Pignoli Cookies are a staple in any Italian-American household during the holiday season, and Scampo pastry chef Thomas Langille’s recipe is as traditional as it gets. Made using just six ingredients, these cookies allow the flavor of toasted pine nuts and almonds (in the form of almond paste) to really shine through. They’re great on their own, but especially good when paired with an espresso.
- 1 pound pine nuts
- 14 ounces almond paste
- 11/3 cup powdered sugar
- 2 large egg white
- 2 tablespoon golden syrup
- 1/2 teaspoon kosher salt
- Preheat oven to 350 F.
- Toast pine nuts and leave on sheet pan to cool.
- Mix almond paste and powdered sugar in mixer with paddle attachment until combined. Add egg white, golden syrup, and salt until the dough is sticky dough.
- Scoop with medium ice cream scoop of batter onto pine nuts and roll with your hands to form pine nut-covered ball. Transfer to a parchment-lined baking sheet. Press down and add raw sugar on top.
- Bake cookies until golden brown and edges are firm, 12 minutes. Let cool.