Pignoli Cookies Recipe
Meals
Snacks & Apps

Pignoli Cookies Recipe

by Family Farm Team (adapted from Carol Murko)
White cloud
Transparent mirrored cloud
Transparent cloud

Ingredients

  • 8 oz (227g) almond paste (see notes)
  • 1 cup (113g) confectioners' sugar
  • 2 large Pete & Gerry's eggs, whites only (60g)
  • 1 cup (142g) pine nuts (see notes)
Find in a store near you
Pignoli Cookies Recipe
  • Meals
  • Snacks & Apps

Prep Time: 15 minutes

Cook Time: 18-22 minutes

Yield: 20 cookies

Ingredients Directions
  • Meals
  • Snacks & Apps

Prep Time: 15 minutes

Cook Time: 18-22 minutes

Yield: 20 cookies

Ingredients Directions

Ingredients

  • 8 oz (227g) almond paste (see notes)
  • 1 cup (113g) confectioners' sugar
  • 2 large Pete & Gerry's eggs, whites only (60g)
  • 1 cup (142g) pine nuts (see notes)
Find in a store near you

Pignolis are the type of cookie that can become a holiday tradition or instant favorite in the blink of an eye (and they'll disappear that quickly, too). These traditional Italian pignolis are made from a simple batter of almond paste, egg whites, and confectioners' sugar, then topped with pine nuts that get toasty and golden in the oven. The result is a naturally gluten- and dairy-free cloudlike dessert that will instantly transport you to Little Italy or Nana's dinner table.

Directions

  1. Preheat oven to 350F and line two baking sheets with parchment paper. Crumble almond paste into marble-sized or smaller chunks by hand into a small mixing bowl or the bowl of your stand mixer (we recommend using a stand or electric hand mixer for this recipe, as it is difficult to properly break down the almond paste when mixing by hand).
  2. Add egg whites and confectioners' sugar to almond paste and beat well until smooth with no visible almond paste chunks remaining (batter will be loose when fully mixed). It may take a few minutes to fully break up and incorporate the almond paste.
  3. Drop batter by the tablespoon-ful on to prepared baking sheets, at least 3 inches apart. Sprinkle generousely with pine nuts to fully coat the top and sides (you can press the nuts into the batter slightly if they aren't stickng on their own). The batter will be soft, so try to be careful not to squish it down too much when topping with the nuts.
  4. Bake 18-22 minutes until golden brown. If desired, dust cookies with powdered sugar after they have cooled completely.

Farm Team Tips

Be sure you are using plain almond paste and not marzipan for this recipe, as there are some additional ingredients in marzipan that will interfere with both the flavor and structure of these cookies.

If you don't have pine nuts available, you can top the batter with finely chopped or sliced almonds instead.

White cloud
Mirrored white cloud
White cloud

Write a Review

Divider
Divider

Write a reply

Recommended Recipes

Gluten-Free Sugar Cookies
Meals
Snacks & Apps
Gluten-Free Sugar Cookies
Pavlova Snowballs
Meals
Snacks & Apps
Pavlova Snowballs
Flourless Cinnamon Molasses Cookies
Snacks & Apps
Sweets
Flourless Cinnamon Molasses Cookies
Divider
Divider

Find Our Eggs Near you