Pignoli Cookies (Almond Cookies)
Pignoli cookies, also known as almond cookies, are a cherished treat that brings a delightful burst of flavor and texture to any dessert table. These chewy, nutty delights are easy to make and rely on just a few quality ingredients. With their unique almond paste base and a crown of crunchy pine nuts, they are both beautiful and delicious. Perfect for special occasions or simply to indulge your sweet tooth, Pignoli cookies are sure to become a favorite in your home.
Reasons to Love Pignoli Cookies (Almond Cookies)
There are so many reasons to adore Pignoli cookies! Here are just a few:
- Rich in flavor: The almond paste gives a deep, nutty sweetness that’s simply irresistible.
- Texture perfection: With a tender, chewy center and a slightly crisp exterior, each bite is a delightful experience.
- Simple ingredients: You only need a handful of pantry staples to whip these cookies up!
- Gluten-free: Made without flour, these cookies are a great option for those with gluten sensitivities.
- Versatile: Enjoy them as-is or dress them up with a dusting of powdered sugar or a drizzle of chocolate.
What We’re Using
To make these mouthwatering Pignoli cookies, gather the following ingredients:
- 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)
Hardware & Gadgets
Before you start baking, make sure you have these essential tools on hand:
- Baking sheet: A sturdy sheet will ensure even baking.
- Parchment paper: This will prevent the cookies from sticking and make cleanup a breeze.
- Mixing bowl: A medium-sized bowl works best for combining the ingredients.
- Spatula: A silicone spatula is perfect for folding and mixing.
- Measuring cups and spoons: Precision is key in baking!
Pignoli Cookies (Almond Cookies): How It’s Done
Making Pignoli cookies is a straightforward process. Follow these steps for cookie perfection!
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it’s ready for the cookie batter.
Step 2: Mix the Ingredients
In a mixing bowl, combine the almond paste and granulated sugar. Use a spatula to break apart the almond paste and blend it with the sugar until it forms a smooth mixture.
Step 3: Add Egg White and Salt
Add the egg white and kosher salt to the almond mixture. Stir well until everything is fully combined and you have a sticky dough.
Step 4: Incorporate the Powdered Sugar
Sift in the powdered sugar, folding it into the dough gently. This step will help to create a tender texture in your cookies.
Step 5: Form the Cookies
Using your hands, scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. The dough will be sticky, so wetting your hands slightly can help.
Step 6: Add Pine Nuts
Roll each dough ball in the bowl of pine nuts, pressing them gently into the top so they stick well.
Step 7: Bake
Place the cookies on the prepared baking sheet, spaced a couple of inches apart. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Step 8: Cool and Serve
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with additional powdered sugar before serving for a beautiful finish.
Dietary Swaps & Alternatives
If you’re looking to customize your Pignoli cookies, here are some options:
- Nut allergies: Substitute almond paste with sunflower seed paste for a nut-free version.
- Vegan option: Use aquafaba (chickpea water) instead of egg white for a vegan-friendly treat.
- Sweetener swap: For a lower sugar option, consider using coconut sugar or a sugar substitute like erythritol.
- Flavor enhancements: Add a splash of almond extract or vanilla extract for extra depth of flavor.
Steer Clear of These
When making Pignoli cookies, avoid the following:
- Using old almond paste, which can affect the flavor and texture.
- Overmixing the dough, as this can result in tough cookies.
- Skimping on pine nuts; they add essential flavor and texture to the cookies.
- Not allowing the cookies to cool properly; they need time to set up after baking.
Storing, Freezing & Reheating
To keep your Pignoli cookies fresh and delicious:
- Storing: Keep cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked dough balls for up to 3 months. Just bake them straight from the freezer, adding a couple of minutes to the baking time.
- Reheating: If you prefer warm cookies, you can reheat them in a low oven (around 300°F or 150°C) for a few minutes.
Your Top Questions
Can I use marzipan instead of almond paste?
While marzipan is similar, it typically contains more sugar and less almond flavor than almond paste, which may alter the final taste and texture of your cookies. It’s best to stick with almond paste for authentic Pignoli cookies.
Are Pignoli cookies gluten-free?
Yes! Pignoli cookies are made without any flour, making them a great gluten-free option for those who need it.
How do I know when the cookies are done baking?
The cookies should have a light golden edge and still appear slightly soft in the center. They will continue to set as they cool.
Can I add chocolate chips to the recipe?
While traditional Pignoli cookies do not include chocolate chips, feel free to experiment! Just keep in mind that this will change the classic flavor profile.
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Bring It Home
Pignoli cookies (almond cookies) are more than just a treat; they represent a tradition and a love for baking. Their delightful nutty flavor, combined with the unique texture of pine nuts, makes them a standout dessert that’s sure to impress. Whether you’re sharing them at a gathering or enjoying them as a personal indulgence, these cookies will surely bring joy to your day. So roll up your sleeves and get ready to treat yourself and your loved ones to these delicious Pignoli cookies. Happy baking!
Pignoli Cookies (Almond Cookies)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it’s ready for the cookie batter.
- In a mixing bowl, combine the almond paste and granulated sugar. Use a spatula to break apart the almond paste and blend it with the sugar until it forms a smooth mixture.
- Add the egg white and kosher salt to the almond mixture. Stir well until everything is fully combined and you have a sticky dough.
- Sift in the powdered sugar, folding it into the dough gently. This step will help to create a tender texture in your cookies.
- Using your hands, scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. The dough will be sticky, so wetting your hands slightly can help.
- Roll each dough ball in the bowl of pine nuts, pressing them gently into the top so they stick well.
- Place the cookies on the prepared baking sheet, spaced a couple of inches apart. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with additional powdered sugar before serving for a beautiful finish.
Notes
- For a nut-free version, substitute almond paste with sunflower seed paste.
- Use aquafaba instead of egg white for a vegan-friendly option.
- Store cookies in an airtight container at room temperature for up to one week.
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