The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 21, 2004
I got to say this is by far the best receipe ever...everyone raves about these cookies when I make them. Thanks!! a million for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 14, 2004
My mom used to make these cookies when I was younger. Of course, I couldn't find the recipe when I wanted to make them - but thank goodness I found this one! They come out just like I remember them. I like to make my cookies a little bigger, so I only got about 2 dozen out of the recipe. Also, the dough seemed a little to soft, so I added some extra confectioners' sugar. Putting the dough in the fridge for a while makes them easier to handle. These cookies are delicious!!
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Cooking Level: Intermediate

Home Town: White Plains, New York, USA
Living In: Schenectady, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 14, 2004
Excellent, I've been looking for this recipe for years; I want to express my appreciation for posting this recipe and bringing back many childhood memories of this wonderful cookie. The only thing that my family did different is shape them into tiny logs and because I choose to recreate that shape I had to cook the cookies a little longer. Thank you once again for sharing this wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 8, 2004
These cookies taste exactly like those you can buy in an Italian bakery. Having grown up in Newark, NJ and raised on Italian pastries and cakes, I feel pretty qualified to give the recipe my 5 stars. Thanx Adele!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2004
Fantastic recipe!! Easy to make - I made the cookies a little larger, and cooked a little longer - but they tasted "just like home"..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 6, 2004
Great recipe. I'm from North Jersey, but I'm living in central PA Dutch country for the time being. I can't get any good Italian food around here. These are just as good as the ones I get at home (Tony & Vinnie's). I wanted to put some salt in mine to tame the sweetness, even though that would stray from the kind at home. However, I'm a new cook and I'm afraid to be that adventurous. Does anyone have any suggestions as to how much to put in???
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Cooking Level: Expert

Home Town: Roxbury Township, New Jersey, USA
Living In: West Lawn, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 5, 2004
i always get raves with this recipe. Just as good if not better than bakery cause you can put more nuts on them. i usually don't dip in the egg wash
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 8, 2004
perfect!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 9, 2004
Made this recipe for the first time. Well worth the messy fingers. My son-in-law said they were as good as any NY bakery's. Hubby loved them. I found that putting them in the fridge for about an hour certainly made them easier to handle.
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4 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 1, 2004
I tried making these cookies for the first time and chose this recipe. I brought them to my Italian family's Christmas Eve this year...my aunt who has been making this cookie each year for probably 40 years tried one and told me they were better than hers! Oh, and my other 40 Italian-American relatives standing around the dessert table gave them the thumbs up too. This recipe passes the test!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 21, 2003
The perfect pignoli cookie recipe! Thank you so much! :) I also left the pignolis off of a few cookies, and after baking drizzled with melted chocolate, and they are delicious as well! I made them for Christmas, they are sure to be a hit! I will use this recipe again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2003
Fantastic!!!!!!!!! Just like they were purchased in an Italian bakery
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2003
Thank you for a wonderful recipe! They are just like the New York bakery cookies we remember. My husband is especially greatful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 8, 2003
Only 2 words necessary - Simply Divine.
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Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 31, 2002
Absolutely wonderful! Moist and chewy with a crispy bottom-great flavor too. Just like the ones from the NY bakeries. Will make again and again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 30, 2002
The flavor was good, but the cookies stuck to the cookie sheet even though they were lightly greased. After the cookies cooled, they turned out too heavy and chewy. Not the light chewy texture I remember from the Italian bakeries on the east coast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 23, 2002
Thank you for this great recipe! Just spent $15.00 a pound for these at the local "famous" bakery in Philadelphia. These are just as Good, in fact even BETTER. We figured that we got almost 2 pounds for less than half of cost at the bakery. WELL worth EVERY PENNY spent on the ingredients. I will treasure this recipe. Thanks ADELE!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 22, 2002
Fantastic recipe. The only thing I would recommend is putting some of the pine nuts on the bottom of the cookie, because they were very difficult to get off of the foil.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA
Living In: Brick, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 25, 2002
This is an excellent cookie! A bit pricey, but worth it. Very easy to make, too. I halved the recipe, but my husband and I had eaten every cookie by the day's end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 8, 2002
These cookies are excellent!! Thank you so much for posting! I agree with everyone that said they are just like the bakery. I used one of those new Silpat things and it was wonderful for these cookies. No problem getting them off the sheet at all. My dough was a little sticky too and what I did was roll them directly in the pine nuts then I brushed the cookie with the egg white before baking. That worked too and was a little less mess.
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Cooking Level: Expert

Living In: Lockport, New York, USA

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