pignoli cookie pops are like a frozen, creamy, “pop-y” version of this classic cookie!
I feel like pignoli cookies are one of those that has an “extreme” reaction. Either you love them or you give them a hard pass.
I love them.
Like, these are the cookies I hoard gravitate toward at any dessert buffet, and always the cookie I request when I’m lucky enough to find myself in a good Italian bakery.
I’d been toying with the idea of a pignoli cookie popsicle for years, but somehow they got left behind Oreo, Biscoff and peanut butter versions.
Left behind no more!
Like all of my cookie popsicles these are super easy, as all of the flavor comes from the cookies and the whole thing is whipped up right in your blender.
What cookie would you turn into a popsicle?
3/4 cup pine nuts
1 cup confectioner’s sugar
1/4 cup almond paste (click here for a mess-free measuring tip!)
1 teaspoon vanilla
1 egg
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup heavy cream
Make the cookies: preheat oven to 350 degrees – line 2 baking sheets with parchment paper.
Place the 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 and place about 2″ apart on your prepared baking sheets.
Bake till golden brown (18-20 minutes). Cool completely on sheets on wire racks.
Place the milk, cream and 10 of the cookies into a blender. Blend for 30 seconds. Pour the mixture into your popsicle molds (I use this one), add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Place on a parchment or foil-lined baking sheet and return to the freezer to firm up for a bit.
Note: So the “traditional” pignoli cookie has pine nuts in the dough, and is rolled in more pine nuts prior to baking. I omitted the “roll” as I felt the flavor would be too overwhelming and that the whole pine nuts would cause a texture issue. Let me know if you agree/disagree!
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2020/08/25/pop-goes-my-summer-pignoli-cookie-pops/
Want more pops? Check out my Pinterest board!
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
how did I miss these? So beyond creative! Can I have one, please?!
They were so good that I will definitely be making them again!!! xo