Description
Delightfully chewy and nutty, these classic Pignoli Cookies feature a smooth almond paste base generously coated with crunchy pine nuts. Perfectly baked to a golden finish, they offer a perfect balance of sweet almond flavor and buttery pine nuts, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 7 ounces (198g) almond paste
- 1/2 cup (100g) granulated sugar
- 1 large egg white
- 1/4 teaspoon kosher salt
Coating
- 1 cup (140g) pine nuts
Instructions
- Get ready. Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the dough. Break the almond paste into small pieces and place them into the bowl of a food processor. Add the granulated sugar, egg white, and kosher salt. Process for about 1 minute until a thick, smooth paste forms. Pause halfway to scrape down the sides and bottom of the bowl to eliminate lumps and achieve uniform consistency.
- Shape the cookies. Using a spoon, scoop 12 rounded tablespoons of the dough, about 25 grams each. Roll each portion into a smooth ball using your palms. If the dough feels too sticky or difficult to handle, chill it covered in the refrigerator for 10 to 15 minutes before shaping.
- Coat with pine nuts. Pour the pine nuts into a wide, shallow bowl. Roll each dough ball thoroughly in the pine nuts, pressing gently to help the nuts adhere evenly all around the cookie surface.
- Bake. Arrange the pine nut-coated balls on the prepared baking sheet, leaving about 2 inches between each to allow for spreading. Bake in the preheated oven for 18 minutes, or until the pine nuts and cookie edges turn a delicate golden brown color.
- Cool and enjoy. Remove the cookies from the oven and allow them to cool completely on the baking sheet, as they will be fragile when warm. Once cooled, serve and enjoy these tender, nutty treats.
Notes
- If the dough is too sticky, chilling it briefly will make shaping easier.
- Use parchment paper to prevent sticking and facilitate cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- For a toasted flavor, optionally toast pine nuts lightly before coating.
- Egg white in the recipe helps bind the dough and achieves the characteristic chewy texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
