Pignoli Cookies Recipe
Prep time
Cook time
Total time
*You can half this recipe with no trouble, as I know the ingredients are expensive!
Serves: 4dz cookies
  • Good Quality Almond Paste 2- 7ounce packages (392g) (14ounces total) (approx 1½c)
  • Egg Whites Large 4 (120g)
  • Granulated Sugar 1 ¼ cup (250g)
  • Vanilla Extract 1 teaspoon
  • Salt Pinch
  • Pine Nuts as needed 1- 5 ounce jar will be fine
  1. Preheat your oven to 375 degrees F
  2. Mix the almond paste on low speed to break it up, and smooth it out.
  3. If you find that your almond paste is a bit dry and/or hard, you can add just a tiny bit of egg white to help break it down and smooth it out.
  4. Add the granulated sugar all at once, and mix on medium speed until it is light and fluffy.
  5. Lower speed and slowly add the egg whites, taking care to scrape the sides of the bowl as you go.
  6. Transfer the macaroon paste to a pastry bag with just the coupler and no tip inserted.
  7. Pipe onto a parchment lined sheet pan. It is your option what size you prefer. I pipe them to about 1" diameter. Be sure to space them about 1" apart n the sheet pan to allow for some spreading.
  8. Top each macaroon with Pine Nuts.
  9. Bake in preheated 375°F oven for approximately 13-15 minutes, or until golden brown around the edges.
Cool cookie completely and store in an airtight container at room temperature for up to 3 days.

Can be stored in the freezer for up to 2 months wrapped in an airtight container.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/pignoli-cookie-recipe/