Pignoli go by a few names such as pinolate or pignolate and are a type of amaretti cookie. You will often find them around Christmas time as they are a luxurious and expensive cookie. They are made simply with almond paste, sugar, egg whites, salt and pine nuts, making them naturally gluten free.
This recipe is designed to work with one 7 oz tube of almond paste. Following this recipe there will be 0 waste, even every last pine nut will be used!
While you can make your own almond paste, I usually opt for Odense almond paste. It is one of the best on the market and super convenient. Note you have to use almond paste and not marzipan, which has a lower almond ratio.
Note on the pine nuts. It is important to use Italian pine nuts instead of Chinese ones. Italian pine nuts have a milder flavor while their Chinese counterpart has a bitter and metallic aftertaste.
Italian Pignoli Cookies
Description
Traditional Italian cookie made with almond paste, sugar, egg whites and coated in pine nuts. They are packed with almond flavor and chewy.
Ingredients
Instructions
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Divide the almond paste
Cut the almond paste into 1/2 inch slices and add to a food processor.
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Add dry ingredients
To the food processor add the sugar and salt. Blitz to combine until the texture resembles sand.
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Finish the dough
Add the egg white and blitz until the dough is well combined and slightly sticky.
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Roll out the cookies
Using a cookie scoop portion until 12 balls. Wet your hands and smooth out each dough ball then roll in the pine nuts.
Add to a cookie sheet lined with parchment paper.
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Bake the cookies
Press down on the cookies to flatten them out. Bake at 350F for 15 minutes.
Once the cookies are done do not transfer them until completely cooled or they will fall apart.
Optionally dust with powdered sugar once completely cooled.
