This holiday cookie recipe represents the essence of the holidays to me. My Nana would bake them around Christmas 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.