Time: 1 hour 10 min.
Complexity: easily
Quantity: 42 pcs.

Sicilian Pignoli cookies are small, soft, chewy balls baked from almond dough and studded with crunchy pine nuts. Although Pignoli require only a few ingredients—almond paste, pine nuts, sugar, and egg whites—the relative expense of the first two makes these cookies a special treat, baked primarily for Christmas and New Year's, and a true delight. For the dough, it's best to use almond paste rather than marzipan; it contains less sugar and is more pliable. And for those looking for a delicious gluten-free recipe, these cookies are a real find.

Ingredients:

• 2 jars of almond paste (227 grams each)
• 1 and 1/3 cups powdered sugar
• 0.5 tsp coarse salt
• Whites of 3 large eggs
• 1.5 cups pine nuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond paste, powdered sugar, eggs, pine nuts

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Preparation:

Step 1
• Preheat oven to 160°C. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2
• In a food processor, combine the almond paste, powdered sugar, and salt until a fluffy dough forms. Add the egg whites and continue mixing until smooth.
Step 3
• Coarsely chop the pine nuts and place them in a bowl. Roll the dough into 1-tbsp balls and roll them in the nuts to coat them loosely. Place them on the prepared baking sheets, spacing them 7 cm apart. Bake for 20 minutes, then transfer to a wire rack and cool. The cookies can be stored in an airtight container for about 2 weeks.

Votes: 1

Author of the recipe - Allison Robicelli is a baker and food writer.