Pignoli Cookies (Italian Pine Nut Cookies)

From: Chef #723060

On Feb 20, 2008

I made this recipe using my own recipe for almond paste. The cookie turned out great, chewy and tasty. The battern does get messy though. I used a one teaspoon measuring scope, dumped it into the nuts and using a spatula pushed it onto the tray. Your directions were just right. They do spread and get big, and only bake about 15 min. they tend to brown very easily. I'm curious how they will taste once they are out of the freezer. Even though the batter is messy, the shapes are all consistent once they are baked. I could not stop eating them. I'm wondering how they would be with blanched almonds. I would love to make them crescent shape but dough is too messy to play with. Its a keeper! Thank.

From: CHRISSYG

On Dec 20, 2007

Excellent results, but I had to add about 1/4 cup of flour in order to make a dough... before adding the flour, I had more like a batter. (the almond paste I used was in a tube, which may have affected the consistency) Diections are clear and accuarte, down to the cooking time! Thank you for sharing this wonderful recipe.

From: ~Jen~

On Dec 10, 2007

Melt in your mouth delicious - these are SO good! Made for Holiday Beverage Tag, I was excited to try this "low carb" version of my favorite Italian Pine Nut Cookies. These were equally good; the taste was nearly identical except the lemon and almond oils in the other recipe add some nice flavor (would be good in this recipe) and the dough with the flour is easier to work with. These are much prettier though-they flatten out more and stay a prettier white color. LOVE THEM!

From: Chef #622099

On Dec 6, 2007

I love these cookies. We have an Italian bakery that charges $8.00 a lb for these