Reviewed: Apr. 1, 2012

aaaahhhhh this is the best, eaten in italy, if ya want, cook fifteen minutes more, they become crisp. yum;)

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2 users found this review helpful

Reviewer:

sofronia

Cooking Level: Expert

Reviewed: Dec. 11, 2011

These are delicious, but mine turned out really flat and spread out a lot while baking... what went wrong? Is it better to add a little flour? Or are there other tricks?

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1 user found this review helpful

Reviewer:

suomikati

Reviewed: Dec. 11, 2011

Easy and delicious! I substituted half of the sugar with Spenda and the results were excellent. I'll definitely make this recipe again.

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1 user found this review helpful

Reviewer:

Gina129

Reviewed: Dec. 26, 2010

HINT - you can't change the sugar to 2/3 a cup and still use 2 egg whites. I will try it again with only 1. I decided to double the recipe, using 1 pound almond paste (2 solo cans), 1 and 1/3 cups sugar (2/3rds x2), and only 3 egg whites (instead of 4). Cookies were delicious BUT flat. I will try this again as is next time!

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3 users found this review helpful

Reviewer:

laurab

Reviewed: Dec. 25, 2010

Excellent recipe better than any italian bakery in Brooklyn. Did mix the sugar with the egg whites and added a tablespoon of Amaretto liquor. Highly recommend these cookies.

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3 users found this review helpful

Reviewer:

JoAnn

Reviewed: Sep. 3, 2010

This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on top. Some tips I have are 1. Definite toast the pine nuts! 2. Use a silicon baking mat, they turn out fluffier and they do not stick. 3. I used 1 cup of sugar and gradually added it in the food processor. I found this helped granulate the (Solo brand) almond paste. 4. *Important* I like to drop them in 1/2 to 1 teaspoonfuls since they spread out so much - you can probably end up with about 30-36 cookies if you do it this way! Note, if you do it this way, buy about 1/2 cup of pine nuts so you can be sure to have enough to cover the tops. These are just fabulous!!

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9 users found this review helpful

Reviewer:

ICookItsWhatIDo

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Apr. 21, 2010

Amazing!!! I have loved pignoli cookies for awhile and have only been able to find good ones in NYC. Never did I think I could make them on my own. They were so simple to make and taste just like the ones found in Italian bakeries. Thank you!! note: These are best when eaten the same day they are made, while they're nice and soft:)

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Reviewer:

Lisa

Reviewed: Feb. 17, 2010

delish..

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3 users found this review helpful

Reviewer:

Ru Lightcap

Cooking Level: Expert

Home Town: Ridley, Pennsylvania, USA

Living In: Millsboro, Delaware, USA

Reviewed: Feb. 1, 2010

cookies came out flat, too sweet!!! better when made with flour.

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2 users found this review helpful

Reviewer:

pdnyc

Reviewed: Jan. 3, 2010

Easy and very flavorable. Chill the dough and use a silicome baking mat or parchment paper and you shouldn't have to worry about the cookies sticking.

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4 users found this review helpful