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.