Pignoli Cookies

20 Servings

This is the Caliendo family recipe for pignoli cookies


  • 1 pound almond paste

  • 2 cups sugar

  • 4 egg whites slightly beaten

  • 3 ounces pine nuts (pignoli nuts)


  • Cut the almond paste into small pieces and place in the small bowl of mixer.

  • Beat it for a minute or so until smooth and soft.

  • Or use your hands or a wooden spoon to break it up.

  • Slowly add the sugar.

  • Beat well.

  • Add egg whites and continue beating until smooth.

  • Stack two cookie sheets one on top of the other ( this will prevent excessive browning), and cover with a sheet of parchment paper.

  • Place mixture in a pastry bag and using a 1/2-inch tip, pipe mixture onto the paper.

  • Or drop by teaspoonfuls onto baking sheets, leaving 1 inch between them.

  • Sprinkle each cookie with 8 to 10 pignoli.

  • Bake in a 350° oven until lightly browned, about 20 minutes.

  • When cookies are cool, remove from parchment paper using a sharp knife dipped in hot water.

  • If the cookies stick, wring out a towel in hot water and lay it out flat on the counter.

  • Place the parchment paper on the wet towel and wait a few minutes.

  • The moisture will loosen the cookies sufficiently to remove them.

Category: Desserts