BEST Italian Pignoli Cookies Recipe

BEST Italian Pignoli Cookies Recipe: We would like to extend a warm welcome to you as you enter our kitchen, where the hospitality of Italy and the sweet aroma of freshly baked treats conjoin. Today, we are going to share with you a very special recipe that originates from the very centre of Italy: Pignoli Cookies. These delectable confections, which are also referred to as pinoli or pine nut cookies, are a traditional favourite in Italian bakeries as well as in Italian households.

 

BEST Italian Pignoli Cookies Recipe

Consider the following: a base made of a soft, chewy almond paste, rolled in fragrant pine nuts, and baked until it reaches the perfect golden colour. Are you prepared to embark on a journey through the streets of Naples or the hills of Sicily to experience the cuisine of those places? In order to bring a taste of tradition to your table, let’s take a dive into the mouthwatering world of Italian Pignoli Cookies.

Ingredients

For the Almond Paste:

  1. 8 ounces (about 1 1/2 cups) blanched almonds
  2. 1 cup granulated sugar
  3. 1 large egg white
  4. 1/2 teaspoon almond extract

For the Cookie Dough:

  1. Prepared almond paste (from above)
  2. 1/4 cup granulated sugar
  3. 1/4 cup powdered sugar
  4. 1 large egg white
  5. 1 cup pine nuts (pignoli)

Also See:

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Instructions

  • Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Prepare a baking sheet by lining it with parchment paper or a baking mat made of silicone.
  • For the preparation of the almond paste, place the blanched almonds in a food processor and pulse them until they are finely ground.

 

  • After adding the granulated sugar, egg white, and almond extract, continue processing the mixture until it results in a paste that is completely smooth. Put aside for later.
  • The prepared almond paste, granulated sugar, powdered sugar, and egg white should be mixed together in a large mixing bowl at the same time.

 

  • After thoroughly combining the ingredients, the dough should come together. Arrange the pine nuts in a dish that is not too deep.
  • To make the balls, scoop out portions of dough that are about the size of a tablespoon and roll them between your palms.

 

  • When rolling each ball of dough in the pine nuts, apply light pressure to ensure that the nuts are firmly embedded in the dough.
  • Place the cookies that have been coated on the baking sheet that has been prepared, leaving about two inches of space between each cookie.

 

  • Make a disc out of each cookie by gently pressing it down with the palm of your hand.
  • Bake the cookies in an oven that has been preheated for twelve to fifteen minutes, or until the edges of the cookies have a light golden brown colour.

 

  • After removing the cookies from the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling completely.

 

Tips for Success

Those almonds that have been blanched have had their skins removed. It is possible to blanch almonds on your own by first boiling them for one to two minutes, then draining them and rinsing them well under cold water. Rubbed between your fingers, the skins ought to be able to be removed without much difficulty.

  • It is possible to purchase almond paste that has already been prepared from the store rather than making it from scratch, which will result in a smoother texture.
  • In order to achieve the best flavour and texture, it is essential to use fresh pine nuts.

 

  • In the event that the dough is too sticky to work with, you can place it in the refrigerator for half an hour in order to make it more firm before you shape the cookies.
  • It is possible to keep the cookies at room temperature for up to a week if they are stored in an airtight container. This allows them to be stored for a longer period of time.

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