Description
Delight in these classic Italian Pignoli Cookies, featuring a tender almond paste base rolled in crunchy pine nuts. These chewy, nutty treats are lightly golden and perfect for holiday baking or anytime you crave a sweet, sophisticated cookie.
Ingredients
Cookie Dough
- 1 (7-ounce) package almond paste (sliced or broken into pieces)
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg white
- ⅛ teaspoon sea salt
- ½ cup almond flour
Topping
- ¾ cup pine nuts
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Almond Paste Mixture: In a food processor, combine the almond paste, granulated sugar, powdered sugar, egg white, and sea salt. Pulse until the mixture forms a thick, smooth paste, ensuring an even consistency for the cookie dough.
- Add Almond Flour: Transfer the smooth almond paste mixture to a medium bowl. Stir in the almond flour thoroughly to help bind the dough and add texture.
- Form Cookie Balls: Pour the pine nuts into a small bowl. Scoop heaping tablespoons of the dough and use your hands to gently roll into balls. If the dough is too soft, chill it in the refrigerator for 5 minutes to firm up, allowing easier shaping. Roll each dough ball in the pine nuts, pressing lightly so the nuts adhere well.
- Arrange on Baking Sheet: Place the pine nut-coated dough balls on the prepared baking sheet, spacing them at least one inch apart. Press down lightly on the tops to flatten each cookie slightly for even baking and classic appearance.
- Bake Cookies: Bake in the preheated oven for 18 to 22 minutes or until the edges turn lightly golden brown, indicating the cookies are perfectly baked with a soft chewy center.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- If the dough is too sticky to shape, refrigerate it briefly to make handling easier.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For an extra touch, dust cooled cookies lightly with powdered sugar before serving.
- Almond paste can usually be found in the baking section or specialty stores.
- Ensure pine nuts are fresh, as old nuts can impart bitterness.
