Pignoli Cookies Recipe: I literally just went to heaven with that bite. I can’t even tell you how good these are. It’s the most wonderful time of the year and this cookie is probably one of the biggest reasons why. Continuing my series of my Italian cookie platters and today’s cookie is pignoli cookies. Eight ounces almond paste, three quarters cup powdered sugar, a pinch of salt, two egg whites, and a teaspoon of almond extract. Mix that up until the batter forms. Look how nice it looks. Take heaping cookie scoops of the batter and roll into balls. Roll the ball into pine nuts to coat. Place on a cookie sheet with parchment paper. Pop in the oven at 350 for about 18 minutes just until you start to see the nuts turning golden brown and the edges of the cookies a little bit golden brown. They’re gonna be pale and that’s okay. These are gorgeous. I literally just went to heaven with that bite. Look at the inside. Moist on the inside, slightly crisp on the outside. Those pine nuts are beautifully toasted and you can taste it. This is the best recipe for pignoli cookies out there I’m telling you now. I got 20 pignoli cookies out of that recipe. I weighed them on my food scale and it is two and a half pounds of pignoli cookies. Do you know what that would cost you in a bakery right now. The cost of pine nuts alone is absurd. I saw them at a local Italian grocery store for almost thirty dollars a pound. This plate would cost you sixty five dollars. That’s insane. Make this. It is so much cheaper and so much better. The cost of Italian cookies these days is insane. Comment recipe below and I’ll send it to your DM. #PignoliCookies #ItalianCookies #christmasbaking
I literally just went to heaven with that bite. I can’t even tell you how good these are. It’s the most wonderful time of the year. And this cookie is probably one of the biggest reasons why. We’re continuing my series of my Italian cookie platters. And today’s cookie is pioli cookies. Let’s get started. This cookie comes together so quickly, but gives you the biggest biggest bang of flavor that you’ve probably ever put in your mouth. So, let’s get started with my almond paste. It’s 8 oz. This is my almond paste recipe. I’ve showed you how to make that in a a video prior to this. And then we’re going to add in our powdered sugar, 3/4 of a cup, a pinch of salt, two egg whites, and a teaspoon of almond extract. And we’re just going to mix that up until the batter forms. Okay, so our batter came together. Look how nice it looks. Smell it. It smells so good. So now what we’re going to do is I have rubber gloves on cuz this dough is very sticky. I have a cookie scoop and I’m just going to take heaping cookie scoops full of the batter and I’m just going to roll it into a ball about a little about about the size of a golf ball. See? And then we’re just going to take our pine nuts and we’re going to roll the ball into the pine nuts there. And now we’re just going to put it on our cookie sheet. And I’m going to get these all rolled out. and then I’ll we’ll show you the next step. All of our beautiful pinoli cookies have been rolled out. I put them on a cookie sheet with parchment paper. We’re going to pop these in the oven at 350 for about 18 minutes. Just until you start to see the nuts turning a little bit golden brown and the edges of the cookies a little bit golden brown. They’re going to be pale and that’s okay. If you have extra pinoli nuts, don’t throw them away. either eat them because they’re the chef reward or put them in a ziplockc bag and stick them in the freezer. You should always be storing any nuts of any kind in the freezer, but especially pioli nuts. They’re a very highfat nut, very similar in fat content to a macadamia nut. And when you have a high oil content nut, they go rancid fast. And these things are worth their weight and gold. They are expensive. So, always keep your nuts in the freezer. That’s my little tip for the day for you. Our delicious pioli cookies are done and fresh out of the oven. They are gorgeous. We’re going to give them a taste now. And just look, do you see how they just started to turn a little bit golden on the edges? That’s what we want. I can’t wait. I am super excited to taste this. I literally just went to heaven with that bite. I can’t even tell you how good these are. Look at the inside of them. They are moist on the outside, just slightly crisp on the outside. Those pine nuts are beautifully toasted and you can taste it. This is the best recipe for pioli cookies out there. I’m telling you now. And on top of that, I got 20 pioli cookies out of that recipe. And I weighed them on my food scale and it is 2.5 lbs of pioli cookies. Do you know what that would cost you in a bakery right now? The cost of pioli nuts alone is absurd. The price of these cookies. I saw them at a local Italian grocery store for almost $30 a pound. A pound. This plate would cost you $65. That’s insane. Make this. It is so much cheaper and so much better. I don’t know what the the the issue is with the cost of everything’s expensive and I get that, but the cost of Italian cookies these days is insane. If you want the recipe for my pioli cookies, just comment recipe and I’ll be sure to send that to your DM. Thank you so much for watching.
1 Comment
Recipe please