The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 22, 2009
This is an excellent recipe! The cookies taste like you bought them from Mulberry St. in Little Italy. Everyone that tries these LOVES them. Today is the first time I tried cooking them on parchment paper and it worked wonderfully. No sticking at all. I did use foil in the past and there was some sticking.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 9, 2009
I should have read the reviews and refrigerated the dough because I found it very hard to work with. Also I had to bake for 5-6 minutes more and they still were barely browned.
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Cooking Level: Intermediate

Home Town: Selden, New York, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 29, 2009
I made this recipe this past Christmas and it was awesome. The cookies taste and look great, the recipe was easy and my friends loved them too! There is an Italian gourmet store up the street from me and these are very expensive to buy there, like $13 for a small container. I made them at home for less than that and mine were fresh!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 11, 2009
I made these for my very Italian grandmother and she said they taste just like the ones from the bakery!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 1, 2009
I've tried many pignoli or amaretti recipes, and this one is the keeper! I also could not roll out, so I used a pastry bag with no tip. Just pipe out the balls and put the pine nuts on top. If you want some without the pine nuts, just brush very little water on each and sprinkle with superfine sugar before baking. Excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 30, 2009
I grew up in Jersey and my family used to get these from the bakery every weekend. I would say these are just as good! I used the Solo canned almond paste, followed the directions and measurements exactly and these came out fantastic! I did not use parchment the first time around, but definitely will next time since the bottom of the cookies came out a little crispier and browner than they should be (and I even buttered the pan excessively). Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 18, 2009
Amazing...chewy and delicious...but a pain to roll. I need a lot more practice since they were so super sticky!!!
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Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 11, 2009
It took two tries to get these right--the first time the dough was too wet, so the second time, I added the egg in parts until it was doughy but not wet, and they were lovely.
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Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2008
Something went wrong. I've had pignoli cookies before and they were not sticky and chewy like these. The taste was still good but the texture was all wrong. I used the almond paste in a tube and will try again with the type in the can, if I can find it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2008
This is a great recipe. I used the recipe exactly as it is written with the exception of 2 things: 1) rolling the dough in the pine nuts is not necessary and it uses up a lot of nuts ... just put them on top. 2) I did not use parchment or aluminum foil as suggested, I use silpat silicone baking sheets on my cookie sheets and there was NO STICKING at all. Also, the baking time was more like 20 minutes for me, I am not sure if it because of the sides on my cookie sheets, just keep on eye on them and make you pull them out when they start getting a little brown. The dough is sticky but the flour helps with this. Almond paste is expensive from the supermarket so I ordered a 7 lb can of "American Almond" almond paste online. It can be found for about $35 at multiple sites ... it is well worth it. It can be stored for a long time in the freezer. I am from LI NY and these are very close to those I remember from the italian bakeries back home.
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Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA
Living In: Abingdon, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2008
I'm sorry, I didn't care for these at all. I love almond flavor and pine nuts so I thought this would be a good fit. They are sticky and hard and hurt our teeth! I used parchment paper and they stuck like mad - I lost half of the cookies on the paper! They were also much more time consuming than I had anticipated.
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Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 19, 2008
I've never tried Pignoli cookies before, but they looked interesting, and I love both almond paste and pine nuts, so I thought they were worth trying. They are great! A little sweet, but I did add 1/4 tsp salt as suggested by other reviewers, and I'm glad I did. I also used more pine nuts than called for. Just mixed these in a bowl with spoon/hands, baked on a regular old cookie sheets without any foil, parchment, or cooking spray and they came off just fine. Thanks so much for a great recipe!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 16, 2008
This is the second year in a row I've made these for Christmas. My Aunt made these when I was a kid and I don't have her recipe. Thanks for sharing this one. Both times that I've made these, someone has asked for the recipe. They will be a staple at Christmas for me from now on. ;) (Edited to add the following) Make sure you use the parchment paper but also cooking spray. Wait until the cookies are a bit cooled before removing to wire rack and they won't stick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 15, 2008
A taste of Grandma in my own kitchen. Yummy! BUT Almond Paste is quite expensive....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2008
Just finished making these fabulous cookies. Used parchment paper and chilled dough so there was no mess. Thank you so much for the great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 13, 2008
Having never tasted pignoli cookies, it's hard to say how this recipe compares. But, these have a very unique and wonderful flavor. I like how the rich buttery flavor of the pine nuts balances with the super sweet of the almond paste. I am only giving the recipe 4 stars however, because the ingredients were very expensive and after spending $10 on the pine nuts, I still didn't have enough. I actually needed probably twice as much. Also, I had to use the tube kind of almond paste, but I didn't have a problem shaping them into balls after chilling the dough for about an hour. It was still messy, but kinda fun pretending to be an old world Italian mama!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2008
I only bought an 8oz can of paste and after going back to get more ended up with Solo Almond Pastry filling. My dough ended up too liquidy so I added some flour, soda, and salt. I also skipped dipping the dough balls in egg white and just rolled them in the pine nuts. The cookies are really good. However, I am reserving the five star rating for something that is stupendous.
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Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
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Reviewed: Dec. 7, 2008
I wished I had read other reviews but didn't. These were an expensive waste. I followed the ingredient list and directions to a T and it didn't help with the mess that it made. Almost like battering chicken fried steak...now that I know is messy but it turns out great. I used parchment paper and cookies had to completely cool before removing. After making the cookies, I viewed other reviews & wished I had not used the tube almond paste but that was my only option. Before adding the confectioner's sugar and egg whites. I thought it would be a good cookie, looked like the start of a sugar cookie. Smelled wonderful and looked great. After adding the c.s. and egg whites it became gooey and un-ball-able. Lightly flouring your hands didn't do the trick like it mentioned, no little bit is enough you have to completely toss them in flour to help hold their shape and then dipping them, as a so called ball into egg white wash made it worse. They instantly lost shape again. Shaking excess egg white doesn't come off very easily either. 1 1/2 cups of pine nuts didn't work in my favor for I ran out before completing the last step. I was glad I bought extra because thinking ahead. It took 2 cups of pine nuts. This recipe was expensive to make. 7oz almond paste was $6.19 a tube & had to buy 2 and had to weigh it exactly to get 12 oz. The pine nuts were $2.69 per 1/2 cup and used 4 little bags. So my total with all ingredients included was $23.95. They looked good baking, but didn't taste rem
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 5, 2008
Easy to make with a nice chewy consitency. A bit too sweet for my taste and the lack of salt with the nuts leaves this cookie tasting flat.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 20, 2008
I wanted to make pignoli cookies for my very italian grandfather because they are his favorite. I used this recipe and he told me that "they were better than his grandmothers." We all loved them!
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