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Italian Pignoli Amaretti is one of my favorite macaroon cookies which is featured in most Italian bakeries. Pignoli (pine nuts) cookies are the Southern Italian
version of macaroon cookies. Although considered a Sicilian treat, they're found all over Southern Italy. These cookies are toasty on the outside
and creamy inside.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Italian Pignoli Amaretti - Pine Nut Cookie Recipe:
Yields: 3 1/2 dozen
Prep time: 20 min
Cook time: 15 min
2 (8-ounce) cans almond paste (not marzipan), coarsely crumbled*
1 1/2 cups powdered (confectioners') sugar
1/2 teaspoon salt
2 tablespoons mild honey
1 cup (4 1/2 ounces) raw pine nuts**
* It is important to use
canned almond paste only (the type sold in tubes is too crumbly and will not give the cookies the right consistency).
Almond paste is a combination of equal parts ground blanched almonds and sugar, mixed with glucose, corn syrup or egg whites that is cooked together to form a stiff paste.
It has a pliable yet grainy texture with a sweet almond flavor. Any unused portions of almost paste can be wrapped in plastic and refrigerated or frozen.
Almond paste keeps well when refrigerated. When it hardens, heat it slowly to soften the consistency.
Pine Nuts (or pi ņon, pinyon, pignolia) are the edible seeds of the pine trees.
They are small elongated ivory-colored seeds from pine cones, measuring about 1/2 inch long. World-wide, about 20 species of pine produce seeds large enough to be worth harvesting;
in other pines the seeds are also edible, but are too small to be of value as a human food.
Pine Nuts U.S.
Preheat oven to 350°F. Either line cookie sheets with parchment paper or a Silpat (no-stick silicone baking mat).
In a food
processor, pulse almond paste until broken up into small bits, then add powdered
sugar and salt; continue to pulse until finely ground, about 1 minute. Add egg
whites and honey; process until well combined.
At this point, the dough can be wrapped in plastic wrap and refrigerated up to 1 day or baked immediately.
NOTE: Have a bowl of water near to dip your fingers
in before rolling each cookie. As this dough is very sticky, the water will keep the dough from sticking to your
Using a rounded teaspoon for each cookie, roll the dough into 1-inch
balls. Place cookies about 2 inches apart on prepared cooking sheets. Using your
fingers, slightly flatten each cookie and press some pine nuts into each cookie to cover.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, approximately 12 to 15
minutes until lightly golden brown and soft and springy. Do not overcook these cookies, as the pine nuts will become bitter if you do.
Remove from oven and allow cookies to cool a few minutes on the baking pans, then transfer to a wire rack to cool completely.
The cookies can by prepared up to 3 weeks ahead and stored in an airtight container at room temperature.
Makes approximately 3 1/2 dozen cookies.