Pignoli Cookies (Italian Christmas Cookies)
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Pignoli cookies, a holiday classic you’ll go nuts for
Sweet, nutty, and oh-so-Italian, these cookies will make you the star of the cookie swap. Plus, they are gluten free!
Pignoli Cookies (Italian Christmas Cookies)
Yield: 12 cookies
7 ounce almond paste (not marzipan)
1/2 cup powdered sugar, plus more for dusting
1/2 teaspoon vanilla bean paste or extract
1/2 teaspoon fresh orange zest or 1/8 teaspoon orange extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup raw pignolias or pine nuts
Preheat oven to 350F.
Break up the almond paste into 1-inch pieces and place in the bowl of a food processor. Add the sugar and salt. Pulse mixture until combined, about 30 seconds. It should resemble corn meal. Add the egg white, orange zest, and vanilla bean paste. Continue to pulse until smooth. The dough will be sticky, but you will be able to roll it into a ball.
Place pine nuts in a wide bowl. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. Place on a parchment lined baking sheet 2-inches apart. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Don’t overbake. Allow to cool completely on the tray before removing them with an offset spatula. Dust cooled cookies with powdered sugar.
Chef Stacy Tip: Bake until the nuts are JUST starting to turn golden. You want the insides to remain moist and chewy. If the dough isn’t sticky enough for the pine nuts to adhere, dip the rolled dough balls into beaten egg white before rolling in pine nuts. If the dough seems too sticky, roll the balls with wet hands. After baking, let the cookies cool completely on the baking sheet. They may break apart while moving if they haven’t cooled and set.
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Need more holiday cookies and gift ideas?
I’m making my favorite holiday cookies in my next $5 Virtual Cooking Class, Gifts from the Kitchen! Plus, you will learn about candy and making English Toffee.