Q1: Why are my cookies spreading out and going flat?

The most common culprit is that your almond paste was too oily or "wet." If you open your almond paste and it seems very oily, you can gently pat it with a paper towel before you put it in the food processor.

Q2: Do I really need almond paste? Can I use almond flour?

For this specific, "Grandma-style" recipe, yes, almond paste is essential. Almond flour is much drier and will not provide the same rich, moist, and intensely chewy, "macaroon-like" texture.

Q3: Why are my pine nuts falling off?

You skipped the "egg white wash" step! This is the non-negotiable "magic glue" that will guarantee your beautiful, (and expensive!) pine nuts stay perfectly stuck to your cookie.

Q4: Can I use a different kind of nut?

Yes! If pine nuts are too hard to find (or too expensive), you can substitute them with finely chopped or slivered almonds for a beautiful, classic, and equally delicious Italian-style cookie.

Q5: Are these cookies really gluten-free and dairy-free?

Yes! The cookie itself is naturally 100% gluten-free and dairy-free , as it contains no flour or butter. Just be sure to use a gluten-free all-purpose flour or extra confectioners' sugar (instead of the all-purpose flour) for dusting your hands!

Pignoli Cookies (An Easy Italian Holiday Favorite!)

A classic recipe for traditional Italian Pignoli (pine nut) cookies. These cookies are known for their soft, chewy, marzipan-like texture, which comes from a simple dough of almond paste, sugar, and egg whites. The cookies are rolled into balls, coated in an egg white wash, covered in pine nuts, and baked until lightly browned. This cookie is naturally gluten-free (flour is only used for dusting hands, which can be substituted).

Author: Grace

Ingredients

12 ounces almond paste
½ cup white sugar
1 cup confectioners’ sugar
4 large egg whites, divided
1 ½ cups pine nuts
All-purpose flour (for dusting hands)
Cooking spray

Instructions

Preheat the oven to 325°F (165°C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.
Place the almond paste and white sugar in a food processor; blend until combined.
Add the confectioners’ sugar and 2 of the egg whites; blend until the mixture is smooth.
Whisk the remaining 2 egg whites in a small bowl. Place the pine nuts on a shallow plate.
With lightly floured hands, roll the dough into 1-inch balls.
Coat the balls in the whisked egg whites, shaking off the excess.
Roll the coated balls in the pine nuts, pressing lightly to ensure they stick.
Arrange the balls on the prepared cookie sheets, and flatten them slightly to form 1 1/2-inch rounds.
Bake in the preheated oven for 15 to 18 minutes, until lightly browned.
Let the cookies stand on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are a classic Italian pastry, popular during Christmas and holidays.
The dough is very sticky; flouring your hands is essential for rolling the balls.
These cookies are naturally gluten-free (the dough contains no flour), but be sure to use a gluten-free flour (like rice flour or almond flour) for dusting your hands if Celiac-safe cookies are required.
The cookies spread very little and remain pale, only browning lightly.

Find it online: https://www.eatswithsoul.com/pignoli-cookies/