-
-
My review
Pignoli Cookies II
Maryellen
"Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some."
Added to shopping list.
Go to shopping list.
Ingredients
servings 170Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
- In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
- On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
- Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5163 Ratings
-
-
-
-
-
Most helpful positive review
12/18/2006
I have been making these italian delicacies for years, A hint to anyone trying to use a floured pan or parchment paper...forget it! You have to use the shiny side up of foil paper, lightly spray...
Most helpful critical review
12/11/2011
These are delicious, but mine turned out really flat and spread out a lot while baking... what went wrong? Is it better to add a little flour? Or are there other tricks?
Most helpful
Most positive
Least positive
Newest
12/18/2006
I have been making these italian delicacies for years, A hint to anyone trying to use a floured pan or parchment paper...forget it! You have to use the shiny side up of foil paper, lightly spray...
12/16/2006
Even though this Pignoli cookie recipe has fewer reviews, it is the better one (and I made both). If you are using 8 oz. of almond paste (I used solo that comes in the can), you can only use tw...
12/20/2000
Just like my grandmother's and that is hard to top! Delicious, moist and chewy. You'll think you bought them at a bake shop.
12/13/2007
I had never heard of pignoli cookies, but thought the recipe sounded fun to try. Found out that almond paste and pine nuts are expensive! Nice flavor overall. For baking it, I used parchment ...
12/23/2007
I, too, have made both Pignoli recipes on this site and find this recipe to be superior. I bake these every year around Christmas time and they always get raves and requests for the recipe. I ...
1/18/2009
This is a great recipe!! These cookies are my hubby's favorite so I decided to make them to see what he thought of them and he gave them a 5 out of 5 stars. I wish I had sauteed the nuts before ...
9/16/2008
Delicious flavor and soft, chewy consistency, Mmm! I only used 2/3 cups of sugar and I refrigerated the mix for about 20 minutes before I spooned them out to bake. I baked them on aluminum foil ...
12/11/2011
These are delicious, but mine turned out really flat and spread out a lot while baking... what went wrong? Is it better to add a little flour? Or are there other tricks?
9/3/2010
This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on top. Some tips I have are 1. Definitely toast the pine nuts! 2. Use a silicon baking mat, they tur...