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CHOW: Recipes: Pignoli (Italian Almond Macaroons with Pine Nuts)
MEMBER RECIPE

Pignoli (Italian Almond Macaroons with Pine Nuts) Recipe

By Ms.chef
Difficulty: Easy | Total Time: 45 minutes (Plus Overnight) | Active Time: | Makes: apprx 2 dozen cookies

Once you try a Pignoli, you will be hooked. Crunchy on the outside, soft and chewy inside with the sweet almond flavor embracing your taste buds. I was having them shipped to me from an Italian bakery in Boston, but it was getting too expensive. I decided I would try making my own. I found several different recipes online, so I did what I always do. I created my own recipe by taking different ideas from several other recipes. (and a few ideas entirely my own).

They turned out perfect! Just as good as the bakery … If not better!

INGREDIENTS
  • 8-ounce can almond paste (DO NOT use paste from a tube)
  • 1 c. sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1/8 t. cinnamon
  • 2 large egg whites at room temperature
  • 2 T. powdered sugar
  • 1/4 c pignolis (pine nuts) - European are better than the Asian variety in this recipe
  • 1/4 c sliced almonds (optional)
INSTRUCTIONS
  1. In a food processor with blade attachment combine first 5 ingredients and pulse until it forms a paste.
  2. With electric mixer combine egg whites and powdered sugar. Beat at high speed until frothy and doubled in size. Add to food processor and pulse just enough to combine with the paste.
  3. Paste will be extremely sticky. Scrape out on to wax paper (shaping into a ball) and refrigerate over night. (Make sure your paper is large enough to cover your ball completely)
  4. Take out chilled dough and preheat oven to 325. Line 2 cookie sheets with parchment paper.
  5. Using a SMALL cookie scoop drop dough about 2 inches apart. (About 12 per sheet)
  6. Add about 8-12 pignolis to the top of each cookie pressing down slightly
  7. **OPTION: You can add sliced almonds instead of pignoli (I actually did 1dozen of each)
  8. Bake 18-20minutes (Don’t let them get too brown) Let them rest on trays 5 minutes before removing them to cool

Member recipes are not tested by the CHOW food team.

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POST A COMMENT |2 Comments

COMMENT

  • ahhh, nothing like a good pignoli cookie ....this makes me miss my Nonna! Haven't had these in years, but can't wait to give this recipe a try. Sounds delicious!

  • Yes yes yes! Although I just recently discovered the truth behind the hazards of Asian-import pignoli. AGH! For some unconventional photos of the results, pre-powdered sugar (if that's to your liking, try my flickr post here: http://www.flickr.com/photos/ilfinocchio/4212247710/

    Always a favorite and since I didn't get to grow up with Nonna Bagnoli, they are my new family tradition. I didn't have...+READ

    Yes yes yes! Although I just recently discovered the truth behind the hazards of Asian-import pignoli. AGH! For some unconventional photos of the results, pre-powdered sugar (if that's to your liking, try my flickr post here: http://www.flickr.com/photos/ilfinocchio/4212247710/

    Always a favorite and since I didn't get to grow up with Nonna Bagnoli, they are my new family tradition. I didn't have a choice this year and DID use almond paste from the little foil-wrapped tubes and the cookies came out just fine. I just pulsed everything a bit more. I will definitely try this recipe variation, but I discovered mine from a different source and I've not been let down yet, although the warning against tube-form almond paste is the same.

    I wet my hands slightly first and then roll the pulsed paste into balls first and then roll them in the pine nuts. Seems to make things a lot easier ;)-COLLAPSE