This holiday cookie recipe represents the essence of the holidays to me. My Nana would bake them around [Christmas](https://www.peteandgerrys.com/blog/christmas-breakfast-for-a-crowd) and again around Easter. In fact, my favorite holiday cookies to buy when I am in Little Italy in NYC, or the North End in Boston are Pignolis because they transport me to that happy place and memories of Nana around Christmas. Pignolis are gluten-free and, trust me, Nana’s Pignolis will satisfy any cookie lovers cravings!
Words by: Sandra Laflamme
8 oz almond paste
2 large Pete and Gerry’s Heirloom Egg whites lightly beaten + 1 Tbsp lightly beaten egg whites
1 cup confectioner’s sugar
2 cups pignoli nuts
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confectioner’s sugar and beat until smooth. The batter should be very soft and sticky. If not, here is where you use that extra 1 tbsp of beaten egg whites.
Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball. Place on parchment-lined baking sheet about 1” apart.
Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar.
Store in an airtight container for a week or a month in the freezer.
We hope you will try this delightful holiday cookie recipe for Pignoli Cookies and please share it with your friends!
Pete & Gerry’s Heirloom Eggs is a proud sponsor of Carole’s Heirloom Meals Christmas special aired on PBS stations across the country.