How did Pignoli come about in Sicily, Italy

Pignoli - Italian pine nut cookies

Moin and hello dear ones,

For my Christmas biscuits planned for today, I would like to take you back to Italy for culinary delights. Have you heard of Perugia before? It is a beautiful city in the Umbria region. In addition to a picturesque, historical old town, there is, among other things, the extremely worth seeing, medieval Palazzo die Priori, in which works of art from nine centuries can be viewed, as well as a Gothic cathedral and the Fontana Maggiore with artistic carvings depicting biblical scenes and zodiac signs.

Pignoli - pine nut cookies

A few years ago, after a long sightseeing tour of Perugia, I rested in the oldest cafe in town. I enjoyed an espresso and wonderful, macaroon-like pignoli. I was absolutely delighted with these aromatic cookies. Of course I had a bag full of cookies packed for me at home.
Later in the hotel, our Italian tour guide was pleased about my interest in this pastry specialty. I was lucky that she knew the recipe! She told me the few ingredients and the uncomplicated preparation. At home I modified the recipe a little. I exchanged the marzipan mixture contained in the original for ground almonds and egg white. This gives the pignoli a nicer, slightly coarser texture.
Try this delicious pastry specialty, originally from Sicily, and - from now on you won't just bake them for Christmas.

Have fun baking and enjoying!

Stay healthy!

Pignoli - Italian pine nut cookies

Do you already have my Swedish cookies, the Jitterbuggare, tried out? They are incredibly delicious and should not be missing on any pastry plate!

Pignoli - Italian pine nut cookies

Dish: biscuits, cookies, Christmas cookies
Keyword: Italian recipe, biscuits, almonds, pignoli, pine nuts, cookies, Christmas, Christmas cookies
Servings: 50 cookies, approx.
To press


Pignoli - Italian pine nut cookies

  • 150 g pine nuts
  • 200 g almonds blanched, ground
  • 200 g of sugar
  • 20 g cornstarch
  • ½ lemon organic, zest
  • 2 egg whites
  • 1 pinch of salt


  • Roughly chop 100g pine nuts and roast in a pan without fat until golden brown. Take out of the pan and let cool down.
  • Mix the chopped pine nuts, ground almonds, cornstarch, sugar and lemon zest in a bowl.
  • Preheat the oven to 160 ° C fan oven or 180 ° C O / U. Heat.
  • Cover the baking tray (s) with parchment paper.
  • Beat the egg whites with a pinch of salt to form semi-solid snow.
  • Lift the snow under the almond and pine nut mixture.
  • With the help of two teaspoons, place walnut-sized dough on the baking sheet. Leave a little space between the cookies.
  • Press the remaining unroasted pine nuts into the pignoli. Approx. 3-4 per cookie.
  • Bake the pignoli for about 10 minutes until golden brown under supervision.
  • Let the baked pignoli cool on a baking rack and later store in airtight packaging.
  • The pignoli are very, very popular with us, so I can't say exactly how long they last. But I think they can retain their aroma, texture and taste for at least a month. Good appetite!

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Pignoli - Italian pine nut cookies

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Tags: dolci, espresso, photo, pastries, Italy, Italian cookies, Italy trip, almonds, Mediterranean, pignoli, pine nuts, recipes, Sicilian specialty, Christmas, Christmas cookies, lemon