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Looking for Authentic Recipe for Pignoli Cookies

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I looked at some of the ones posted on the board...but I guess I want to try to find the best!!

Can anyone give me an authentic recipe for these?

Thank you!!!

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  1. I like this recipe from epicurious.com - reminds me of a favorie Italian bakery in NYC.

    http://www.epicurious.com/recipes/foo...

    3 Replies
    1. re: janeh

      Thank you...the only thing is I am looking for one made with marzipan..and this one seems to say you can only make it with almond? Though I thought that was the same thing? I'm confused...

      1. re: lovessushi

        As greygarious notes below, the main difference between almond paste and marzipan is sugar content. Almond paste is almonds and sugar; marzipan is almond paste plus more sugar and, often, egg whites, and the first ingredient on the package is sugar. Likely the Epicurious recipe calls for almond paste because the balance of ingredients is correct with it. I wouldn't worry that it says not to use marzipan, because as a whole the recipe has all the same ingredients.

        1. re: Caitlin McGrath

          Ok, thank you. I think I see now...

    2. There is a good one on the Odense site:
      http://www.odense.com/

      1 Reply
      1. re: howchow

        Looks yummy! Maybe I will make a few different recipes to find the one I like best...

      2. This recipe came from a young woman who got it from her Italian grandmother. The problem with it is it's so good you have to put the cookies down and walk away or you'll make yourself sick!

        Pine Nut Cookies
        Dough:
        12 oz almond paste (that's marzipan)
        ½ cup sugar
        1 cup confectioner’s sugar
        2 egg whites

        Blend in processor until smooth

        1 ½ cups pine nuts in separate bowl
        2 whisked egg whites in separate bowl

        Make tiny balls of the dough and roll in egg whites. Dip in the pine nuts
        Bake at 350 for 15-18 minutes

        2 Replies
        1. re: morwen

          Actually, Odense makes both almond paste and marzipan, in tubes. There's a sugar difference, if memory serves, and they are pretty similar but not identical.

          Before you buy pignoli, google the recent problems with imported Asian pine nuts causing a bitter aftertaste in people's mouths, that lasts for weeks. It's been discussed on CH too. Be careful what you buy or at the very least, taste the nuts a day before making the cookies, to be sure they are good ones.

          1. re: morwen

            I didn't know that - thanks. Can I get pignoli from Europe? I assume if I do the aftertaste issue isn't an issue?

            This comment below was meant for Morwen...sorry - posted it wrong...thanks for the recipe morwen!