaspoon salt



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Warm the oven up to 325 degrees. Put parchment paper on two baking sheets and set them aside. Put the pine nuts in a small bowl and set them away.

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Remove the almond paste from the tubes and break it into 1-inch pieces with your fingers. Pulse almond paste in food processor to break it up.

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Put grass sugar, powdered sugar, and salt in the food processor. Pulse until well combined and crumbs form. Add egg whites and stir into dough. "The dough will be a little sticky."

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Cookie scoops keep dough proportions uniform. Make dough balls by hand. Wet your hands before handling sticky dough. Dough ball in pine nut bowl, hand-press nuts.

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On the baking sheet, space cookies 1.5 inches apart. Each sheet holds 12 cookies. Spread and lightly brown cookies. Center-rack bake 15–18 minutes.

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After baking, let cookies cool on the sheet before moving. Moving a warm cookie could break it. Sprinkle powdered sugar on the cookie before serving.

Calories: 162kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 27mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg 


Also See

Lemon Ricotta Cookies Recipe