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Classic Italian Pignoli Cookies Recipe – Soft, Chewy, and Delicious

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Classic Italian Pignoli Cookies are soft, chewy almond cookies coated with golden toasted pine nuts. These traditional Italian bakery treats are naturally gluten-free and perfect for holidays, celebrations, or serving with coffee.

Ingredients

  • 24 ounces almond paste, chilled
  • 1 ½ cups (300 grams) granulated sugar
  • 1 cup (123 grams) powdered sugar
  • 2 large egg whites
  • 14 ounces pine nuts (about 3 cups)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper.
  2. Break the chilled almond paste into chunks and place them in the bowl of a stand mixer fitted with the paddle attachment.
  3. Add the granulated sugar, powdered sugar, and egg whites. Beat on medium speed until just combined into a sticky dough, scraping down the sides of the bowl as needed, about 2 minutes.
  4. Place the pine nuts in a small bowl. Scoop 1 level tablespoon of dough and roll it between your palms to form a ball.
  5. Roll the dough ball in the pine nuts, gently pressing to help them adhere. Place on the prepared baking sheet.
  6. Repeat with the remaining dough, spacing the cookies approximately 1 inch apart.
  7. Bake for 15 to 20 minutes, until the cookies are golden brown and the pine nuts are lightly toasted.
  8. Remove from the oven and allow the cookies to cool completely before serving.

Notes

  • Use high-quality almond paste for the best flavor and chewy texture. Do not substitute marzipan.
  • The dough can be tightly wrapped in plastic wrap and refrigerated for up to 3 days.
  • For longer storage, freeze the dough for up to 1 month and thaw overnight in the refrigerator before baking.
  • If the dough is too sticky to handle, refrigerate it briefly or lightly dampen your hands.
  • Press the pine nuts gently into the dough to ensure they stay attached during baking.
  • Avoid overbaking to maintain the soft and chewy centers.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Use certified gluten-free almond paste if preparing these cookies for someone avoiding gluten.
  • Serve with espresso, cappuccino, or tea.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-italian-pignoli-cookies-recipe-soft-chewy-and-delicious/