Description
These Italian Pignoli Cookies are chewy, gluten-free holiday treats made with almond paste, sugar, egg whites, and topped with pine nuts. They offer a deliciously nutty flavor and a soft, chewy texture, perfect for festive occasions or as a sweet snack.
Ingredients
Scale
Cookie Dough
- 8 oz Almond Paste (Ensure it’s not marzipan)
- 1 cup White Granulated Sugar (Can be replaced with coconut sugar)
- 2 large Egg Whites (Slightly beaten)
Topping
- 1 cup Pignoli (Pine) Nuts (Press 15-20 per cookie lightly into the dough)
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Blend the Almond Paste: In a stand mixer, blend almond paste on low speed until smooth, creating a consistent base for the cookies.
- Combine Ingredients: Add sugar and slightly beaten egg whites to the almond paste and beat on medium speed for about 5 minutes until the mixture is smooth and slightly fluffy.
- Rest the Batter: Allow the batter to rest for 5-10 minutes to let the ingredients meld and the mixture to slightly firm up, improving texture.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Add Pine Nuts: Press 15-20 pine nuts gently onto the top of each dollop of dough to create a classic topping and enhance the nutty flavor.
- Bake the Cookies: Bake the cookies for 10 minutes, then rotate the pans to ensure even baking and continue baking for an additional 7-9 minutes until the cookies turn golden brown.
- Cool and Dust: Let the cookies cool completely on the baking sheets, then dust with powdered sugar before serving to add a delicate sweetness and festive look.
Notes
- Ensure the almond paste is not marzipan, as marzipan can be sweeter and less suitable for this recipe.
- For a natural sweetener alternative, coconut sugar can be used instead of white granulated sugar.
- Press the pine nuts gently to prevent them from burning during baking.
- Cooling the cookies completely before dusting with powdered sugar prevents it from melting.
- Store cookies in an airtight container at room temperature for up to one week.
