Pignoli cookies are soft, chewy, perfectly nutty, and absolutely irresistible. Reviewers say this pignoli cookie recipe creates Italian bakery-worthy results!
What Are Pignoli Cookies?
A pignolo ("pignoli" when it's plural) is a traditional Italian cookie. The pine nut-studded cookies are made with egg whites and almond paste, which gives them a nutty flavor and airy texture.
Pignoli Cookie Ingredients
These are the ingredients you'll need to make this top-rated pignoli cookie recipe:
- Almond paste: You can buy almond paste at the store or make your own at home.
- Sugars: You'll need both white and confectioners' sugars.
- Egg whites: Egg whites give the pignoli cookies a light and airy texture.
- Pine nuts: Pine nuts are the main ingredient in pignolis! A more budget-friendly option is sliced almonds.
- Flour: Lightly flour your hands before rolling the dough to prevent sticking.
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How to Make Pignoli Cookies
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pignoli cookies:
- Blend the almond paste and white sugar in a food processor.
- Add the confectioners' sugar and two egg whites. Blend.
- Roll the dough into balls.
- Coat each ball in egg whites, then roll in pine nuts.
- Arrange the dough balls on a prepared baking sheet and bake until lightly browned.
How to Store Pignoli Cookies
Allow the pignoli cookies to cool completely. Store them in an airtight container at room temperature for up to a week. If you have to stack the cookies, make sure to place wax paper between each layer to prevent sticking.
Allrecipes Community Tips and Praise
"Absolutely wonderful," raves CMKONTHEGO. "Moist and chewy with a crispy bottom — great flavor too. Just like the ones from the New York bakeries. I will make them again and again!"
"These cookies are fantastic," says one Allrecipes community member. "I've always made this recipe exactly as-is here. I've found that making everything in the food processor is the easiest way to go. Thanks so much for the recipe — it's always a hit!"
"These came out absolutely delicious," according to Always Cooking Up Something. "I had to chill the dough for about 15 minutes before it was firm enough to form the cookies, but other than that everything turned out perfect!"
Editorial contributions by Corey Williams
