Pignoli is one of the must have Christmas cookies. These macaroons are filled with the flavors of roasted pine nuts and almonds—the two key ingredients in this recipe.
The almond paste, sugars, and egg whites make the dough quite sticky. I like to use a cookie scoop and wet hands to shape the dough into small 1-inch balls.
Lightly coat the dough in the pine nuts (they are expensive), and place on two parchment-lined cookie sheets. I find parchment works best for this recipe and not an ungreased cookie sheet.
If you want to shape your cookies, lightly press on the top of each cookie with the back of a spoon. Store cookies in an air-tight container. Cookies have a short life expectancy in my house, so I never need to worry about storing them.
- 1 8-ounce can almond paste
- ½ cup granulated sugar
- ½ cup powdered sugar
- 2 egg whites
- 2 cups pine nuts
- ½ cup powdered sugar (optional)
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Pour pine nuts in bowl.
- With an electric mixer, beat almond paste, granulated sugar, powdered sugar, and egg whites on low- speed until blended, or add ingredients to food processor and pulse until ingredients are blended. Mix for an additional minute or two until dough is sticky.
- Using wet hands and a cookie scoop, roll dough into 1-inch balls then roll in bowl of pine nuts until lightly covered. Place on cookie sheet about 2-inches apart; one dozen per cookie sheet.
- Bake for 15-20 minutes, or until cookies are lightly browned. Let cookies cool completely then dust with additional powdered sugar if desired.