Nonna’s Pignoli Cookies

These sweet, golden brown morsels will soon be within reach on holiday dessert tables.

By: Rossella Rago, Cooking with Nonna 


For the Cookies:

  • 1 pound almond paste
  • 1/2 pound sugar
  • 3 egg whites
  • 2 lemons, zest only
  • 1/4 pound pignoli nuts


    • Pre-heat the oven to 325F
    • Put the almond paste in a bowl, add the lemon zest, the sugar and egg whites. Mix until the egg whites dilute the sugar and the mixture becomes a paste.
    • Take a lump of paste and roll it into a ball about 1″ in diameter.
    • Put the ball on a baking sheet lined with baking paper and press it down with the palm of your hand to flatten it.
    • Top with pignoli nuts.
    • Make all your cookies and bake for 20 minutes.
    • Let the cookies cool before you remove them from the baking paper.

Yield: 2 dozen


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