Prep 15 mins
Cook 24 mins
This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)
- 236.59 ml almond paste or 236.59 ml marzipan
- 59.14 ml sugar
- 0.59 ml salt
- 4.92 ml almond extract or 0.13-0.19 ml bitter almond oil
- 0.13-0.19 ml lemon extract
- 118.29 ml flour, preferably almond flour
- 1 large egg white
- 354.88 ml pine nuts
- Preheat the oven to 325 degrees.
- Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
- Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
- Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
- Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.
Pignoli cookies are my dad's favorite, so I made these for the holidays, and they did not disappoint. Everyone loved them. I did use the almond flour and made them a bit larger. They may even be better the second day!
Absolutely amazing recipe. They came out perfect!
OMG- these cookies knocked my socks off!!! If you love marzipan or anything almondy then these little cookies will make you sing. I was a little heavy handed on the marzipan and my dough was something like play dough. I used two teaspoons and dropped several at a time in a pie plate filled with the pine nuts. Then I wet my hands and rolled them around and smashed them into what resembled little globes covered in pine nuts. (I think kids would have a ball helping out with this recipe) As they cooked, my house began to smell like a pastry shop! I took a bite and was immediately in love! The centers of these cookies are soft while the outsides are a little more solid. the pinenuts give them a nice toasted flavor. I'm going to have to freeze these so that I can share them with my Mom and Grandmother who I know love almond extract as much as I do... Hmmm I hope I don't start eating them frozen. This recipe is my BEST OF ZWT 4!