Reviewed: Mar. 31, 2012

I made these today and they are delicious. They taste just like the ones my Sicilian mom and aunt used to make! I used the "Solo" brand canned almond paste. The only thing I did different was I scaled it down because I just wanted to try it and because the almond paste came in 8oz cans. I scaled it down to 24 servings and it worked out perfectly. I used my food processor to do the mixing and it did a great job. I couldn't imagine trying to use my hand mixer for this as the paste was pretty hard, almost like cement. Definitely chill the dough before forming the cookies and flour your hands after each ball because it is pretty sticky. Only mistake I made was putting these directly on a "non-stick" cookie sheet. Next time I will go with the parchment paper. I just forgot... But these are excellent. Anyone would think I bought them at a fancy bakery! I never knew these cookies were SO easy to make!

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Reviewer:

NanCeeG

Reviewed: Feb. 13, 2012

Fantastic cookies!!! This was my first time making these cookies, and I was extremely nervous because, well, they are not cheap to make! But, I followed the recipe and various reviewers' comments, and I achieved pignoli perfection! I followed the recipe exactly, and here are my tips: 1) I have a very, very small food processor, so here is what I had to do: I combined the almond paste and granulated sugar in a bowl, and I mushed the two together by hand, kneading the sugar into the paste. When it all seemed incorporated, I put little batches of the paste-sugar in the processor and whirred it around. After the mixture was smooth, I put it all into another, larger bowl; added egg whites and mixed with a hand mixer on LOW speed (careful: splatter potential). I then added the confectioner sugar, a 1/4 cup at a time, blending with hand mixer after each addition. Mixed until smooth. 2) Definitely refrigerate the dough--15-20 mins is great. 3) Definitely use parchment paper; also, the cookies don't spread THAT much, so I was able to fit 7 on a sheet. 4) Baked at 325 for about 20-25 mins. Take them out when they JUST start to brown on the edges, even if the centers look pale--the cookies will harden perfectly once out of the oven and they start to cool. I will definitely be making these again. And again. And again.

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Reviewer:

CuppaTeaGirl

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

Reviewed: Jan. 2, 2012

I'm from Brooklyn, NY, home to some of the most amazing bakeries. I'd promised my dad I'd try my hand at making his favorite cookies, so I found this recipe and took a chance. This isn't an easy cookie to make, but its sure worth the work! My food processor wasn't large enough, so I transferred the batter to my Kitchen Aid mixer and it was fine. I'd lined my cookie sheets with foil and butter flavored spray, and that was fine too. CHILL THE BATTER. If you don't, you'll have a mess on your hands! The recipe yielded 24 mid to large size cookies and I'd used 2 cups of pignoli nuts. The cookies took at least 20 minutes to bake in a preheated 300 degree oven. THE BOTTOMS BURN EASILY, so watch like a hawk, place your racks in the top part of your oven, and rotate your pans often. The cookies tell you when they're done because they'll separate easily from the foil and the bottom will be more golden than the top. If they're sticking to the foil, they're NOT DONE. Once cooled, I'd sprinkled lightly with confectioners sugar. They were simultaneously crunchy, yet tender due to the almond paste. My family gave rave reviews, especially my dad, so these will become part of my baking repertoire going forward. The cost difference between this recipe and the bakery is about 50%. Bakery charges about $25 per pound while this recipe yields two pounds for $25, not including your labor of love :) This recipe was a winner!

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Reviewer:

danielle1072

Reviewed: Dec. 28, 2011

Delicious! One suggestion - chill the dough before baking. It is very difficult to manage at room temperature. Also I agree with other reviewers that the quality of the almond paste is important.

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Reviewer:

katenovello

Reviewed: Dec. 27, 2011

Theses cookies were so easy to make and everyone loved them. I will definitely use this recipe as one of my Xmas cookies from now on.

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Reviewer:

Gardenia731

Reviewed: Dec. 23, 2011

Delicious! Now I can enjoy these without taking a trip to NY!

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Reviewer:

EMKAYNY

Reviewed: Dec. 18, 2011

A Christmas Delight!! Comes out perfect evry time!! (I used the tube paste instead of the canned and let the dough stiffen for 15 minutes before rolling) I added a teaspoon of Ammaretto to the mix for a little kick! delicious!! Buon Natale!!

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Reviewer:

Kenny Burde

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

Wonderful! Chilling the dough made it easier to work with. I tried baking on foil that had been sprayed with Pam and on parchment--bottoms stuck more on parchment but were a prettier product.

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Reviewer:

lauren

Reviewed: Dec. 5, 2011

These cookies are fantastic! Beware that pine nuts currently cost $5 per half cup! I ended up baking mine for closer to 25 minutes and they came out perfect.

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Reviewer:

bmg2479

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

Reviewed: Nov. 19, 2011

These are the best. I'm from Brooklyn, NY and now living in NJ, I've yet to find a bakery who can make these right! Now I don't have to! I do agree with other reviewers, chill the dough and it will be easy to put these togther. Thanks so much for posting!!

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