Italian Pignoli Cookies with Pine Nuts

Steps

1. 1

   Whip egg whites

   • Place the 3 room-temperature egg whites in a large mixing bowl.
   • Using an electric mixer on medium-high speed, whip for 2–3 minutes until soft peaks form (the whites should hold a gentle shape when the whisk is lifted).
   • Do not overbeat; you want the mixture to be glossy, not dry.

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   Ready when: Soft peaks form; mixture is glossy and holds a gentle shape

   Tip: Room-temperature egg whites whip faster and more fully than cold ones. If using cold eggs, let them sit for 30 minutes first.

2. 2

   Combine egg whites and sugar

   • Gradually add the 1¼ cups (250 g) granulated sugar to the whipped egg whites while the mixer runs on medium speed.
   • Continue beating for 3–4 minutes until the mixture is thick, glossy, and holds stiff peaks when you lift the whisk.
   • The sugar should be completely dissolved and the texture should resemble marshmallow meringue.

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   Ready when: Mixture holds stiff, glossy peaks; sugar grains are not gritty when rubbed between your fingers

   Tip: Add sugar slowly to prevent deflating the egg whites. The mixture should be thick enough to pipe or scoop, not loose.

3. 3

   Add almond paste and flavorings

   • Reduce the mixer to medium speed.
   • Add the ½-inch (1 cm) pieces of room-temperature almond paste, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
   • Beat for 2–3 minutes until the almond paste is fully incorporated and the dough is smooth, thick, and glossy.
   • The color should be pale beige throughout with no visible white streaks.

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   Ready when: Almond paste is fully dissolved; dough is smooth, thick, and holds peaks

   Tip: Room-temperature almond paste blends smoothly. If it's cold, it will create lumps in the dough. Cut it into small pieces to help it mix faster.

4. 4

   Shape and seed cookiesOven 325°F / 165°C

   • Preheat the oven to 325°F (160°C) if not already done.
   • Line two 9×13-inch (23×33 cm) baking sheets with parchment paper.
   • Using a cookie scoop (about 1½ tablespoons / 22 ml), drop level mounds of dough onto the prepared sheets, spacing them 1½ inches (4 cm) apart.
   • You should have about 24 cookies.
   • Pour the ¾ cup (110 g) pine nuts into a small shallow bowl.
   • One at a time, gently press the top and sides of each dough mound into the pine nuts to coat, then return it to the baking sheet.
   • Press just enough so the nuts adhere—don't flatten the cookie.

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   Ready when: Each cookie is coated with pine nuts on the outside; mounds are about 1½ inches (4 cm) tall

   Tip: Keep the dough at a consistent temperature. If it becomes too warm and sticky, refrigerate for 5 minutes. Cold dough is easier to handle.

5. 5

   Bake cookiesOven 325°F / 165°C

   • Place the baking sheets in the preheated 325°F (160°C) oven.
   • Bake for 18–22 minutes.
   • The cookies are done when the tops are pale golden (almost white) with just a hint of color at the very edges, and they feel set but still soft to the touch.
   • The pine nuts should be lightly toasted and fragrant.
   • Do not overbake; the cookies will continue to firm up as they cool.

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   Ready when: Tops are pale golden with a slight crack; cookies feel set but remain soft in the center; edges may be barely firm

   Tip: These cookies are delicate—overbaking will make them dry and crumbly. Pull them out when they still feel slightly yielding in the center.

6. 6

   Cool and finish

   • Remove the baking sheets from the oven and let the cookies rest on the sheets for 5 minutes.
   • They will firm up slightly as they cool.
   • Transfer the cookies to a wire cooling rack and let them cool completely (about 15 minutes).
   • Once cool, dust lightly with the ½ cup (60 g) powdered sugar by sifting or sprinkling it over the tops.
   • Serve or store.

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   Ready when: Cookies are completely cool and firm but still tender; powdered sugar clings to the surface

   Tip: Cooling on the baking sheet first prevents the delicate cookies from breaking. Transfer gently once they have firmed up slightly.