Pignoli Cookies

Diane Hopson Smith


I've been making these cookies for a 12 years now. The first time I ever had a Pignoli Cookie I fell in love with them. I was visiting friends in NY and they had purchased these cookies from a bakery. I had never heard of them before.

When I came home from my vacation, I started searching online for a recipes. I found this one. I don't know who originated the recipe but I do love it.

Sorry, no photo for this one, trying to put some of my recipes I have on paper in my kitchen here at JAP. Maybe by Christmas I will post a picture of these wonderful cookies. ENJOY!

pinch tips: How to Melt Chocolate



25 cookies


25 Min


20 Min




7 oz box odense almond paste, grated
1/4 c
1/4 c
confectioner's sugar
1/2 tsp
vanilla extract
1/4 c
egg whites, (not a drop more or cookies will be flat)
1 c
pine nuts, divided
1 pinch
2 Tbsp
all purpose flour

Directions Step-By-Step

Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
With a stand mixer, beat the grated almond paste, sugar and confectioners sugar until it is crumbly in appearance, about 2 minutes. Add vanilla.
On a medium speed, slowly add the egg whites. Increase speaed to high and beat for three minutes to form a smooth paste.
Mix 1/4 cup of the pine nuts, salt and flour together; add to batter and beat on high for two minutes. Batter should be stiff.

NOTE: If batter is not stiff enough to hold together; add additional flour 1 tsp at a time until it is firm.
Pour remaining pine nuts in a shallow bowl; drop batter by rounded teaspoon onto the pine nuts. Lift out and place the cookie on cookie sheet "no nuts side" down. Leave space for cookies to double in size.
Bake 22 minutes or until the cookies are a light golden color. You don't want to brown them. Place on a wire rack to cool.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: Italian