Daddy’s Pignoli Cookies – Barbara Giacometti (Written & Video Recipe)

Daddy’s Pignoli Cookies

Written and Video Recipe


“Daddy’s Pignoli Cookies”. Recipe from Sunday at the Giacometti’s with

Barbara Giacometti


Pignoli Cookies


To see more recipes from Barbara Giacometti go here:


8 ounces almond paste Made fresh or available out of can
1/2 cup all purpose flour
1/2 cup confectioners sugar
1/2 cup white sugar
approx. 8 ounces pinoli loose in a bowl
2 large egg whites


Pignoli Cookie


In a bowl or a food processor, pulse your almond paste a few seconds to break apart. Then add your sugars and pulse. Cover the top of your bowl while you do this for a few seconds. Slowly add your egg whites with your machine running on low. In a few seconds, notice your mixture softening and creamy. Set aside for few minutes in the refrigerator if it looks to creamy. You should be able to pick it up with your fingers. If you can’t, add some more flour. It’s very forgiving. Wet your hands some. Using a tablespoon, scoop up some of the mixture. Using your hands, roll lightly and flatten. Press the cookies in the pinoli. The pinoli will stick to the cookie. Don’t worry about the mess. They will not burn if you keep an eye on them. Place on a parchment lined baking sheet / several inches apart. I made about 20, 1-1/2 inch cookies.

Bake in a 300F, preheated oven for 25-27 minutes. The bottoms should be golden, but your tops should be a lighter color. You will also notice a slight crackling of the cookie itself. Do not worry, let cool and Enjoy!

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We also are featuring a video recipe – BELOW 


Rossella’s Cooking with Nonna


Pignoli Cookies



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