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Italian Cookie Recipe
There are many types of cookies that originate in Italian heritage but the Pignoli cookie is one that is popularly found at Italian bakeries. They can be described as sweet, chewy and nutty and if you are an almond lover, they may just be your new fave.
It is the Italian city of Sicily that can be credited for pigoli cookies creation. This makes sense considering that Sicily is famous for producing high quality pine nuts and almonds. The cookies came to America in the late 1800’s when many Italians immigrated to the United States.
The taste can be described as sweet and almond-y. The texture is soft, but the pine nuts give them a pronounced crunch.
These cookies get their taste from the almond extract they are infused with. The pine nuts that are mixed into the batter are a great complement for the already nutty taste.
If you are making pignoli cookies, here are a few tips to make yours perfectly. Start by chilling the batter. For some reason, this adds an extra measure of yum.
Also, use a quick release foil. Otherwise the cookies will be very hard to work with and they will stick badly when you try to get them off the pan after baking.
If, while mixing, you find the dough is too wet to roll, add more flour.
You can also toast the pine nuts briefly before adding them to the recipe. This will help to bring out the flavor.
Once the cookies are made, they can be stored in an airtight container for three days.
Italian cookies are known for being expensive, but you can make them at home for a fraction of the cost. They are a treat your family will love. And pignoli? In Italian, this translates to picky, so you know this is a sweet everyone is sure to enjoy.
Italian Pignoli Cookies Recipe
1/2 pound almond paste
1 cup white sugar
2 egg whites
1/4 cup pine nuts
1. Use a pastry chopper to break up the almond paste. In mixing bowl, add sugar and paste.
2. In a separate bowl beat egg whites until stiff. Fold the egg whites into the paste mixture.
3. Drop mixture by spoonfuls onto a greased and floured cookie sheet. Place nuts into the top of the cookie.
4. Bake at 325 degrees F for 10-12 minutes. Cool on wire rack.