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Italian Pignoli Cookies

Italian Pignoli Cookies are a classic Italian Sicilian cookie recipe. This crispy, chewy and almondy cookie is similar to a macaroon.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Cookie, Dessert
Cuisine: Italian
Keyword: Italian christmas cookies, Pignoli, pignoli cookies
Servings: 24 cookies
Author: Amy

Equipment

  • Baking Sheet

Ingredients

  • 8 ounces pine nuts pignoli
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 8 ounce can almond paste
  • 2 egg whites slightly beaten
  • 1/2 teaspoon almond extract or vanilla extract
  • Confectioner's sugar for dusting

Instructions

  • Preheat the oven to 300°F. Line 2 cookie sheets with Silpat liners or parchment.
  • Place pine nuts (pignoli) in a shallow dish.
  • Combine granulated sugar, confectioners' sugar, flour and salt in a medium bowl and lightly toss.
  • Place almond paste in a mixing bowl of an electric mixer and mix to break up.
  • Add beaten egg whites and mix on low speed until smooth.
  • Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
  • Using a teaspoon or a cookie scoop, scoop up a rounded spoonfuls of dough and push into the pine nuts so that the pine nuts stick to dough. Ease the dough out of scoop, so that pine nuts are facing up on baking sheet.
  • Place 2" apart and re-apply any loose nuts.
  • Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy.
  • Cool 1 minute and remove to a rack to cool completely.
  • Dust with confectioners' sugar.

Notes

Storing: Cool the pignoli completely before storing. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.
Freezing: Pignoli cookies are great to make ahead and freeze, or to give as gifts. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 - 3 months for the best flavor.