the is the very very best pignoli cookies I have every made. Very,very,very easy. Very,very,very best ever.DONOT use egg whites from a box.This last time that's what I used. What a disaster!!!!They spread out so large(3") and did not cook.Stuck to pan. Had to soak pans and cookies in hot water and soap.W#ent back too real eggs and guess what????Perfect

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 your cookie sheet! They will not stick - I used a quick spray of Pam on top, but I don't think it's necessary. Also do not use a pan with sides - the cookies will not brown properly. OK - on to the recipe - I used a food processor to crumble the almond paste and mix in the sugar ( I agree with other reviewers that you can use a little less than a cup of sugar) Then I transferred the mixture to a large mixing bowl. In a smaller mixing bowl whip the egg whites until stiff, then fold into the almond mixture. At this point, you can scoop (I used my smallest cookie scoop - 1 tablespoon - but did not fill it quite full) the mixture and then press on the pine nuts or you can chill the mixture and then use the scoop and make balls and roll the balls in pinenuts. Either way works. They do spread so give them some room on the pan. I ran out of pine nuts and used some slivered almonds which were OK, but the pine nuts are better. If I used the almonds again, I would chop them a little bit finer. Bake until lightly golden - it took mine longer than 12 minutes. Watch. With the Release Foil cooling and removing was a breeze. Chewy inside, crunch outside - if you cook longer until light brown they will be crunchy like amaretti.

My whole family can't stop talking about these cookies, I overheard "better than bakery" many times! Thanks!

These are excellent cookies! I wouldn't change a thing about the recipe but the next time I make them I won't use foil on the cookie sheets.

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 the dough for about 30 minutes and added 1/4 tsp. salt. Deeeeelicous!

Great cookie - even Nonna approved! I made them for a party and the hostess wanted the recipe. I used parchment paper instead of aluminum foil and spray. I chilled the dough for 15 - 30 minutes for firmness. Very messy to make, I thought it would be my first and last time making them but it was worth the mess. I will be making them again for Christmas.

These taste very good, although they do need some salt to balance out the sweetness. I would add about 1/4-1/2 teaspoon of salt to the recipe. The cookies stuck to parchment paper and I was unable to get them off without mis-shaping them.

Fantastic.

I'm not sure what went wrong. Maybe I should have read the reviews first about refrigerating before rolling into balls. I found the dough too sticky to roll and had to drop it by the spoon onto the parchment paper. They came out flat as pancakes and we weren't too crazy about the taste either. We ate part of it with a fork and threw the rest in the garbage. What a waste.

Excellent cookie. I found it best to use parchment paper, instead of oiling the pan. Let the cookies cool quite a bit before removing from parchment and they should come off quite easily with minimal sticking.