Pignoli Cookies Recipe
Servings: 12
Calories: 180kcal
Classic pignoli cookies made with almond paste and pine nuts: crisp edges, chewy centers, and a snowy sugar dusting. Easy tips included!
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Equipment
Ingredients
- 8 ounces almond paste
- 1/2 cup plus 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 egg
- 2/3 cups pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break the 8 ounces almond paste into smaller pieces into a large food processor. Add the 1/2 cup plus 1 tablespoon sugar. Pulse until it becomes a paste and sugar starts to dissolve, about 2 minutes.
- Add the 1/2 teaspoon vanilla extract, 1/4 teaspoon fine sea salt and 1 egg. Pulse until it becomes a dough.
- Turn it out onto a piece of plastic wrap and form into a loose roll. The dough will be soft. Chill for at least 4 hours, but up to 3 days.
- Preheat the oven to 350°F and line an insulated baking sheet with parchment paper. Place the 2/3 cups pine nuts in a bowl.
- Spoon out 1 tablespoon of dough and roll it in the pine nuts. They don't need to be fully covered. Continue with the rest of the cookie dough, placing about 2 inches apart.
- Bake for 16-18 minutes or until the edges are light brown. Centers might be soft and shiny, this is normal. Remove and allow to cool fully.
- Dust the tops with 2 tablespoons powdered sugar.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: You can store these pignoli cookies in an airtight at room temperature for 3–4 days.
Freezing: You can also freeze baked cookies up to 2 months with parchment between layers.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
