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Pignoli Almond Cookies

Classic Sicilian cookies made from almond paste rolled in toasted pine nuts, chewy in the center with a golden, nutty crust. Naturally gluten-free and beloved at Italian bakeries for generations.

41 minMediumServes 24110 cal/serving

ItalianDessertOvenVegetarianLow CarbGluten-FreeDairy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 8 oz almond paste (not marzipan)
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 large egg whites
  • 1 cup pine nuts
  • 1/2 tsp pure vanilla extract

Instructions

  1. 1

    Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.

  2. 2

    In a food processor, combine 8 oz almond paste (not marzipan), 1/2 cup granulated sugar, and 1/2 cup powdered sugar. Pulse until the mixture resembles fine crumbs.

  3. 3

    Add 2 large egg whites and 1/2 tsp pure vanilla extract. Process until a sticky, cohesive dough forms. If the dough is too wet to handle, refrigerate for 10 minutes.

  4. 4

    Spread 1 cup pine nuts in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then roll each in the pine nuts, pressing gently so they adhere.

  5. 5

    Place the coated cookies on the prepared baking sheets about 2 inches apart.

  6. 6

    Bake for 14-16 minutes, until the pine nuts are golden and the cookies are set. They will still feel slightly soft - they firm up as they cool.

  7. 7

    Cool on the baking sheets for 10 minutes, then transfer to a wire rack. Store in an airtight container for up to 1 week.

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Questions

What is Pignoli Almond Cookies?

Classic Sicilian cookies made from almond paste rolled in toasted pine nuts, chewy in the center with a golden, nutty crust. Naturally gluten-free and beloved at Italian bakeries for generations. This reference files it under Italian dessert: made in the oven, rated medium and about 41 minutes start to finish.

How much time should I plan for Pignoli Almond Cookies?

As written, 41 minutes: 25 of prep and 16 of cooking. The longest single stretch is the hands-off wait in step 6, 16 minutes.

What temperature do I cook Pignoli Almond Cookies at?

For Pignoli Almond Cookies, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 16 minutes, in step 6.

Can I skip chilling the dough for Pignoli Almond Cookies?

Step 3 reads: "If the dough is too wet to handle, refrigerate for 10 minutes." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

What equipment do I need for Pignoli Almond Cookies?

Beyond a knife and a board, the method uses a food processor (step 2), a sheet pan (step 1) and parchment paper (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for pine nuts in Pignoli Almond Cookies?

The entry for Pignoli Almond Cookies calls for 1 cup pine nuts. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Does Pignoli Almond Cookies contain tree nuts?

Yes: 8 oz almond paste (not marzipan) and 1 cup pine nuts. The full allergen list for this entry is eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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