Pignoli Cookies Recipe

This luxurious Pignoli Cookies Recipe is a gluten-free Italian bakery staple made almost entirely from almond paste and egg whites. Encrusted with golden, buttery pine nuts, these cookies bake into chewy, marzipan-like macaroons with a delicate lemon zest aroma that makes them an elegant addition to any holiday table.

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Pignoli Cookies Ingredients

The Almond Dough:

• One 15-ounce can Gluten-Free Almond Paste: Finely crumbled. This is the primary ingredient, providing the dense, chewy texture and intense almond flavor.
• 1 1/2 cups Confectioners’ Sugar: Sweetens and helps bind the paste.
• 2 Large Egg Whites: The only liquid in the recipe, creating a sticky, pipeable dough.
• 2 tablespoons Honey: Keeps the cookies moist and chewy for days.
• Flavorings: 1 lemon (zested) for brightness, a pinch of cinnamon, and a pinch of fine salt to enhance the nuttiness.

The Topping:

• 1/2 to 3/4 cups Pine Nuts (Pignoli): These expensive, buttery nuts toast in the oven, providing a soft crunch and rich flavor.

How To Make Pignoli Cookies

1. Break the Paste: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place the crumbled almond paste in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the paste is broken into small, uniform crumbs.
2. Add Sugar: Reduce speed to low. Gradually add the confectioners’ sugar and mix until well combined with the almond crumbles.
3. Make the Dough: Add the honey, cinnamon, salt, egg whites, and lemon zest. Increase speed to medium. Beat for a full 5 minutes. Crucial Step: This long beating time aerates the heavy almond paste and ensures the egg whites are fully integrated, resulting in a smooth, thick, sticky dough.
4. Pipe: Transfer the sticky dough into a disposable pastry bag (no tip needed). Snip about 1/2 inch off the end. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly.
5. Coat with Nuts: Pour the pine nuts into a shallow bowl. Take each piped mound (or just press the nuts directly onto the sheet if you prefer less mess) and press a generous amount of pine nuts into the top and sides of the dough. Press firmly so they stick!
6. Bake: Bake for 12 to 14 minutes. The cookies should be a light golden brown all over, and the pine nuts should be toasted but not burnt.
7. Cool: Let the cookies cool completely on the baking sheet. They are very soft when hot but will firm up into a chewy macaroon texture as they cool.

Recipe Tips

• Almond Paste vs. Marzipan: You must use Almond Paste, not Marzipan. Almond paste has a higher ratio of nuts to sugar, which is essential for the structure. Marzipan is too sweet and will melt into a puddle.
• Sticky Dough Warning: This dough is incredibly sticky—like glue. Using a piping bag is much cleaner than trying to roll it with your hands. If you don’t have a bag, use two wet spoons.
• Pine Nut Adhesion: Pine nuts are expensive, so you don’t want them falling off. Really press them into the dough. If the dough is too dry to hold them (rare), dab the top with a tiny bit of water.
• Silicone Mats: Silicone mats (like Silpat) work best for these cookies as they prevent the sticky sugar-honey mixture from bonding to the pan better than parchment paper.

What To Serve With Pignoli Cookies

• Espresso: A strong Italian coffee is the traditional pairing.
• Vin Santo: A sweet Italian dessert wine for dipping.
• Gelato: Serve alongside a scoop of pistachio or hazelnut gelato.
• Cannoli: Plate them with other Italian pastries for a themed dessert board.

How To Store Pignoli Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. The honey helps them retain their chewiness.
• Freezing: You can freeze the baked cookies for up to 3 months. Separate layers with wax paper to prevent sticking. Thaw at room temperature.

Pignoli Cookies Nutrition Facts

• Calories: 140 kcal
• Fat: 8g
• Carbohydrates: 16g
• Sugar: 14g
• Protein: 3g

Nutrition information is estimated per cookie.

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