Pignoli cookies, also known as pine nut cookies, are traditional Italian cookies made with almond paste and topped with pine nuts. They are particularly popular in Southern Italy and among Italian-American communities. Here’s what makes them special:

1. Almond Paste: The base of the cookie is made primarily from almond paste, which gives the cookies a rich, chewy texture and a sweet, nutty flavor.

2. Pine Nuts: These cookies are generously coated with pine nuts, adding a crunchy texture and a distinctive, buttery flavor.

3. Egg Whites: Beaten egg whites are often used to help bind the ingredients together and give the cookies a light, airy texture.

4. Sugar: Confectioners’ sugar is commonly used, both for sweetness and to give the cookies a delicate, crisp exterior.

5. Gluten-Free: Pignoli cookies are naturally gluten-free, making them a popular choice for those with gluten sensitivities or celiac disease.

Traditional Pignoli Cookie Recipe:

Ingredients:

• 8 oz (225 g) almond paste

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (60 g) confectioners’ sugar

• 2 large egg whites

• 1 cup (130 g) pine nuts

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Ingredients: In a mixing bowl, crumble the almond paste and add granulated sugar, confectioners’ sugar, and one of the egg whites. Mix until smooth.

3. Form Cookies: With wet hands, form the dough into small balls (about 1 inch in diameter). Roll each ball in the remaining egg white and then in the pine nuts, pressing lightly to adhere.

4. Bake: Place the cookies on the prepared baking sheet and bake for about 15-20 minutes, or until the cookies are lightly golden brown.

5. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pignoli cookies are enjoyed for their unique combination of chewy and crunchy textures and their rich almond flavor, making them a delightful treat for any occasion.