Italian Pignoli Cookies
Total TimePrep: 30 min. Bake: 15 min./batch
Came out very good with few adjustments. I added 3/4 cup of almond flour, added 1 teaspoon of honey with little less sugar, and used 1 egg white for dipping. Baked them on silicone macaroon sheet.
Delicious cookies! Not cheap to make but so good. The KEY to keeping them from spreading or being too thin is to refrigerate the dough for at least 30 min (I usually do an hour). This also helps make them easier to form into balls and dip into the egg whites/nuts
They bake all flattened out
Everything was fine until I rolled the dough in the egg whites, per the recipe instructions. The extra whites made the dough too loose to form into balls, made the dough pool in the oven, and gave a bad flavor to the finished cookies. No other pignoli recipe I've seen recommends coating the dough in anything. This recipe might work fine with just the two egg whites in the dough.
Because the ingredients in this recipe are not exactly cheap, I thought I'd warn others that something is not right with this one. I always trusted Taste of Home, so I was shocked to see this recipe fail. The "cookie" just melts into a puddle in the oven. As somebody else suggested, perhaps flour was what was missing.
Recipe was good but needed 1T of honey to give it a more authentic taste. I substituted powdered sugar. I was happy to come across this recipe, always the favorite of the Italian cookies of my childhood.
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!
Huge hit! Everyone loved them. Tasted perfect just like the bakery. Very satisfied
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