Authentic Italian Pignoli Cookies are made with almond paste and rolled in pine nuts. This classic Southern Italian cookie is made with just a few ingredients in the food processor.
Preheat oven to 325 degrees. Line two baking sheets with parchment; set aside. Place pine nuts in a small bowl; set aside.
Open the tubes of almond paste and break into one inch chunks using your fingers. Place the paste in the food processor and pulse until the almond paste has broken apart.
Add the granulated sugar, powdered sugar, and salt to the food processor. Pulse until well combined and mixture forms a crumb. Add in the egg whites and process until a dough forms. (The dough will be slightly sticky).
Use a cookie scoop to measure out equal amounts of dough. Roll the dough into balls using your hands (use wet hands if the dough is sticky). Place the dough ball in the bowl of pine nuts and gently press in the nuts so they stick to the ball.
Place the cookie on the lined baking sheet leaving about an inch and half between each cookie (you should be able to fit a dozen cookies on each baking sheet.) Bake on center rack in oven for 15-18 minutes, or until the cookie start to spread and lightly brown.
Remove the cookies from oven and let cool on the baking sheet completely before moving. If you move the cookie while warm, you risk it falling apart. Dust cookie with powdered sugar before serving (optional).
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Notes
You will need a standard-sized food processor fitted with a blade attachment to make Pignoli Cookies. This is necessary to break up the almond paste and make a smooth dough.
Break up the almond paste and blend in the food processor before adding the other ingredients.
This recipe uses grade A large eggs. You will only be using the egg whites. If you are using larger or smaller eggs, know that you will need about ¼ cup of egg white total.
The dough mixture should be wet enough for the pine nuts to stick to the balls of dough when lightly pressed in. If they are not sticking, roll the balls in beaten egg white before adding on the pine nuts.
Pignoli Cookies will need to set and cool completely before moving. If you try to move them too soon, they will fall apart.
Store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to a month.