Pignoli Cookies – a delicious recipe with almond paste, sugar, honey, ground cinnamon, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
2
In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up.
3
Add the confectioners' sugar and mix on slow speed until well combined.
4
Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
5
Fill a disposable pastry bag with the dough.
6
Push the dough towards the tip and cut the tip off the bag.
7
Pipe 1-inch balls onto the prepared sheet trays.
8
Top with the pine nuts, pressing them into the dough to secure.
9
Bake until the cookies are golden, 12 to 14 minutes.
10
Pine nutty!
379
kcal
Calories
14
g
Fat
61
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: One 15-ounce can gluten-free almond paste, finely crumbled, 1 cup confectioners' sugar, 2 tablespoons honey, Pinch ground cinnamon, and more.
Yes, Pignoli Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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