Pignoli Cookies are soft, chewy almond cookies with a crunchy pine nut exterior. This gluten free, 5-ingredient, no-chill recipe makes classic Italian cookies at their very best.
Preheat the oven to 300°F convection or 325°F conventional. Combine almond paste and granulated sugar in a food processor until you have a sand-like consistency. Add your confectioners sugar and half of your egg whites (about 60g) and process until smooth.
In a separate bowl, whisk your remaining egg whites until they are fluffy and no longer frothy.
Portion and bake:
Put pine nuts in a bowl. Scoop and roll the dough into 1-inch balls, coat them in the fluffy egg whites, and then in the pine nuts.
Place on a parchment-lined baking sheet and flatten slightly with a spatula. Bake for 15-18 minutes until lightly golden-brown.
Allow the cookies to cool a bit, and enjoy!
Video
Notes
Flavor Tips - Be sure to grab almond paste instead of marzipan at the grocery store.Technique - Coat your cookie dough entirely in pine nuts to secure a crunchy exterior.Storage - Store in an airtight container at room temperature for 7 days or freeze for 2 months.