While these Pinoli Cookies are traditionally a holiday treat, their incredible flavor has made them a year-round indulgence in our home. This is my mom’s recipe—a true labor of love she has refined over the years to achieve absolute perrrrrrfection. Light, sweet, and deeply satisfying, they have a wonderfully delicate texture that ensures you’ll always reach for just one more. And, this cookie with a morning cup of coffee is a true match made in heaven.
Pinoli Cookies
Equipment
- stand mixer or hand mixer
- Large baking sheet
- cooling rack
Ingredients
- 4½ cups almond flour
- 2 cups granulated sugar
- 2 whole eggs
- 3 egg whites, whisked
- 2 tbsp almond extract
- ¾ cup pinoli , also known as pine nuts
- powdered sugar, for dusting
- 32 mixed glace cherries, one for each cookie, optional
Instructions
- Preheat the oven to 340 °F and line a large baking sheet with parchment paper.In a large bowl add the whole eggs and sugar and using a hand mixer or stand mixer begin to mix on medium speed until light and fluffy, about 2 minutes.
- Next, in a small mixing bowl whisk 2 of your egg whites until frothy (reserve 1 egg white), then pour into the eggs and sugar bowl. Next add the almond extract and mix until combined.
- Add the almond flour, a third at a time, until well incorporated.
- Next, form the cookies into 1 inch balls, then flatten to create a symmetrical cookie. Each cookie should be the same size. If you are using candied fruit, place one cherry in the center of each cookie and press gently to secure it in the dough.Sammy's tip: if the dough starts to become sticky on your hands, keep a bowl of cold water nearby. Dipping your hands briefly into the water will prevent sticking and make handling the dough easier.
- In a shallow dish, add the pinoli (pine nuts).In a small bowl, whisk together the last egg white.Brush the top of each cookie with the egg whites then dip into the nuts and place the cookies onto your prepared baking sheet.Place the cookies approximately 1 inch apart.
- Bake for approximately 18-20 minutes. The secret to a perfect texture is to avoid over baking. Like a shortbread, you are looking for the very edges and bottomof the cookie to be just barely kissed with a light golden-brown color. The center should still look pale but set and not wet.
- Remove from oven and let sit on baking sheet for 5 minutes, then transfer to a cooling rack.
- Dust with powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use a different flour instead of almond flour in this recipe?
No, it’s essential for achieving the specific chewy, airy texture and and flavor.
Can I use other nuts in this recipe?
You sure can, however then they would not be a pignoli cookie. Blanched almonds are a great choice (whole, raw almonds that have the papery brown skin removed).
Do I need to toast the pine nuts?
No, they will brown slightly while they bake.
Why do I need to froth the egg whites?
Frothing the egg whites will help the cookies become light/airy and give the cookies a bit of a lift, as there is no leavening agent in these cookies.
Can I freeze these cookies?
Absolutely! Allow the cookies to come to room temperature and store in an airtight container or freezer bag. Layer parchment paper in between the layers of cookies and freeze for up to 3 months.
How do I store the cookies?
Cool completely: make sure the cookies are fully cooled on a wire rack before attempting to store them. Storing warm cookies creates condensation and makes them soggy.
Airtight container: store the cooled cookies in an airtight container or resealable bag at room temperature.
Shelf life: they should stay fresh for 4 to 5 days at room temperature.
Cookie monster would love a few of these!!!!!