Pignoli cookies are standard at any Italian bakery. But they are the simplest of cookies to make at home, mixed in one bowl and ready in under an hour. Anne Burrell’s special touch? A bit of honey.
| Level: | Easy |
| Total: | 34 min |
| Prep: | 20 min |
| Cook: | 14 min |
| Yield: | about 40 cookies |
| Level: | Easy |
| Total: | 34 min |
| Prep: | 20 min |
| Cook: | 14 min |
| Yield: | about 40 cookies |
Ingredients
- One 15-ounce can gluten-free almond paste, finely crumbled
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg whites
- 1 lemon, zested
- 1/2 to 3/4 cups pine nuts
Instructions
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
- 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. Add the confectioners’ sugar and mix on slow speed until well combined.
- 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.
- Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
- Pine nutty!
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
| Serving Size | 1 of 40 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
A satisfying experience.
One big trip up with this recipe is the 15oz CAN of almond paste. The stuff that comes in the 15 oz can is almond cake and pastry filling, not almond paste. I knew it wasn’t right the moment i opened it. I’ve never seen paste come in a can. I’ve seen it in logs and in blocks and never more than 8 oz per package.
Jingle bells !! I have tried to make multiple times without success !! Omg these are perfect !!
Great recipe. Easy to follow and makes great cookies. They look just like the ones I’ve been eating from bakeries for years! They held a perfect shape when baking and didn’t flatten out at all.
Make sure you’re using almond paste and not marzipan!
Excellent! A family favorite.
I have wanted to make this kind of cookie for years, as this is my Sicilian husband favorite! I was so happy to come across the recipe. I was able to roll the cookies using just a touch of water and egg white on my hand, and dip in pignoli. Roll fairly small and then a tiny press of thumb to indent. These are beautiful, thank you Anne Burrell.
Best cookies, EVER.
Flat and chewy. Total disappointment
So so flat and chewy. Can’t understand where I went wrong. I have also never seen CANS of almond paste, only tubes. These are some of my favorite cookies so I was disappointed with how they turned out.
I rarely write reviews, but I think these cookies are a big hit. I pretty much followed the recipe to the t. The only difference is I used 14 ounces of almond paste and 1 cup of powdered sugar. Came out delicious; however, if you are not a big fan of chewy cookies bake them for an extra minute or two.