Pignoli Cookies

My dad’s all time favorite cookies. We only make them during the holidays and the yearly wait is well worth it.

I hope you enjoy this simple, yummy recipe. If you run out of pine nuts like I usually do, chop another nut up and use that instead (pistachios are great).

Pignoli Cookies

  • Servings: a lot
  • Print

Ingredients

  • 1 1/2 lbs almond paste (3 boxes)
  • 1 1/2 cups raw sugar
  • 1 cup raw powdered sugar
  • 4 egg white
  • 3 cups pine nuts (if you don’t have enough, another nut like pistachios or almonds will be yummy too)

Directions

  1. Preheat an oven to 350 F. Line 2 pans with parchment paper
  2. Combine all ingredients except the pine nuts in a mixing bowl fitted with the paddle attachment. Mix until thoroughly combined.
  3. Roll tablespoon sized balls. Place the pine nuts and in a bowl and roll the balls of dough around on the pine nuts until coated.
  4. Space the cookies at least 3 inches a part and baked for 15-20 minutes until lightly golden around the edges.
  5. Allow the cookies to cool on a rack once out of the oven.

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