Description
Classic Italian Pignoli Cookies made with almond paste, pine nuts, and a hint of almond extract. These soft, chewy cookies are lightly sweetened and perfect for any occasion, combining a tender almond-flavored dough with a delightful pine nut crust.
Ingredients
Scale
Cookie Dough
- 200 g (7 oz) almond paste (preferably Odense)
- 120 g (1/2 cup) granulated sugar
- 1/4 tsp almond extract (use more for stronger flavor)
- 1 large egg white (about 33 g, cracked weight)
- 45-65 g (~1/3 to 1/2 cup) all-purpose flour, almond flour, or 1:1 gluten-free flour
Coating
- 227 g (~1 1/2 cups) pine nuts
Optional
- Powdered sugar for sprinkling
Instructions
- Preheat Oven: Set your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Almond Paste Mixture: Slice the almond paste into chunks for easier blending. Place the chunks in a food processor along with sugar and almond extract, then blend until the mixture resembles wet sand in texture.
- Whisk Egg White: In a separate small bowl, whisk the egg white vigorously until very frothy, which helps incorporate air into the dough for a light texture.
- Combine Dough Ingredients: Add the frothy egg white and flour to the almond paste mixture in the food processor. Pulse just until a smooth dough forms. Let the dough rest up to 5 minutes to allow the flour to fully absorb moisture, aiming for a soft but tacky dough. If the dough feels too sticky or loose, add a little extra flour and pulse again briefly.
- Prepare Pine Nuts: Pour pine nuts into a wide, shallow bowl so the dough balls can be rolled and coated evenly.
- Form and Coat Cookies: Using a tablespoon-sized scoop (15-16 g), portion out dough balls. Roll each ball thoroughly in the pine nuts, coating all sides, then place on the prepared baking sheet. You may refrigerate the dough balls at this stage, covered with plastic wrap, for up to overnight if needed.
- Bake Cookies: Bake on the center rack for 20 minutes for soft and chewy texture, checking at 18 minutes. Cookies should be light golden at edges and pale in center; they will firm up after cooling. For crispier results, bake 23-25 minutes.
- Cool and Serve: Remove from oven and allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling. Optionally, dust with powdered sugar before serving.
Notes
- Use almond paste, not marzipan, for authentic flavor and texture.
- Weigh ingredients for best consistency and results.
- Adjust almond extract amount to your preference for stronger almond flavor.
- For gluten-free cookies, substitute the flour with almond flour or King Arthur Measure for Measure Gluten-Free Flour.
- Dough can be chilled overnight after shaping for convenience.
- This recipe yields softer cookies with fewer egg whites and precise flour amounts for optimal texture.
Nutrition
- Serving Size: 1 cookie (approx. 22-24 per batch)
- Calories: 85 kcal
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
