Save
These pignoli cookies have been a beloved treat in my kitchen for years especially when I want a simple yet impressive dessert. Their tender almond flavor combined with the crunch of pine nuts creates a perfect balance that never fails to delight guests. They come together with a few pantry staples and the result feels truly special.
I first baked these on a quiet afternoon and the aroma filled the whole house making it feel cozy and warm. Now whenever I have guests they ask me to bring these out.
Ingredients
- Almond paste: Eight ounces delivers the chewy nutty base choose a high quality brand for best flavor
- Granulated sugar: Half a cup to sweeten without overpowering the almond
- Vanilla extract: Half a teaspoon adds warmth and enhances the almond notes
- Salt: A quarter teaspoon balances the sweetness and brightens flavors
- Large egg: One whole egg binds the dough and creates the perfect tender texture
- Pine nuts: Two thirds cup lend buttery crunch be sure to use fresh pine nuts to avoid bitterness
- Powdered sugar: Two tablespoons for dusting adds a pretty finishing touch and slight sweetness
Instructions
- Smoothing the dough:
- Break almond paste into small chunks and place in a large food processor bowl add sugar. Pulse for about two minutes until the mixture becomes paste-like and sugar starts to dissolve this step ensures the final cookie will be smooth.
- Combining ingredients:
- Add vanilla extract salt and the whole egg to the food processor. Pulse again until the dough forms into a cohesive ball soft but manageable.
- Chilling the dough:
- Remove dough from the processor onto plastic wrap and shape loosely into a roll or ball. Wrap tightly and chill in the refrigerator for at least four hours or overnight. This step is crucial for developing flavor and making the dough easier to handle.
- Preparing for baking:
- Preheat oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper. Place pine nuts in a small bowl nearby for rolling.
- Forming cookies:
- Scoop about one tablespoon of dough and roll it gently in the pine nuts you do not need to cover them entirely just enough for texture. Place each dough ball two inches apart on the baking sheet.
- Baking:
- Bake for sixteen to eighteen minutes watching for the edges to turn a light golden brown. The centers might look soft and shiny which is normal and desirable for this cookie.
- Cooling and finishing:
- Let the cookies cool completely on the sheet then dust lightly with powdered sugar for that classic look and subtle sweetness.
I love how the pine nuts toast slightly in the oven adding a subtle crunch that contrasts perfectly with the soft chewy almond dough. These cookies always take me back to a sunny afternoon baking with my grandmother who taught me to never rush chilling the dough.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze baked cookies in a sealed bag for up to two months. Let them thaw at room temperature before serving to preserve texture.
Ingredient Substitutions
If you cannot find almond paste try almond flour combined with a little honey and butter but the texture will differ slightly. You can replace pine nuts with chopped blanched almonds though pine nuts have a softer buttery flavor that is hard to match.
Serving Suggestions
Serve these cookies with a cup of espresso or a glass of Vin Santo for a classic Italian pairing. They also make an elegant accompaniment to tea time or as part of a holiday cookie platter.
I learned the hard way that fresh pine nuts make all the difference fresh ones toast beautifully while older nuts can taste bitter
FAQs about Recipes
- → What gives pignoli their distinctive texture?
The almond paste provides a soft, chewy base while pine nuts add a slight crunch when baked, creating a balanced texture.
- → Can I substitute almond paste with another ingredient?
While almond paste is traditional for its flavor and moisture, marzipan can be a close alternative but may alter sweetness and texture slightly.
- → Why chill the dough before baking?
Chilling firms up the soft dough for easier handling and helps maintain shape during baking, preventing spreading.
- → How do I know when these treats are fully baked?
Edges should turn a light golden brown while centers remain slightly soft and glossy to achieve the ideal consistency.
- → What role does powdered sugar play here?
Lightly dusted powdered sugar adds a subtle sweetness and an elegant finish that complements the nutty flavors.