Little Italy Pignoli Cookies Recipe

Little Italy Pignoli Cookies Recipe
Little Italy Pignoli Cookies Recipe photo by Taste of Home
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Little Italy Pignoli Cookies Recipe

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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.

  • 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

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