Italian Pignoli Cookies Recipe

5 3 5
Italian Pignoli Cookies Recipe
Italian Pignoli Cookies Recipe photo by Taste of Home
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Italian Pignoli Cookies Recipe

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5 3 5
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Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

Ingredients

  • 1-1/4 cups (12 ounces) almond paste
  • 1/2 cup sugar
  • 4 large egg whites, divided
  • 1 cup confectioners' sugar
  • 1-1/2 cups pine nuts

Directions

In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment paper-lined baking sheets. Flatten slightly.
Bake at 325° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Italian Pignoli Cookies in Country Woman October/November 2011, p36

Nutritional Facts

1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.

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  • 1-1/4 cups (12 ounces) almond paste
  • 1/2 cup sugar
  • 4 large egg whites, divided
  • 1 cup confectioners' sugar
  • 1-1/2 cups pine nuts
  1. In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
  2. Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment paper-lined baking sheets. Flatten slightly.
  3. Bake at 325° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Italian Pignoli Cookies in Country Woman October/November 2011, p36

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Reviews forItalian Pignoli Cookies

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Brittney User ID: 9216626 269240
Reviewed Jul. 9, 2017

"Second time to use this recipe to make Pignoli cookies. It is missing something not quite sure exactly what it is yet. It is the closest to traditional Pignoli cookies I have found because you will NEVER get the true recipe out of your Italian mother-in-law! Alas, I keep trying!"

MY REVIEW
NicVenti User ID: 8177210 215630
Reviewed Dec. 22, 2014

"Huge hit! Everyone loved them. Tasted perfect just like the bakery. Very satisfied"

MY REVIEW
kitchenwoman User ID: 6367851 193424
Reviewed Dec. 6, 2011

"Very tasty cookies! I did add 1/2 to 3/4 cup of flour because it was extremely sticky. You won't need more than one or two egg whites for dipping the cookies and probably 2 cups of pine nuts would work better."

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