A Sicilian specialty; popular all over Italy. served in special occasions because of z use of 2 expensive ingredients. Amazing association of z chewiness of z cookie and z crunchiness o z pignoli.
I weigh most of the ingredients in the bowl of a free standing mixer. You can do the dough in a bowl and mix by hand. It is really a simple procedure that doesn't need any precision
70 g sugar. I prefer superfine but you could use normal granulated sugar.
Measure the egg white. Or you can approximate. But I think it is worth the trouble measuring precisely. One has a better control on the recipe and once established, it will always b the same success
Mix the almond-sugar with the egg whites
Add a TBsp of honey. This will make the inside of the cookies more chewy as it is supposed to b
Add 1/2 Tsp vanilla extract
Add 1 Tsp of vanilla and 2-3 drops of almond extract. Do not put more because it could b very strong and it can interfere with the taste of the pine seeds... Which are the main issue. very sticky
Weigh the pine seeds. You will need 150 g. It could more, that depends how much you put on each cookie
Baking tray 27x37 cm lined with a parchment paper
Oven is preheated to 180 C
Very sticky dough. The best way to form your cookies is With the help of 2 small spoons. scoop some dough and drop it over the pine seeds
Roll it over the seeds with the spoon
Then it becomes so simple to form by hand a round cookie or ..?
Put it in your hand and roll gently
Today I made 18 cookies . This recipe makes between 15 and 18 cookies. More or less. It depends on the size of each.
Put the tray in the lower level of the oven. Put another tray under it to protect pine seeds from over toasting
Also cover the tray with a foil. Make the foil in 3 folds so it doesn't fly away from the tray....if you have a fan oven. And make the foil bigger than the tray for a better protection
Bake 20 mins in a preheated oven 180C. Cover the top with a loose foil to protect from extremely browning the pine seeds. And a tray under to protect the base. 10 mins turn the baking sheet.
Out of the oven
Put on a cooling wire.
And keep in an air tight container. Or serve anytime
Variation of form. In some regions of Italy, pignoli cookies are formed like above.
Personally I prefer the round form
- 150.0g Almond powder
- 100.0g Sugar
- 60.0g Egg white / 2 small eggs
- Vanilla extract
- 0.0tsp Almond extract few drops
- 1.0Tbsp Honey-optional
- 150.0g Pine seeds