Description
Indulge in these bakery-style Pignoli cookies that feature a dense, marzipan-like center and a thick coating of toasted pine nuts. This recipe elevates the traditional Italian treat into a monster-sized, chewy masterpiece that is as visually stunning as it is delicious.
Ingredients
- 8 oz almond paste, sliced
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg white
- 1 pinch sea salt
- 1/2 cup almond flour
- 1 1/2 cups pine nuts (pignoli)
Instructions
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- In a food processor, pulse the sliced almond paste, granulated sugar, powdered sugar, egg white, and sea salt until the mixture becomes a thick, smooth paste.
- Transfer the dough to a medium bowl and stir in the almond flour by hand until a dense, heavy dough forms.
- Scoop heaping tablespoons of dough and roll them into balls using your hands.
- Place the pine nuts in a small bowl and roll each dough ball in the nuts, pressing firmly so they are heavily loaded and the dough is covered.
- Place the balls on the prepared baking sheet and press down slightly to flatten.
- Bake for 18 to 22 minutes until the edges are light golden-brown, then let cool on the sheet for 10 minutes before transferring to a wire rack.
Notes
To ensure your cookies have that iconic chewy texture, avoid overbaking them; they should be just barely golden around the edges. If you find the dough is too sticky to handle, chilling it in the refrigerator for 10 to 15 minutes will make the rolling process much easier. These treats freeze exceptionally well in an airtight container, making them a great make-ahead option for busy holiday gatherings.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian