I’m not a man who messes with tradition. And yet here we are, fiddling with one of the most traditional recipes of all, the pignoli cookie.
Blame the global pandemic.
I do.
See, I’ve had a lot of time on my hands lately. (You are familiar with this concept, no?) After making a couple batches of my traditional pignoli cookie recipe, well, I just had to start messing around.
And so here you go, a chocolate version.
Hey, new traditions have gotta start somewhere.
Chocolate Pignoli Cookies Recipe
Makes about a dozen cookies
8 ounces almond paste (do not us tubes; use either canned or foil wrapped)
1/4 cup sugar
1/2 cup confectioners sugar
3 tbsp flour
1/4 cup cocoa powder
1 extra large egg white
1 tsp vanilla extract
8 oz raw pignoli (pine nuts)
Preheat oven to 325 degrees F
In a food processor, crumble the almond paste, then add the sugars, flour and cocoa and mix until fine.
Add the egg white and vanilla and mix until dough forms.
Empty the pignoli into a bowl. Scoop out small amounts of the dough (wet hands help and so I keep a bowl filled with water on hand), then roll in pignoli until coated. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Rotate the sheet and bake another 10 minutes or so.
Allow to cool, give a light dusting of confectioners sugar and serve.
Mister Meatball 
Most definitely trying this recipe!
Love the creativity. Go you!
How about commenting on the use of pine nuts from China versus those from the Mediterranean area. I’ve read that the nuts from China are from a different species of Pinus, and are far inferior, but much cheaper, therefore the ones most seen in our markets.
Though I do prefer Mediterranean pignoli, I’m not an expert on this topic. Here’s some info: https://www.cuisineseeker.com/chinese-vs-italian-pine-nuts/
Happy Easter ALL. GOD BLESS AMERICA!
Hey! Time to chip the ice offa the vino arbors & put the garlic out! Hope all is well.