Pignoli Cookies
This authentic chewy heavenly pignoli cookie recipe uses almond flour, sugar, and eggs. No almond paste needed. Flavored with almond extract and topped with pine nuts, and baked in 20 minutes. Better than the bakery!! Makes 40 cookies but recipe can be halved
Servings: 20 servings
Calories: 226kcal
Ingredients
Cookie dough
- 4 3/4 cups almond flour (~1 pound total)
- 2 1/4 cups sugar (~1 pound total)
- 2 large eggs
- 1 tablespoon almond extract
To top cookies
- 1 large egg white
- 1/2 cup raw pignoli nuts (~ 4 ounces)
Instructions
To make the cookie dough
- 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.
Forming and topping the pignoli cookies
- 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.
Notes
1 pound of sugar = 2 1/4 cups sugar (according to Domino's sugar)
1 pound of almond flour = 4 3/4 cup almond flour (see King Arthur's conversion guide)
Nutrition
Calories: 226kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Cholesterol: 21mg | Sodium: 11mg | Potassium: 10mg | Fiber: 2g | Sugar: 23g | Vitamin A: 30IU | Calcium: 51mg | Iron: 1mg