Pignoli Cookies – a delicious recipe with almond paste, confectioners sugar, salt, egg whites, honey, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
3
Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
4
Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets.
5
Gently press half of pine nuts into tops of cookies.
6
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total.
7
Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment.
8
Make more cookies with remaining batter and pine nuts on cooled baking sheets.
1078
kcal
Calories
71
g
Fat
100
g
Carbs
25
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 7 ingredients. The key ingredients include: 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled, 1 1/2 cups confectioners sugar, 1/2 teaspoon salt, 2 large egg whites, 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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