Anne Burrell’s Pignoli Cookies

If you like marzipan or almonds you will love these little chewy, almondy cuties!

Pignoli Cookies_Pinterest

The first time I made them, I followed Anne Burrell’s instructions and used a disposable pastry bag. My three-year-old, Aja, had a blast piping her own cookies, which I baked in the toaster oven. She was having a hard time understanding why she couldn’t just eat the dough right out of the bag—like she does with icing.

Ironically, hers turned out better than mine—which were a bit too big and thus underdone in the middle.

This time I used a small cookie scoop, which I found much easier, and the cookies were all the same size (mostly) and cooked though. The slightly bigger cookies were still underdone and stuck to the parchment—and the smaller ones were a little more brown than I think is visually appealing.

Cookies Stuck to Parchment

I thus lowered the oven temp in the recipe from Anne’s 350 degrees for 12 – 14 minutes to 300 degrees for 15 – 20 minutes. I am planning on making these again in the next few days with these changes, and I will then update this post. I still wanted to post this in the meantime because it’s a great recipe for Passover and there’s only 3 days to go!

Let me know if you make it and how the oven temp and times worked out for you!

I saved some of the dough for Aja and let her pipe her own little cookies using a ziplock bag. She learned how to do this from a fantastic app called Hello Cupcake!

Aja peeking into the toaster oven.

Aja peeking into the toaster oven.

 

Pine Nuts can be quite pricey; Trader Joe’s carry an 8oz bag for a great price.

Trader Joe's Pignolias

Cool Tools

Small Cookie Scoop, Parchment Sheets, Microplane Grater

Pine Nut Cookies

Anne Burrell's Pignoli Cookies
Yields 44
2 Weight Watchers PointsPlus per cookie
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
80 calories
10 g
0 g
4 g
1 g
0 g
19 g
7 g
9 g
0 g
3 g
Nutrition Facts
Serving Size
19g
Yields
44
Amount Per Serving
Calories 80
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
2%
Sugars 9g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Two 8-oz cans almond paste (I use two 7-oz tubes of Odense Almond Paste)
  2. 1 1/2 cups confectioners' sugar (powdered sugar)
  3. 2 tablespoons honey
  4. 2 large egg whites (separate when cold)
  5. 1 large lemon, zested
  6. large pinch ground cinnamon
  7. large pinch table salt
  8. 1/2 to 3/4 cups pine nuts (raw pignolias)
Instructions
  1. Preheat the oven to 300 degrees F. Line two sheet trays with parchment paper. (Anne Burrell lists 350 degrees F for 12 - 14 minutes but I find the cookies underdone or over-brown.)
  2. Using your fingers, break almond paste into small pieces into the bowl of your stand mixer. Then beat the almond paste on high speed, with the paddle attachment, until it is in fine crumbles; start on slow speed so it doesn't fly out of the bowl. Add the confectioners' sugar and mix on slow speed until well combined.
  3. Stop mixer; add the honey, egg whites, lemon zest, cinnamon and salt, and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
  4. Drop about a tablespoon of dough onto the baking sheet using a small cookie scoop. Don't make them too big or they won't cook through. (No more than a tablespoon!)
  5. If using a pastry bag: Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls (about 1 tablespoon of dough) onto the prepared baking sheets, leaving one inch between balls.
  6. Top with the pine nuts, pressing them into the dough to secure.
  7. Bake until the cookies are golden, 15 - 20 minutes, rotating baking sheet after 8 - 9 minutes; they will still be slightly soft. Leave on the baking sheet 3 - 4 minutes before transferring parchment to wire racks to cool completely.
  8. If the cookies stick to the parchment use a metal scraper/offset spatula to remove them.
Notes
  1. I prefer to bake one tray at a time in the middle of the oven. If you are baking both sheets at once, place the oven shelves one above and one below the middle shelf. Switch shelves and rotate sheets halfway through baking time.
  2. Try to make cookies the same size so they cook evenly.
beta
calories
80
fat
4g
protein
1g
carbs
10g
more
Adapted from Anne Burrell on FoodNetwork.com
OrnaBakes http://www.ornabakes.com/

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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