Sunday, December 19, 2010

Pignoli Cookies

My family loves Pignoli cookies.  What's not to love, right? I've made 4 batches already this season.  Some for us, but most have been meant for the cookie platters I've been making for family and friends.  They're always a huge hit so I always include them on my cookie trays.   


1 1/2 lbs Almond Paste
1 1/2 cups sugar
1 cup Confectioners' sugar
4 egg whites
1 Cup pine nuts

Here's What You Do

Preheat oven to 350 Degrees

In an electric mixer, combine the almond paste, sugar, confectioners' sugar and egg whites on low speed until blended.  Then mix for 2 minutes on medium speed which will make the dough sticky.

Roll the dough into one inch balls.  I use an ice cream scooper and it works great!  Place the cookies on parchment lined cookie sheet, spacing them about 2 inches apart.  Using your fingers, slightly flatten the tops of the cookies and then sprinkle them with pine nuts. 

Bake for 15-20 minutes.  I bake mine for 15 minutes, it really depends on your oven.  

Remove from oven and let the cookies cool on parchment for easiest removal.  This is a really important step.  I forgot all about it when making my first batch this season and the cookies were really hard to remove from the silicon baking pan I used without parchment.  

When the cookies are completely cool, use a spatula to loosen them from the parchment.  

Store in an airtight container.


If you plan on making a lot of Pignoli Cookies and perhaps have a family member or friend you can split a large quantity with, I have a huge money saving tip for you... sells nuts in bulk and therefore at a very deep discount.   My mom and I shared a 7 lb can of Almond Paste this season for Thirty Seven dollars.  This is a huge savings because in the past I've paid Ten Dollars a Pound for the Almond paste in my local supermarket.

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