Pignoli Cookies
Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie.

Ingredients

2 1/4 cups sugar 2 cups almond paste 1/2 teaspoon almond extract Pinch kosher salt 1 teaspoon pure vanilla extract 1 cup egg whites 1 cup pine nuts, or more as needed

Directions

Preheat the oven…

CIA FOODIES


Pignoli Cookies

Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie.

Ingredients

  • 2 1/4 cups sugar
  • 2 cups almond paste
  • 1/2 teaspoon almond extract
  • Pinch kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup egg whites
  • 1 cup pine nuts, or more as needed

Directions

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, almond paste, and almond extract and mix on low speed until the mixture is crumbly and in pea-size pieces, 3 to 4 minutes.
  3. Add the salt, vanilla, and one-quarter of the egg whites and mix until completely smooth, about 2 minutes. Scrape down the bowl as needed.
  4. Gradually add the remaining egg whites, scraping down the bowl after each addition. Make sure there are no lumps of almond paste.
  5. Scoop the dough onto the prepared baking sheets using a #100 scoop (about 2 teaspoons) or pipe with a pastry bag and a #804 round tip about 1 1/2 inches apart. Sprinkle the tops of the cookies with pine nuts, trying to cover the entire surface of the cookies.
  6. Bake until puffed and golden brown, 10 to 12 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. Store the cookies in an airtight container.

Copyright © 2022 The Culinary Institute of America

Leave a Comment