Recipes

Classic Italian Pignoli Cookies

Pignoli cookies are an integral part of Italian desserts. These cookies are popular in Sicily, as well as all throughout Southern Italy. We had our first experience with these fresh from the oven made by our hostess, Maria, at a bed and breakfast in Abruzzo. Many Italians (and Italian-Americans) make these marzipan-like treats around the holiday season. These are absolutely scrumptious, with a crispy outside and a velvety soft inside.

This recipe makes about 3 dozen cookies

Ingredients:
1 pound almond paste
1 cup granulated sugar (white or unbleached, organic preferred)
2/3 cup confectioner’s sugar
3 egg whites
1 1/3 cup pine nuts

Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat.

In the bowl of the electric mixer, put almond paste, sugar, confectioner’s sugar, and egg whites. Mix on low speed until blended. Mix for a couple of minutes on medium.

The dough will be super-sticky!

Wet your hands a bit and roll the dough into a one inch ball. Dip the dough into a bowl of pine nuts. Place dough ball onto the parchment paper and flatten out a little.

Bake for 15-20 minutes or until just turning golden brown, or until they are turning golden brown on the edges. Don’t overcook! You don’t want toasted brown cookie on the top and dark brown edges, burnt edges, or burnt bottoms.

Remove parchment from the pan and let cool on the parchment and remove when cooled down.

Store in an airtight container.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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