I tried two recipes of Pignoli cookies. I wanted to compare an old recipe I’ve made before side-by-side with a recipe that I got from my friend Chris. The recipes are similar so the end result is also similar. I think my favorite of the two turns out to be the newer recipe (Pignoli Cookies 1) Chris gave me. It produces larger cookies with more pignoli (pine) nuts. I may add the flavorings from the Family Circle recipe (Pignoli Cookies 2) to my friend Chris’ recipe and make it my go to recipe for Pignoli cookies.
Many people make this cookie for Christmas but, since Easter is right around the corner, these would be a great to finish off a special Easter dinner. I didn’t think my hubby liked these cookies but to my surprise, he says they’re really good with coffee.
Pignoli Cookies 1
Yield: 24 servings Cook Time: 25 minutes
- 1/4 cup flour
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 8 ounces almond paste (the almond paste in the can is still 8 ounces)
- 2 egg whites
- 3 ounces pignoli (pine) nuts (I weighted the nuts on an old scale my Grandmother had and it was about 2/3 cup),
- additional powdered sugar for sprinkling (optional)
Step 1: Line a cookie sheet with parchment paper. Sift sugars, flour and salt into a medium bowl. Set aside.
Step 2: Cut almond paste into small pieces. I also run the almond paste pieces through my mini chopper, so that it looks like small grains. This will help the paste mix better and there won’t be almond paste chunks in the cookies. In separate medium bowl, beat egg whites and almond paste together until the mixture is smooth. Add the sugar mixture to the almond paste and stir until combined. Separate dough into 24 1 inch balls and place onto the prepared cookie sheet. Press dough balls into 1 1/2 inch rounds. Divide nuts 24 portions, remove skin on the tips of the nuts, if any, and press into the tops of the cookies.
Step 3: Bake in a preheated 300 degree oven for 20 to 25 minutes until lightly golden on the edges. Transfer cookies to a cooling rack to cool. Serve at room temperature. You can sprinkle with additional powdered sugar if using.
Recipe slightly adapted from my friend Chris.
Pignoli Cookies 2
Yield: 28 servings Cook Time: 15 minutes
- 7 ounces almond paste (the almond paste in the tube is 7 ounces)
- 2 egg whites
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract or 1 teaspoon dried orange zest
- 3 tablespoons flour
- 1/2 cup pignoli (pine) nuts
Step 1: Line a cookie sheet with parchment paper. Cut almond paste into small pieces. I also run the almond paste pieces through my mini chopper, so that it looks like small grains. This will help the paste mix better and there won’t be almond paste chunks in the cookies.
Step 2: In a medium bowl, beat one egg white, sugar and almond paste together until the mixture is smooth. Beat in the remaining egg white and extracts. Add the flour and mix by hand until just combined. Separate batter into 28 balls and place on the prepared cookie sheet about 2 inches apart. This will be a sticky batter. Remove skin on the tips of the nuts, if any, and cover each cookie with about 1/2 teaspoon of pignoli nuts.
Step 3: Bake in a preheated 325 degree oven for 15 minutes. Transfer cookies to a cooling rack to cool. Serve at room temperature.
Recipe slightly adapted from Family Circle Bonus (12/12/00 edition) insert booklet by Michael Krondl.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
These look delicious thank you for sharing at One MoreTime Events…Tammy
They are so good. Glad you liked them.
This is another new one that I have never seen before. I am pinning
Thanks for linking up at The Bloggers Brags Weekly Pinterest Party
I’ve never heard of pignoli before. I have never eaten pine nuts, I’d like to try this out. Thanks for sharing on Snickerdoodle Sunday.
I’d love to hear how yours turn out. I’m sure you’ll love them.
I love pine nuts and while I’ve never had them in cookies, I’m sure I’d enjoy. These are so cute and look perfect as an Easter treat…
They are great for any other holiday too.
These look super yummy!! Visiting from Hump Day Happenings Link Party. Pinned 🙂
Thanks for pinning. Glad you liked them.
I absolutely love pignoli cookies but I’ve never tried making them. You make it sound fairly easy by breaking it down into 3 steps. I’m pinning to try these out this weekend – thanks for sharing!
They are pretty easy to make. Once you break up the almond paste with the chopper. Unless you chop it up enough the almond paste can be a pain to work with.
I always wonder how to cook with pine nuts. Thank you for sharing this fabulous recipe. I’ll have to try it. I’m pinning it. Come over from Hump day happenings!
Kim from This Ole Mom
Thanks for stopping by. I’ve heard of some savory recipes with them too.
I’ve never heard of using pine nuts in cookies! This is definitely worth a try. Thanks for sharing with Hump Day Happenings! I hope you will join us again next week.
A few people have mentioned that but I’ve seen these cookies since I was a kid. Almost all the Italian bakeries have them.
These are awesome, I have cooked with pine nuts but never thought to use them in cookies! I love trying new things thank you so much for sharing your recipe with us at the MaMade Blog Hop
I like the idea of using orange zest with the cookies in recipe 2. Zest gives food such amazing flavor and aroma. Thanks for sharing on Hump Day Happenings!
Thanks. They both turned out deliciously.
I think these are the kind of cookies that can be enjoyed ALL year long! And I love how you’re going to make the BEST recipe by combining two recipes 🙂
Thanks. I loved them both but I wanted one go-to recipe.
Yum!!!! I will try these out for certain. Thank you for sharing your lovely blog at the Thursday Favorite Things Blog Hop xo
I’d love to hear how yours turn out. I love them and find them pretty easy to make.
I have never heard of these cookies before…thanks for educating us on the Thursday Blog hop!
Hope you get to treasure them as I do.
I have never heard of Pignoli Cookies. They look so great! Pinned! Thanks for sharing at The Mommy Club Link Party!
A lot of people have said that. I’ve seen these all my like, so it’s a bit surprising to me. Maybe it’s just regional.
Yummy! Thanks for sharing on Whatever Wednesday at Thank You Honey! Have a fabulous weekend! Hope to see you next week!
Thanks. They are quite delish.
G’day! Remind me of childhood!
Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
Glad you liked them.
Hi Annamaria! Oh my, pignoli are without a doubt my very favorite cookie! I can’t wait to compare this recipe to the one I have and try it! Thank you so much for sharing at Best of the Weekend and will be pinning to our party board. Have a happy weekend!
I’d love to hear how yours turn out and I’m so glad you like them.
Thanks for sharing these on The Wednesday Roundup. I’m pinning to our board of the same name. I would totally be making these except my kid is allergic to eggs and tree nuts 😦
So sorry to hear about your child’s allergies. That’s pretty tough.
THANK YOU for sharing with us on the Mostly Homemade Mondays link up! I hope you join us again this week. Enjoy your weekend 🙂
Kelli @ The Sustainable Couple
I’ll be sure to join the party this week too. Thanks.
Hi there! I’m hopping over from Let’s Get Real today. Pignoli cookies are new to me, but I really like pine nuts. These are really a beautiful cookies to share with guests. I bet the citrus and pine nuts are a great combination.
These are a great dessert and perfect with coffee. Your guests will definitely enjoy them.
These look delicious, I love pine nuts. Thanks for linking to Sweet and Savoury Sunday! Stop by and link up again this weekend!
Hi, Annamaria. I am running behind this week!
I can see how these pignoli would be excellent with coffee…one of my favorite things is pecan pie with a cup of coffee. The nutty flavor from the pine nuts would work really well with coffee.
Thank you for sharing!
What a fun cookie to try, it looks really good. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Thanks for sharing this classic Italian cookie recipe on foodie friday. My mom makes them in a horseshoe shape. Love them.
When I saw the name of the recipe I had no idea what it was. Then I read Pine Nuts and thought “oh”! Thanks for sharing this with us at the Four Seasons Blog Hop. I am pinning this. Got to give this a try!!
Delicious cookies, thanks for sharing with Hearth and Soul bloghop.
Thanks. So glad you liked them.
These were such a delicacy in South Philadelphia where I grew up! Thanks for bringing back the memories. I will definitely try to make them this Easter! 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you’ll share this week. http://our4kiddos.blogspot.com/2014/03/try-new-recipe-tuesday-april-1st.html
These look absolutely wonderful! Thanks for sharing and linking up again with us at the #WWDParty.
I also want to let you know that you are a Featured blogger this week and this post will also be added to the Pinterest Page
Thanks so much for featuring my Pignoli cookies!
Thank you for sharing this great recipe!
My husband’s father is Italian. I’ll have to surprise and impress him on his next visit by baking a batch of pignoli cookies. Thanks for sharing at Inspire Us Thursday on Organized 31.
I bet your father-in-law would love these. They’re much better than store bought.
I’ve never tried pine nut, but I love nuts, so I am sure I would love these cookies. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!
Thanks. These cookies are quite delish and not as difficult to make as you might think.
Pingback: Weekend Wind Down Link Party — Week #13