Pignoli Cookies
- 30m Prep Time
- 12m Cook Time
- 42m Ready In
These meringue-like Italian confections are crisp on the outside and soft on the inside, made with almond paste and topped with pine nuts.
Ingredients
- 1 almond paste coarsely crumbled
- 177 ml confectioners' sugar
- 1 large egg white
- 14.8 ml honey
- 4.93 ml honey
- 78.9 ml pine nuts
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 86.4 mg
- Iron: 3.98 mg
- Magnesium: 156 mg
- Phosphorus: 432 mg
- Potassium: 443 mg
- Zinc: 4.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml confectioners' sugar
- 1 large egg white
- 14.8 ml honey
- 4.93 ml honey
- 78.9 ml pine nuts
Prepare
- 1 almond paste, coarsely crumbled
Let's Cook
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Step 1.
Preheat oven to 350°F. Line several baking sheets with parchment paper.
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Step 2.
In a food processor fitted with a knife blade, blend coarsely crumbled almond paste and confectioners' sugar until the mixture resembles fine crumbs.
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Step 3.
Using an electric mixer, beat the almond paste mixture, egg white, and honey in a large bowl on medium speed until blended, 2 to 3 minutes. Increase speed to high and beat until very smooth, occasionally scraping the bowl with a rubber spatula, about 5 minutes (the mixture will be thick).
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Step 4.
Spoon the almond mixture into a large piping bag fitted with a large round tip. Pipe 1¼-inch rounds onto the prepared baking sheets, spacing them 2 inches apart. With a moistened fingertip, gently smooth the surface of each cookie. Sprinkle pine nuts over the cookies and lightly press to cover the tops.
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Step 5.
Bake until the nuts are golden brown and the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with any remaining almond mixture. Store cookies in tightly covered containers for up to 2 weeks.