Easy Pignoli Cookies

"A Classic Italian Cookie"
photo by a food.com user photo by a food.com user
Ready In:




  • Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
  • Combine grated almond paste, granulated and powdered sugars in bowl. Beat on low with electric mixer until texture of small crumbs.
  • Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
  • Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
  • Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto a cookie sheet.
  • Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.

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  1. I absolutely LOVE pignoli cookies. Thank you for sharing and I will make some this weekend. GREAT!! Lolly


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