If you’ve never had a Pignoli cookie, it’s hard to describe. They’re made with almonds (specifically almond paste) and are chewy with a burst of almond flavor and toasted pine nuts on top. If you love marzipan, then you’ll probably love these! Pine nuts can be expensive so I usually buy a large bag at a warehouse club and keep them in the freezer. They’re the classic nut to use for basil pesto and I also love them in salads and more.
Most recipes call for using almond paste not marzipan but you might find both on shelves at the store. Almond paste has less sugar, is softer, and holds up better in baked goods so make sure to buy the paste. It can come in a tube or box. I buy mine at Walmart as they seem to have the best price on boxes in the baking aisle. I’ve seen it for almost double the price at other stores!
You’re also going to need almond flour and aquafaba (liquid from canned chickpeas) that will replace the egg whites normally used. A word about aquafaba. I only use the liquid from cans with no salt. Also, some brands are thicker than others. Sprouts brand in particular is quite thick and preferable if you can find it. If you buy a brand that happens to be like water, you may want to reduce it on the stove. Just boil the aquafaba gently until it’s reduced by half and then let it cool before using.
An ingredient which is somewhat unusual in these is orange zest but I feel it really makes a difference. It’s a subtle flavor in the background but adds a depth of flavor. Orange extract won’t have the same taste so use fresh zest or omit it.
The consistency of the dough before baking should be that of a thick paste. Most recipes don’t call for any flour as the egg whites are enough to bind everything but since we’re making these vegan and to keep with the almond theme, I’m using some almond flour. This also keeps the recipe gluten-free friendly.
These are best eaten day of baking but you can refrigerate or freeze them if need be. Just let them come to room temperature and I would forgo adding powdered sugar until just before serving. I hope you enjoy these classic Italian cookies! They’re one of my favorites and I’m so glad to have perfected a vegan recipe sure to satisfy any sweet tooth!
I’m a long time vegan baker and couldn’t find my originals pignoli cookies recipe, this one seemed very close. I made this recipe as it’s written *exactly*, TWICE, and both times what should have been cookies turned out to be a melted mess. super disappointed and a waste of very expensive ingredients, plus it’s driving me nuts not knowing WHY.
The only thing I can think of is the aquafaba is not thick enough? Did you reduce it on the stove like I suggest in the post? If you have a loose aquafaba, they won’t hold together unfortunately and you may need more almond flour if using a thin or non-reduced aquafaba. I’m so sorry and that’s very frustrating. I’m going to test them again and get back to you.
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