Pignoli Cookies I

Pignoli Cookies I

"They are pleasantly sweet, made with almond paste and pine nuts, but no flour."
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Ingredients

1 h 10 m servings 101 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
  2. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
  3. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
  4. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

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Reviews

Read all reviews 131
  1. 155 Ratings

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Most helpful positive review

So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. ...

Most helpful critical review

the batter was so liquidy, i couldn't make any balls. the cookies were so thin and inedible.

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So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. ...

I love these cookies - but you have to like almond paste. It also helps to have the right tools to make this recipe easily. #1 I can not say enough about using Reynolds RELEASE foil to line yo...

This is a wonderful recipe. A few things I've learned: 1) Use a food processor!!!! 2) refrigerate the dough for several minutes prior to shaping the cookies. This makes it much easier and is FAR...

I've been searching so long for a good recipe for Pignoli cookies and I finally found it!!! These cookies are OUTRAGEOUS!! The bakeries here in Brooklyn don't even make these cookies as good! Th...

The BEST Pignoli I have EVER eaten!!!! When dropping them on the cookie sheet, make sure you have a SMALL crescent shape--they grow so much in the oven! Very sticky batter but putting it in the ...

This was an excellent cookie. I now know why the Italian bakery charges so much a lb.- the almond paste alone gets pricy. But this cookie is so worth every penny. I recommend using parchment pap...

Be careful when selecting the almond paste some of it is NOT GF

I first tasted these cookies on a visit to Brooklyn with some good friends about ten years ago. I loved these cookies and tried several recipes but this one is definitely the best. I chilled t...

These came out absolutely delicious. I had to chill the dough for about 15 minutes before it was firm enough to form the cookies, but other than that everything turned out perfect!

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