Pignoli Cookies, also known as pine nut cookies, are my father’s favorite Italian Cookie. I never cared for them, as I typically gravitate towards your standard American baked goods. Brownies. Chocolate Chip Cookies. Apple Pie. But, since it was Father’s Day, this past weekend, I decided to make Pignoli Cookies, as a surprise, for my Dad.
Both anise extract and the flavoring of almond paste are popular in Italian baked goods. They have such a distinctive flavor. You almost need to acquire a taste for either one.
Italian Pignoli Cookies
I was reluctant to make Pignoli Cookies. Not just because I never really cared for them, but because my biscotti cookie took years to perfect. I honestly feel that I make the best biscotti cookie. They’re the best I’ve ever had, and pretty much everyone else that tries them. (You can find that recipe here.)
Scott, a fan of my biscotti, definitely felt second fiddle after learning that I was baking these cookies over my biscotti. But, I rarely ever bake for my dad. And, so, it was the far-less-popular Pignoli Cookie that filled my baking sheets, this past Saturday.
And, wouldn’t you know? They came out great! They were soft and chewy on the inside. Crisp and firm on the exterior. I add 1/4 cup of pine nuts to the batter to bring out more of the nutty flavor. I also don’t use too much sugar, as almond paste is already very sweet.
Surprisingly, Pignoli Cookies are low in fat. They contain no butter, vegetable oil, nor egg yolks. So, if you’re gonna be bad and indulge in cookies, consider trying the Pignoli Cookie! If you’ve never tried them nor cared for them, I have a feeling that this recipe may help you change your mind.