So this recipe’s been a long time coming. Pignoli Cookies. Yep.
And right about now Hubby is saying to himself (or to anyone within earshot), “It’s about time!”
The pignoli cookie, actually any cookie prepared with almond paste, is my big guy’s favorite. However – I’ve always been a little afraid to make them. Yep. This little cookie, with its tiny little seeds, seeds that have journeyed far from the fragrant cozy atmosphere of the cones that fall from the Italian stone pine tree to the local markets and specialty foods shops of our hometowns, has indeed intimidated me for as long as I can remember.
Well that ends today! No more(!) little seed… I’m coming for you. My man deserves this cookie and I’m just too old to be scared.
I guess I’ve always felt a fair amount of pressure to get it right, since A) I want it to be perfect for Hubby, and B) it’s a classic…gracing the tables of lavish holiday gatherings; filling to the brim cardboard bakery boxes wrapped tightly in oatmeal colored raffia; or hiding in Italian grandmothers’ cookie jars set ever so strategically for little hands to find.
So you see – I needed to do the pignoli cookie right…I needed to do it justice. Pressure.
It has taken me this long – but I’m ready.
And perhaps it was a self-fulfilling prophecy – but these little gems gave me a run for my money… Yep, I didn’t get it right with the first batch, or the second, or – okay, we’ll leave it there.
But my trials, Dom assures me, have paid off.
The couple notes I have for you are to be sure you let the batter rest to an obvious firmness before scooping and rolling in the pine nuts and keep a close watch on their color as they bake. They go from golden and chewy to brown and crispy pretty quickly, so 13 – 15 minutes is a good window of time when you’re making smaller-sized cookies. Just be aware. It’s science.
And then – if all goes well – you can be delighting in one of the most beloved cookies made popular from the kitchens of southern Italy…
Doesn’t that sound good?
Happy weekend, my friends…
Buon Appetito!
Print
Pignoli Cookies
- Category: Dessert
- Cuisine: Italian
Ingredients
- 1 cup granulated sugar
- 3 egg whites
- 10 oz. almost paste, crumbled
- 1/2 tsp. salt
- 1 tsp. almond extract
- 1 cup pine nuts
- Confectioners’ sugar, to sprinkle
Instructions
- In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and egg whites.
- Crumble the almond paste into the egg mixture and add the salt and almond extract.
- Whip the mixture until the consistency is even and smooth, about 5 minutes.
- When mixture is smooth, set aside allowing the batter to firm up, about 10 minutes.
- In the meantime, preheat oven to 350 F.
- Prepare two cookie sheets with parchment.
- Place pignoli in a small bowl.
- When batter is firm enough, scoop (scant) 1/2 Tbsp. measures, you’ll need a second spoon to slip the batter out of the measuring spoon, and roll in the pignoli.
- Rest cookies on prepared cookie sheets about 1 inch apart.
- Bake for 13 – 15 minutes or until golden, rotating the two pans from the upper and lower thirds of the oven, half way through baking.
- Cool completely then sprinkle with confectioners’ sugar.
- Serve.
Ciao!
With the price of pignoli these days, I’m kinda nervous about this too. Thanks.
I know…so many things to be worried about…I just had to go for it! 🙂
I’ve surprisingly never had these, but they look so delicious!!
Thanks so much, Rachel! I am surprised! haha! 🙂
You definitely did them justice! Gorgeous and if I was around while these babies were cooling, I would have eaten them all, before any pictures could be taken. You are a very sweet wife to make them for your Hubby too 🙂
Awh! Why thank you, dear! 🙂
Okay, I tried to comment on these the other day but my computer was freaking out. Here’s the thing: I love almond SO much. All the time. In everything. So these cookies are on my official holiday baking list, Annie!
Almond is the bomb! Tastes so good in everything! Thanks, my dear! 🙂
I’ve never had a cookie like that and can’t wait to try them! Love the use of pine puts, great flavors!
It’s a good one…hope you like, Mira! Thanks, my friend!
Oooh I love pignoli cookies but I haven’t had them in forever! I certainly haven’t made them at home either. These look amazing Annie! I think I’m a bit obsessed with almond paste, so these are for sure on my holiday baking to-do list!
I love that…thanks for including them on your ‘ever-so-important’ holiday baking list! Enjoy! 🙂
I always see these at the Italian market around Christmas time but have never tried them. Had I known they had almond paste in them I would have tried them along time ago! This recipe will definitely be on the Christmas cookie list this year! Take care.
The next time you find yourself at the market, I recommend you try them! Thanks, my friend! Enjoy!!