Description
These traditional Italian Pignoli cookies feature a soft, chewy almond center wrapped in a crunchy layer of toasted pine nuts. Naturally gluten-free and elegantly simple, they are a beloved holiday staple that brings the authentic taste of an Italian bakery to your home.
Ingredients
- 7 ounces almond paste, broken into small pieces
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg white
- 1 pinch sea salt
- 1/2 cup finely ground almond flour
- 1 cup pine nuts (pignoli)
Instructions
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine the broken almond paste, granulated sugar, powdered sugar, egg white, and sea salt; mash with a fork or pastry blender until a smooth, thick paste forms.
- Gently fold the almond flour into the mixture using a wooden spoon until a thick, sticky dough is formed.
- Roll heaping tablespoons of dough into balls approximately the size of a walnut, then roll each ball in the bowl of pine nuts, pressing lightly so the nuts embed into the dough.
- Place the coated dough balls on the prepared baking sheet at least one inch apart and press down with your palm to flatten them into thick discs.
- Bake for 18 to 22 minutes until the edges are a very light golden brown, then let them rest on the sheet for 10 minutes to set before moving to a wire rack.
Notes
Ensure you use pure almond paste rather than marzipan for this recipe to achieve the correct texture and deep almond flavor. If the dough feels too sticky to roll easily, chill it in the refrigerator for 10 minutes or lightly dust your hands with powdered sugar before shaping the balls.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian