Little Italy Pignoli Cookies Recipe

1 1 1
Little Italy Pignoli Cookies Recipe
Little Italy Pignoli Cookies Recipe photo by Taste of Home
Publisher Photo

Little Italy Pignoli Cookies Recipe

Read Reviews
1 1 1
Publisher Photo
Almond paste in these Italian pignoli (meaning pine nut) cookies gives these morsels an exceptional flavor, a real treat served with a hot chocolate or coffee beverage. — Fran Green
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1 cup almond paste
  • 1 egg white
  • 1 tablespoon honey
  • 3/4 cup confectioners' sugar
  • 3/4 cup pine nuts

Directions

Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well.
Place pine nuts in a small bowl. Shape teaspoonfuls of dough into balls. Roll in pine nuts. Place 1 in. apart on parchment paper-lined baking sheets. Flatten slightly.
Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 5 dozen.
Originally published as Little Italy Pignoli Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p25

Nutritional Facts

1 cookie: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein.

Popular Videos

  • 1 cup almond paste
  • 1 egg white
  • 1 tablespoon honey
  • 3/4 cup confectioners' sugar
  • 3/4 cup pine nuts
  1. Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well.
  2. Place pine nuts in a small bowl. Shape teaspoonfuls of dough into balls. Roll in pine nuts. Place 1 in. apart on parchment paper-lined baking sheets. Flatten slightly.
  3. Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 5 dozen.
Originally published as Little Italy Pignoli Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLittle Italy Pignoli Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Anne User ID: 9449120 286472
Reviewed Apr. 10, 2018

"I never comment on any recipe that I try. But this time I simply have to. Worst recipe.

I am an semi-experienced cook, and I followed the recipe to the letter, but the ingredients were off, the explanations quite summary. The dough was sticky and impossible to roll into balls. No explanation : should we put more sugar in the dough ? should we cover the hands with sugar ? should we put the dough in the fridge to harden it before to be able to roll it into balls ? and if so for how long ? I used the teaspoon to measure my balls, and I barely managed to make 40 cookies. As for the pignoli, 3/4 of a cup no way, I had to keep adding up pignoli to my bowl. More like 2 cups and for only 40 cookies.
Sorry, but this recipe was a disaster"

Loading Image