Description
Traditional Italian Pignoli cookies are delightful almond-flavored treats coated generously with pine nuts, creating a crisp, nutty exterior and a soft, chewy interior. These elegant cookies are perfect for festive occasions or as a sophisticated everyday snack, embodying the rich flavors of marzipan and almond flour in every bite.
Ingredients
Scale
Cookie Dough
- 1 generous cup (11-ounce can, 312g) marzipan
- 5 tablespoons (64g) granulated sugar
- 1/4 teaspoon table salt
- 1 1/4 teaspoons almond extract
- 2 to 3 drops lemon oil (optional)
- 1/2 cup (48g) King Arthur Almond Flour or 1/2 cup (46g) blanched almonds
- 1 large egg white
Coating
- 1 1/4 cups (156g) pignoli (pine nuts)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare two baking sheets by lightly greasing them or lining with parchment paper to prevent sticking.
- Prepare Marzipan Mixture: Break the marzipan into pieces and place them into a medium-sized mixing bowl. This will be the base of your cookie dough.
- Combine Dry Ingredients: Add granulated sugar, salt, almond extract, lemon oil if using, and almond flour or ground blanched almonds to the marzipan. Mix thoroughly; the texture will be crumbly at this point.
- Add Egg White: Incorporate the large egg white into the mixture, beating until the dough becomes smooth. If the dough is too dry and does not come together, gradually add a few drops of water until a cohesive dough forms.
- Roll in Pine Nuts: Pour the pine nuts into a shallow dish. Using a teaspoon-sized cookie scoop or your lightly oiled or wet hands, form 1-inch balls of dough. Roll each ball gently in the pine nuts to coat them completely, pressing lightly so the nuts adhere well. Alternatively, grab a handful of pine nuts and roll the dough between your palms, pressing in pignoli as you go.
- Arrange Cookies: Place the pine nut-coated dough balls onto the prepared baking sheets, spacing them about an inch apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 22 to 24 minutes, or until they develop a light golden brown hue.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Leomon oil is optional but adds a subtle citrus aroma enhancing the almond flavor.
- Using almond flour or finely ground blanched almonds will yield a smoother dough texture.
- If marzipan is too hard, slightly warming it can make mixing easier.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
- Ensure the egg white is fully incorporated for the right dough consistency and binding.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pignoli cookies, Italian cookies, pine nut cookies, marzipan cookies, almond cookies, holiday cookies
