Pignoli Cookies
These Italian cookies are rolled in pine nuts (or pignoli) for a delicate flavor! Simple to make and the perfect cookies to celebrate your Christmas Holidays and all your major Holidays!
DAY 1 OF THE 12 DAYS OF CHRISTMAS COOKIES: PIGNOLI COOKIES
Welcome to Day 1 of the 12 Days of Christmas Cookies! I started this tradition last year where I post 12 Christmas Cookie recipes to kick off the holiday baking season. Up first? Pignoli Cookies!
Pignoli cookies are my dad’s favorite and they have been on my list of cookies to bake for a while now. I finally decided to whip these up and they got my dad’s seal of approval.
These Pignoli, or Pine Nut Cookies, are really easy to make and don’t require a lot of prep time.
When it comes to baking time, that’s where your cookie preference comes in. Some people like a chewy cookie while others for a crunch factor. The degree of crunchiness is a matter of how long you bake your Pignoli cookies. The longer you bake them, the crunchier they will be!
TO MAKE THESE Pignoli Cookies, YOU’LL NEED:
- food processor
- parchment paper
- baking sheet
- 1/2 cup sugar
- 1/2 cup almond paste
- 2 tbsp flour
- 1 large egg white
- 1/4 tsp aniseseed
- 1 cup pine nuts
HOW TO MAKE Pignoli Cookies
In a food processor, pulse sugar, almond paste, and flour until combined. Add egg white and aniseed. Process until smooth.
Place nuts in bowl. Add dough by the rounded teaspoon. Roll until coated.
Space 2 inches apart on parchment-lined baking sheet. Bake at 350 F until golden, about 18 minutes.
Let cook. Makes about 16 cookies.
Tips for Making Pignoli Cookies
- Make sure you buy almond paste, not marzipan!
- Don’t have a food processor? Use a hand mixer. Add egg whites to a bowl and add the almond paste with the mixer running. Add the almond paste a little bit at a time until combined. Next, beat in the sugar. Follow the rest of the directions once your dough has formed.
- Use a teaspoon to to round your cookies! These cookies will start off small but will flatten while they cook! If you don’t use a teaspoon, you will yield less, larger cookies.
Can You Freeze Pignoli Cookies?
Of course you can! To freeze your pignoli cookies, place them on a parchment or wax paper lined tray. Place in freezer. Once set, place them in a sealed bag or container. Use within 4-5 weeks/
Take them out of the sealed bag or container and allow them to thaw at room temperature.
12 Days of Christmas Cookies:
If you love these Pignoli cookies, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!
Pignoli Cookies
Pignoli Cookies
These Italian cookies are rolled in pine nuts (or pignoli) for a delicate flavor! Simple to make and the perfect cookies to celebrate your Christmas Holidays and all your major Holidays!
Ingredients
- 1/2 cup sugar
- 1/2 cup almond paste
- 2 tbsp flour
- 1 large egg white
- 1/4 tsp aniseseed
- 1 cup pine nuts
Instructions
- In a food processor, pulse sugar, almond paste, and flour until combined. Add egg white and aniseed. Process until smooth.
- Place nuts in bowl. Add dough by the rounded teaspoonsfuls. Roll until coated.
- Space 2 inches apart on parchment-lined baking sheet. Bake at 350 F until golden, about 18 minutes.
- Let cool.
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