Pine Nut Macaroons

Pignoli cookies are the Italian-American macaroon you find on the cookie tray at every red-sauce restaurant in the Northeast. The dough is built around almond paste rather than ground almonds, which gives these cookies their distinctive chewy, marzipan-like density and a flavor that’s pure almond extract intensity.

No flour, no butter, no leavening agent, and naturally gluten-free as a happy accident.

The technique hinges on creaming the almond paste with sugar until smooth before adding the egg whites. This is the step where most home bakers fail.

Almond paste is dense and rubbery straight from the can, and trying to incorporate egg whites into unbroken paste leaves you with a lumpy, uncooperative batter. A few minutes with the paddle attachment dissolves it completely.

The pine nut studding is the signature finish. Generously pressed by hand into each scoop of batter, the pine nuts toast in the oven to a golden brown and add buttery crunch against the chewy almond center.

A dusting of confectioners’ sugar on top creates the characteristic snowy crust that cracks just slightly during baking.

Pro Tips

• Use canned almond paste (Solo or Odense brand), not marzipan. Marzipan has too much sugar and produces a different texture.
• Crumble the almond paste with your fingers before mixing. Big chunks won’t break down evenly even with a stand mixer.
• Add the egg whites gradually. Dumping them in all at once seizes the paste back up.
• Press the pine nuts firmly. Loose nuts roll off during baking and your cookies look bare.

Variations

• Swap pine nuts for slivered almonds for a less expensive but equally pretty version.
• Dip the cooled cookies halfway in melted dark chocolate and let set for a more decadent finish.
• Add a teaspoon of finely grated lemon zest to the batter for a bright Sicilian-style twist.