Description

Experience the authentic taste of Sicily with these classic pignoli cookies, featuring a dense, marzipan-like interior and a crunchy exterior of toasted pine nuts. Naturally gluten-free and elegantly simple, these cookies offer a sophisticated blend of textures and earthy almond sweetness.

Ingredients

7 ounces almond paste, broken into small pieces
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg white
1 pinch sea salt
1/2 cup almond flour
1 cup pine nuts (pignoli)

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Instructions

Preheat your oven to 325°F (165°C) and line a heavy-duty baking sheet with parchment paper to prevent sticking.
In a food processor, combine the almond paste, granulated sugar, powdered sugar, and sea salt, pulsing until the mixture reaches a fine, sandy consistency.
Add the egg white to the processor and blend until a thick, smooth, and tacky paste forms.
Transfer the mixture to a bowl and gradually fold in the almond flour with a spatula until a stiff dough is created.
Using damp hands to manage stickiness, roll tablespoon-sized portions of dough into 1-inch balls and roll them in a bowl of pine nuts, pressing firmly to coat.
Arrange the balls on the baking sheet 2 inches apart, flatten slightly into thick discs, and bake for 18 to 22 minutes until the nuts are golden tan.
Let the cookies rest on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

To ensure a smooth dough without lumps, make sure your almond paste is at room temperature before you begin. If the dough is too soft to handle after mixing, chill it in the refrigerator for 10 minutes to make shaping easier. These cookies are best stored in an airtight container at room temperature, where they will stay chewy for several days.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: Italian