Description
These traditional Italian pignoli cookies offer a perfect balance of a crunchy pine nut exterior and a soft, chewy almond paste center. By utilizing a precise ratio of almond flour and egg whites, this recipe ensures a structurally sound treat that maintains its moisture for days.
Ingredients
- 198g (7 ounces) almond paste
- 50g (1/4 cup) granulated sugar
- 30g (1/4 cup) powdered sugar
- 1/8 teaspoon sea salt
- 1 large egg white (approx. 30-33g)
- 50g (1/2 cup) superfine almond flour
- 100g (3/4 cup) pine nuts
Instructions
- Preheat your oven to 325°F (163°C) and line a heavy-gauge baking sheet with parchment paper or a silicone mat.
- In a food processor, combine the almond paste, granulated sugar, powdered sugar, and sea salt, pulsing until the mixture resembles fine crumbs.
- Add the egg white and process for approximately 30 seconds until a thick, smooth paste forms.
- Transfer the paste to a bowl and fold in the almond flour with a stiff spatula until the dough is tacky but manageable.
- Using a 1-tablespoon scoop, roll the dough into 1-inch spheres and then roll them in the pine nuts, pressing gently to adhere.
- Place the cookies 1.5 inches apart on the prepared sheet, flatten the tops slightly, and bake for 18 to 22 minutes until the edges are pale gold.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best texture, always use room temperature almond paste and fresh pine nuts, as cold paste can cause lumps and old nuts can taste bitter. If your dough feels too soft to handle, a brief chill in the refrigerator will help stabilize the fats before rolling.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian