Lidia's Italian Pignoli Cookies
These gluten-free Italian pignoli cookies, adapted from Lidia Bastianich, are a great holiday cookie full of almonds and pine nuts! A great addition to a Christmas cookie tray.
Servings 24 cookies
- 14-16 oz almond paste
- 1 cup granulated sugar
- 2 large egg whites
- 2 tsp orange zest
- 1 1/4 cup pine nuts
- confectioners' sugar for dusting, optional
Preheat oven to 350F. Line a baking sheet with parchment paper.
Break up the almond paste a bit into the bowl of a food processor. Pulse until the paste has been transformed into small crumbs. Add the sugar and pulse a few more times. The almond paste will be the texture of cornmeal.
Add the egg whites and orange zest. Process to make a smooth dough, about 30 seconds.
Pour the pine nuts into a wide bowl. Divide the dough into 24 portions, each will be about 2 tablespoons.
Roll each cookie into a ball and then drop it into the pine nuts so that one side of the cookie is covered in pine nuts and one side has none. Flip the cookie out of the pine nuts and onto the baking sheet so that the side with the pine nuts faces up.
Bake for 13-15 minutes, or until lightly browned. Cool on the baking sheets for 5 minutes and then transfer the cookies to a cooling rack.
Once the cookies are cool, dust them with confectioners' sugar.
Cookies will keep for up to one week.
- The nutritional information is an estimate and is included for informational purposes only. Please make your own calculations using your specific ingredients if you need an accurate calorie count.
- I include a range of amounts for almond paste since I find either 8 oz cans or 7 oz tubes, depending on which market I'm visiting. Either works just fine in the recipe.
- Make sure you use almond paste and NOT marzipan.
- Don't skip the parchment! The cookies are sticky and will stick to your baking sheet.
- Recipe adapted from Lidia Bastianich.