Easy Pignoli Cookies Recipes

PINE NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
• Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
• Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

ITALIAN PIGNOLI COOKIES

Steps:

• In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

PIGNOLI COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.)
• Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets.

PIGNOLI COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
• Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
• Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.

PIGNOLI COOKIES II

Steps:

• 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.

PIGNOLI COOKIES I

Steps:

• 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.

PIGNOLI COOKIES

Steps:

• Preheat oven to 340 degrees
• Add eggs and about half of the sugar to the bowl of a standing mixer and beat on medium speed until the mixture is light and fluffy (see photos)
• Add flour and remaining sugar and almond extract and beat until everything has been well incorporated. The texture will be somewhat stiff but not overly dry (see photos)
• Line a cookie sheet with parchment paper or silicone baking mat.
• Form cookies into round balls that are a bit smaller than the size of a golfball
• In a small container, add the egg white with about a tablespoon of water and mix. In another small flat container, add the pignoli nuts
• Dip the top of each cookie into the egg white mixture, then dip into the nuts, slightly flatten the ball into a cookie shape, and place the cookie nut side up, on the lined cookie sheet
• Bake cookies for about 20 to 22 minutes until just slightly golden. Do NOT overbake as the cookies will be dry. Begin checking your cookies after about 15 minutes as oven temperatures/power may vary.

LITTLE ITALY PIGNOLI COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well., Place pine nuts in a small bowl. Shape teaspoons of dough into balls. Roll in pine nuts. Place 1 in. apart on parchment-lined baking sheets. Flatten slightly., Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

PIGNOLI COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment; set aside.
• Add the almond paste and confectioners' sugar to the bowl of a food processor and pulse until combined.
• Add the egg white, honey, and salt and continue to pulse until the mixture is smooth and thick about 1 minute.
• Add pine nuts to a mixing bowl. Using a small cookie scoop portion the dough, one at a time, onto the pine nuts. Roll dough to cover with pine nuts. Place on prepared baking sheets 2 inches apart.
• Bake in preheated oven until edges are set and begin to brown, about 16-19 minutes. Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

EASY PIGNOLI COOKIES

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
• Combine grated almond paste, granulated and powdered sugars in bowl. Beat on low with electric mixer until texture of small crumbs.
• Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
• Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
• Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto a cookie sheet.
• Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.