Pignoli Cookies (Almond Cookies)

Pignoli cookies, also known as almond cookies, are a delightful treat that transports you straight to the charming streets of Italy with every bite. These soft, chewy cookies are packed with rich almond flavor and have a delightful crunch from the pine nuts that adorn their tops. With just a handful of simple ingredients, you can create these delectable cookies that are perfect for any occasion or just a special treat for yourself. Let’s dive into the world of Pignoli cookies and explore how to make this classic Italian delicacy right in your own kitchen.

Why It’s My Go-To

Pignoli cookies have a special place in my heart. Not only are they incredibly easy to make, but they also deliver a burst of flavor that makes them irresistible. Unlike many traditional cookies that require a long list of ingredients and complicated techniques, Pignoli cookies come together in a matter of minutes. The combination of almond paste, sugar, and the crunch of pine nuts creates a cookie that is both rich and satisfying. Plus, they are gluten-free, which makes them a versatile treat for all to enjoy. Every time I make these cookies, I am reminded of family gatherings, festive celebrations, and the joy of sharing homemade goodies with loved ones.

Ingredient List

• 7 ounces almond paste (198 grams, cut into pieces – 1 standard package)
• ½ cup granulated sugar (67 grams)
• ¼ cup powdered sugar (28 grams, plus more for serving)
• 1 large egg white (35 grams)
• ½ teaspoon kosher salt
• 4 ounces pine nuts (113 grams)

Gear Checklist

• Mixing Bowl: For combining your ingredients.
• Whisk: To beat the egg white until frothy.
• Baking Sheet: Line with parchment paper for easy removal of cookies.
• Cookie Scoop: For portioning out the dough evenly.
• Oven: Preheated to ensure even baking.

Pignoli Cookies (Almond Cookies) in Steps

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.

Step 2: Mix the Ingredients

In a mixing bowl, combine the almond paste with the granulated sugar and powdered sugar. Use a fork or your fingers to break up the almond paste and mix it until the sugars are well incorporated.

Step 3: Add the Egg White

Add the egg white and kosher salt to the almond mixture. Mix until the dough comes together. It should be sticky but manageable.

Step 4: Shape the Cookies

With a cookie scoop or your hands, take a portion of the dough and roll it into a ball, about 1 inch in diameter. Roll each ball in the pine nuts, pressing gently so that the nuts adhere to the surface.

Step 5: Bake the Cookies

Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the tops are set. The centers should remain soft.

Step 6: Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional powdered sugar before serving for a touch of sweetness.

Substitutions by Diet

• Vegan: Substitute the egg white with aquafaba (the liquid from canned chickpeas) in a 3:1 ratio.
• Nut-Free: Use sunflower seed paste instead of almond paste and omit the pine nuts.
• Lower Sugar: Use a sugar substitute that measures like sugar for both granulated and powdered sugars.

Avoid These Traps

• Don’t overbake the cookies; they should be soft in the center and slightly firm on the edges.
• Be careful not to add too much powdered sugar on top, as it can overwhelm the rich almond flavor.
• Ensure your almond paste is fresh; stale paste can affect the texture and flavor of your cookies.

Save It for Later

If you have leftover Pignoli cookies (which is rare!), they can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies. Simply place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They will keep well for up to three months. When you’re ready to enjoy them, let them thaw at room temperature.

FAQ

Can I use homemade almond paste?

Yes, homemade almond paste can be used in this recipe. Just make sure it has a similar consistency to store-bought almond paste for the best results.

What can I substitute for pine nuts?

If pine nuts are not available or if you have a nut allergy, you can skip them altogether or use sunflower seeds for a similar crunch.

How do I know when the cookies are done baking?

The cookies are done when they are lightly golden around the edges, and the tops no longer look wet or shiny.

Can I double the recipe?

Absolutely! This recipe can be easily doubled. Just ensure you have enough baking sheets and oven space to accommodate the extra cookies.

Before You Go

Pignoli cookies are not just a treat; they are a celebration of flavors and textures that come together beautifully in every bite. Whether you’re baking for a holiday, a special occasion, or simply to satisfy your sweet tooth, these almond cookies will surely impress. They’re a unique addition to any cookie platter and are perfect for sharing with friends and family. Enjoy the experience of baking and the delightful aroma that fills your kitchen as you whip up a batch of these irresistible Pignoli cookies. Happy baking!