living a well tended life... at any age

cookie jar: classic pignoli cookies

Right up there with vanilla and coffee (okay, and malt), I love all things almond-flavored. And one of my favorites?

These:

pignoli cookies

If I’m staring down a bakery display case, these are my target. And because they’re so ubiquitous (even my local grocery sells them), I’d never thought to make them myself – could I do any better?

Yet – as you know – I’m no stranger to hacking my beloved classics:

Samoas – SOOOOOOOOO good but insane amount of work.

Black and Whites – definitely better.

Crack Pie – yeah – the best.

And when I came across a recipe in my new go-to cookie book I knew it was time.

pignoli cookies

pignoli cookies

So how did the cookies compare?

Much to my surprise these were quite different – and much better. The almond paste in the bakery variety can often overwhelm – both in taste and in a very chewy texture. And though my cookies absolutely brought plenty of almond flavor, it was more subtle. As for texture – the outer edges were slightly crisp and the insides were actually light and tender.

pignoli cookies

And talk about easy – the dough came together in about  5 minutes in the food processor, and were in the oven in another 5.

What’s your favorite bakery cookie?

Classic Pignoli Cookies
from Martha Stewart’s Cookies

2 c. pine nuts, divided
1 c. confectioner’s sugar
1/4 c. almond paste (click here for a mess-free measuring tip!)
1 t. vanilla
1 egg
1/2 c. flour
1/4 t. baking powder
1/4 t. kosher salt

Preheat oven to 350 – line 2 baking sheets with parchment paper. Place 3/4 c. pine nuts in your food processor along with the sugar, almond paste and vanilla – pulse till fine crumbs form. Add the egg; pulse to combine. Add the flour, baking powder and salt – process just till the dough comes together.

Using slightly damp hands, form the dough into 1″ balls – roll in the remaining 1 1/4 c. pine nuts. Place about 2″ apart on your prepared baking sheets.

Bake till golden brown (18-20 minutes). Cool completely on sheets on wire racks. Store cookies in an airtight container.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2015/01/29/cookie-jar-classic-pignoli-cookies/

3 Comments

  1. Esther F on January 29, 2015 at 3:52 pm

    OMG! I need get mmama a cuppa coffee!

    • sherisilver on January 29, 2015 at 6:43 pm

      Can we have a cuppa together? xo

  2. Esther F on January 30, 2015 at 3:04 pm

    Anytime! xo

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