This is my second time making these crispy, chewy cookies. They were a favorite of many on my cookie tray this past Christmas. My only alteration to this recipe was to toast the pine nuts in a dry pan and let cool before rolling the dough balls in them. I liberally dusted with powdered sugar after the cookies cooled. This recipe is in my "permanent file".
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My wife and I just returned from Italy and these have taken us back! These easy cookies are beautiful, delicious, and gluten free. Yes, the batter is sticky but the bowl of WARM water standing by helps a lot. I cut back on the sugar (used a little over a cup) and they are perfect. Chewy, addictive and great with espresso! Mille Grazie!
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Made these again this year. Quite possibly one of the very best cookies on the planet, if you like almonds. Tastes just like an Italian bakery. I dip the top of the cookie dough ball in pine nuts but don't roll the entire ball in them. I used a store-bought tub of pine nuts (4 oz) and that was enough for one recipe. This recipe will go in my permanent collection.
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I am sorry to say I did not enjoy these. I tried a pignoli from someone who brought them at work and fell in love with them. I sought out to find a recipe and decided to go with this one since it had the best reviews; however, I was disappointed. I followed the recipe precisely but found these unbearably sweet, and the bottoms of my pignoli were on the verge of burnt :[ I even made a second batch with less sugar and still found them too sweet for my taste.
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This cookie tastes as good as anything I've bought in the best Italian bakeries. it was easy to make and wonderful in every way.
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Very, very delicious. I made these to add to a special Valentines Dessert Tray for grownups and they were a hit! Easy to make and wonderful to eat. I will say that I will make them again but only on very, very special occasions due to the cost of the ingredients (around $30). Thanks you for sharing this amazing cookie recipe ~In*Memory*of*Brats~!
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Sticky doesn't begin to describe the dough. I tried chilling it, then I tried adding more powdered sugar, and nothing prevented the dough from adhering to my fingers like superglue. There was no rolling it, all I could do was drop it in the pine nuts and poke it around. That being said, this is the best finger-licking I've had in all my years of cookie-baking. I ended up needing 3 cups of pine nuts to cover all the cookies, and I'm already looking for my next opportunity to make these.
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Excellent recipe! This is an easy recipe for a tasty italian cookie. Even my mom from Italy says so!!!
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Splendid recipe, I made it with almond paste and had some pastashio paste also. I don't have an Italian bakery close to me, but I would still make these excellent cookies. A must for the holidays.
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My Italian friends tasted this cookie and thought it tasted just like the Pignoli Cookies from an Italian bakery! They thought the cookies were delicious.
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Oh My!!! This cookie recipe is awesome! I live in Texas and you can't get a good Italian cookie down here unless you make it yourself. I didn't change a thing and wouldn't! My aunt used to make these cookies when I was a little girl, but unfortunately I never got her recipe. Thank you so much for posting, I will be using this recipe for years to come!
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These are BEST cookies period. And yes, so expensive in an Italian bakery ($10 a pound where I live) but it is so worth it if you don't want to make them. Thanks you. I hope everyone experiences these fabulous treats.
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