Pignoli Cookies

Pignoli Cookies

Want an easy and sweet treat for your holiday table? Bake some almond cookies topped with pine nuts.

We always have a stash of pignoli cookies for our Christmas table. You can make them in less than an hour.

A fan asked for this recipe. She has fond pignoli cookie memories but the recipe slipped away.

She got excited when I told her I’d make some. “Thank you thank you thank you! I can’t wait! I want to surprise my mother with them. Our recipe was lost to the last generation. I should have paid more attention.” Well here you go. I hope these cookies match your memories.

Pignoli cookies are moist and soft with crunchy toasted pine nuts on top. Eat them right away or store them for up to a week in a sealed container. Only problem is I usually don’t have any left to store.

I love pignoli cookies so much I can’t wait for Christmas and make them all year long.

Buon Natale. Buon appetito!


3 Replies to “Pignoli Cookies”

  1. This is exactly how they tasted. I’m now embarrassed that it was such a simple recipe to forget. Thank you again. Merry Christmas!

      1. They came out great! Expensive, though, here in the southeast. There aren’t too many Italians around to shop I guess. Next year I’ll be more prepared and order ingredients online. You’d think there was a pine nut shortage.

        I ended up making mind more skinny. I think the great aunts liked to eat them with coffee and shaped them accordingly.

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