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Pignoli Cookies Recipe

Pignoli Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 21-30 of 53

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  • on March 12, 2012

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    This is a terrific cookie! I did a half batch and they turned out crisp on the outside and chewy on the inside. Will definitely make again. I work with almond paste often and always use the canned. It is drier than the tube and makes a firmer dough.

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  • on March 08, 2012

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    Made exactly as recipe is written. Delicious flavor and texture.
    Made a second time but used macademia nuts. Also terrificl
    Annie , Fremont , CA

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  • on February 13, 2012

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    I have tried similar recipes but they all have been disasters. This one however was excellent. These are my husbands favorite cookies and I was having trouble letting them cool down as he kept eating them. I did not use a pastry bag and didn't use the lemon peel as I had none. Best pignoli cookie recipe around....thanks Anne!

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  • on February 06, 2012

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    Although the cookies were very good, the recipe is very confusing. Read on another review that you have to get the 'canned' almond paste, the recipe does not say this. Therefore the cookies came out very sweet. I encourage the chef's to read these reviews.

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  • on December 25, 2011

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    I just love pignoli cookies and these were so authentic and so delicious. Also, easy to make!!

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  • on December 21, 2011

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    I love pignoli cookies!! My family is from Itlay and these cookies are always a treat. I saw some negative reviews on here about the dough being very sticky. You have to make sure to get the "Almond Paste" in a "can". If you buy the product that comes in a tube, you will have to add flour. The cans are very hard to find, but they make the best cookies.

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  • on December 11, 2011

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    AWESOME!! so authentic!! followed the recipe and it was easy and so good...not sure if they will make it to christmas..

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  • on December 04, 2011

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    These cookies are moist on the inside and chewy. They bake fast! You don't have to prepare them for hours, you pop ingredients in a stand mixer and it does it for you quick and easily. They are good for the holidays or just for whenever you're in the mood for them. I love these cookies but they're addictive.

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  • on November 22, 2011

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    These were authentic. I did leave out the lemon zest because I didn't have it. I also added 2 tbls flour because it was very humid the day I made them and the dough was a bit sticky. Did not use the pastry bag, just scooped out 3/4 tablespoon and dropped on cookie sheet.

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  • on October 01, 2011

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    The cookies are chewy and delicious. Because the bulk of these cookies consist of almond paste, you need to buy the best quality almond paste that you can. As for the reviewers who found the dough to be overly soft and runny, I had a similar problem the first time I made the cookies. To resolve this issue, I beat the dough at medium high for approximately 8 minutes at the end of the recipe. This really firmed up the dough and there was minimal spreading after they baked. I needed to bake the cookies for 18-20 minutes. My one complaint is that the cookies are very sweet. I just reduced the amount of sugar to 1/2 cup but I still found them very sweet. Next time, I'll make my own almond paste to see if that helps.

    NOTE: These cookies might NOT be gluten free. Wheat is an ingredient in the almond paste that I purchased.

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