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My review
Pignoli Cookies I
Adele
"They are pleasantly sweet, made with almond paste and pine nuts, but no flour."
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Ingredients
1 h 10 m servings 101Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
- Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
- Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
- Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.
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Footnotes
- Cook's Note:
- If you need to keep these gluten free, use gluten-free flour when shaping the cookies.
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Reviews
Read all reviews 137161 Ratings
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Most helpful positive review
12/20/2007
So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. ...
Most helpful critical review
7/8/2007
the batter was so liquidy, i couldn't make any balls. the cookies were so thin and inedible.
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12/20/2007
So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. ...
3/7/2007
I love these cookies - but you have to like almond paste. It also helps to have the right tools to make this recipe easily. #1 I can not say enough about using Reynolds RELEASE foil to line yo...
6/21/2008
This is a wonderful recipe. A few things I've learned: 1) Use a food processor!!!! 2) refrigerate the dough for several minutes prior to shaping the cookies. This makes it much easier and is FAR...
12/23/2001
I've been searching so long for a good recipe for Pignoli cookies and I finally found it!!! These cookies are OUTRAGEOUS!! The bakeries here in Brooklyn don't even make these cookies as good! Th...
12/19/2005
The BEST Pignoli I have EVER eaten!!!! When dropping them on the cookie sheet, make sure you have a SMALL crescent shape--they grow so much in the oven! Very sticky batter but putting it in the ...
1/7/2002
This was an excellent cookie. I now know why the Italian bakery charges so much a lb.- the almond paste alone gets pricy. But this cookie is so worth every penny. I recommend using parchment pap...
12/8/2006
I first tasted these cookies on a visit to Brooklyn with some good friends about ten years ago. I loved these cookies and tried several recipes but this one is definitely the best. I chilled t...
6/18/2001
These came out absolutely delicious. I had to chill the dough for about 15 minutes before it was firm enough to form the cookies, but other than that everything turned out perfect!