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These pignoli cookies transport me back to my grandmother's kitchen in Sicily. Their chewy almond centers and crisp pine nut coating create pure magic. Best part? They're naturally gluten and dairy free making them perfect for everyone to enjoy.
A Cookie Worth Making
The combination of rich almond and buttery pine nuts makes these cookies irresistible. I love how just a few simple ingredients create something so special. They taste like they came straight from an Italian bakery.
What You Need
- Almond Paste: Seven ounces creates that perfect chewy center.
- Sugar: Half cup balances the nutty flavors.
- Egg White: One large egg white holds everything together.
- Salt: Just a pinch makes the flavors pop.
- Pine Nuts: One cup for that gorgeous golden coating.
Let's Make Cookies
- Mix It Up
- Break up your almond paste mix it with sugar egg white and salt until smooth.
- Shape With Love
- Roll into twelve little balls then coat them in those precious pine nuts.
- Baking Time
- Into a 350 degree oven until they turn golden about 18 minutes.
- Cool Down
- Let them set completely on the pan they're delicate at first.
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My Cookie Secrets
Cold dough is your friend here it's much easier to work with. I always roll the dough right in the pine nuts keeps my hands clean. Patience is key let them cool completely on the pan.
About That Almond Paste
Don't swap the almond paste for marzipan trust me on this. Almond paste gives that perfect chewy center and intense nutty flavor that makes these cookies so special. It's worth seeking out the real thing.
Make Them Your Own
Sometimes I add orange zest for brightness or a hint of cinnamon. When pine nuts are hard to find I use slivered almonds. Each version brings its own charm but stays true to the original spirit.
Keep Them Fresh
These beauties stay perfect for five days in an airtight container. I often make extra and freeze them they're like money in the bank when unexpected guests drop by.
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Everyone Can Enjoy
I love serving these at parties since they work for nearly every diet. No gluten no dairy just pure nutty goodness. Even my friends with the strictest diets can indulge.
Perfect for Celebrations
These cookies make any moment special. Their golden tops sparkle on holiday cookie trays. I've served them at weddings showers and simple Sunday suppers they always feel just right.
Try Something New
Get creative with your toppings pistachios add gorgeous color. A drizzle of dark chocolate turns them into pure luxury. Sometimes I dust them with powdered sugar for extra sparkle.
A Cookie With History
These cookies tell a story of Sicilian celebrations when almonds and pine nuts were precious ingredients. Now they're my way of keeping family traditions alive in my own kitchen.
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Perfect Partners
Nothing beats these with a strong espresso or cappuccino. On warm evenings I serve them with fresh fruit and dessert wine. Pure Italian heaven.
Plan Ahead
The dough waits patiently in the fridge overnight. I love making it ahead then baking fresh cookies just before guests arrive. The aroma brings everyone to the kitchen.
Pure Cookie Joy
These cookies win hearts with their simple elegance. Whether wrapped as gifts or shared around my table they carry the warmth of tradition in every bite. No wonder they've been loved for generations.
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Frequently Asked Questions
- → Can I use marzipan instead of almond paste?
- No, marzipan has too much sugar and a gummier texture. Use only pure almond paste for proper results.
- → How do I handle sticky dough?
- Chill dough for 10-15 minutes or roll directly in pine nuts to prevent sticking. The dough is naturally sticky.
- → Why are my cookies breaking?
- Let cookies cool completely on baking sheet. They're delicate while warm and need to set fully.
- → Can I make these without a food processor?
- Yes, use a stand mixer with paddle attachment. It takes longer but works well for breaking down almond paste.