The blurb that accompanied this cookie recipe on the Taste of Home website said, “Cookies are the crown jewels of Italian confections.” Coming from a large Italian family that we spent time with leading up to and over the Christmas holidays, I can attest to the veracity of that statement. Not only did my grandmother bake a ton of cookies to have when company called around the holidays, but so did her 2 sisters, 4 sisters-in-law, and my grandfather’s 3 sisters. Needless to say, we got the full Italian cookie experience every time we visited! That ongoing exposure to the wonderful delights of cookies (especially Italian ones) strongly influenced my development into a baker. Cookies are still my favorite things to bake!
I’m not exactly sure which of my great aunts made a version of these traditional almond cookies with pignoli nuts, but I loved them! Almond paste is combined with both granulated and confectioners’ sugar and a few egg whites. The dough is shaped into balls, coated with a layer of whipped egg whites then rolled in pine nuts and baked. The result is heavenly goodness, perfect for holiday celebrations!
Italian Pignoli Cookies
Italian Pignoli Cookies (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 30 minutes, Bake Time: 15 minutes/batch
Makes: 2 dozen cookies
Ingredients:
- 12 ounces almond paste
- 1/2 cup granulated sugar
- 4 large egg whites, room temperature, divided
- 1 cup confectioners’ sugar
- 1-1/2 cups (7 ounces) pine nuts
Directions:
In the bowl of a stand mixer, beat together the almond paste and granulated sugar until crumbly.
Combine the granulated sugar with the almond paste.
Beat in 2 of the egg whites. Gradually add the confectioners’ sugar to the bowl and mix well.
Beat in 2 egg whites then the confectioners’ sugar.
Whisk the remaining egg whites in a shallow bowl. Place the pine nuts in another shallow bowl. Shape the dough into 1-inch balls. Roll the balls in the egg whites then coat them with pine nuts. Place the balls 2 inches apart on Silpat or parchment-lined baking sheets.
Roll the dough into balls, dip the balls in the egg whites, then coat them with pine nuts.
Flatten the cookie balls slightly.
Flatten the cookies before baking.
Bake the cookies at 325°F until lightly browned, 15-18 minutes. Cool the cookies in the pan on a wire rack for 3 minutes before removing them from the pan to the wire rack to cool completely.
Allow the cookies to cool.
Store the cookies in an airtight container.
Store the cookies in an airtight container.
Italians know how to bake wonderfully delectable cookies! ~Linda
Italian Pignoli Cookies (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 30 minutes, Bake Time: 15 minutes/batch, Makes: 2 dozen cookies
Ingredients:
- 12 ounces almond paste
- 1/2 cup granulated sugar
- 4 large egg whites, room temperature, divided
- 1 cup confectioners’ sugar
- 1-1/2 cups (7 ounces) pine nuts
Directions:
In the bowl of a stand mixer, beat together the almond paste and granulated sugar until crumbly. Beat in 2 of the egg whites. Gradually add the confectioners’ sugar to the bowl and mix well.
Whisk the remaining egg whites in a shallow bowl. Place the pine nuts in another shallow bowl. Shape the dough into 1-inch balls. Roll the balls in the egg whites then coat them with pine nuts. Place the balls 2 inches apart on Silpat or parchment-lined baking sheets. Flatten the cookie balls slightly.
Bake the cookies at 325°F until lightly browned, 15-18 minutes. Cool the cookies in the pan on a wire rack for 3 minutes before removing them from the pan to the wire rack to cool completely. Store the cookies in an airtight container.