Vegan Pignoli Almond Cookies

Pignoli cookies were one of those things that made me look forward to holidays growing up. I always knew to expect my aunt (or another relative) to bake a batch. Then I would sit and eat them…And eat some more. Pignolis are very expensive and one of the reasons I choose to not make these cookies too often.  But if you can find a sweet deal on pignolis somewhere, first shoot me a message with where you found them, then go and buy a bunch!  Below is a vegan take with an almond twist on these yummy cookies.

  • Ingredients:
  • 7 ounces (1 tube, please use a tube) almond paste, sliced into 1-inch cubes
  • A pinch of salt
  • 1/2 teaspoon baking powder
  • 2/3 cup sugar
  • 1/2 cup margarine (Earth Balance) softened
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup pine nuts (feel free to up this amount a bit)
  • 2 to 3 tablespoons of almond milk (Silk unsweetened) for dipping
  1. Preheat oven to 325 degrees F.  Line two medium-size baking sheets with parchment paper (Dollar Tree ALWAYS has this)
  2. Pulse almond paste, salt, baking powder, and 1/3 cup of the sugar in  food processor (I used my Magic Bullet) until mixture is crumbly, about one minute
  3. In a large bowl, cream together the margarine and remaining 1/2 cup sugar with an electric mixer until mixture is pale and fluffy, about three minutes
  4. Add the almond paste mixture and almond extract and beat until fluffy, about two minutes.  Sift in the flour and beat until a slightly crumbly yet soft dough forms
  5. Pour the pine nuts into a shallow bowl and pour two tablespoons of almond milk into a small saucer.  For each cookie, scoop one tablespoon of dough and roll it in your palms to form in a ball.  Dip one end of the ball into the almond milk and press this moistened end into pine nuts
  6. Place the dough balls (har har), pine nut side up, on a baking sheet at least 2 inches apart
  7. Bake for 14 minutes until cookies have puffed and spread a little, and the nuts are just slightly toasted
  8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before carefully transferring them to wire racks
  9. Store in a tightly covered container

Then you should get these:

They don’t appear to be the most appetizing cookies in the world but trust me, they’re fantastic!  Anyone who dislikes the taste of almond will not enjoy these since the almond flavor is fairly strong.  Also be aware if someone dislikes nuts.  I, myself, have several people in my life who hate nuts.  You can make these without the pignolis and still have a tasty almond cookie.  If you know anyone who hates almonds and nuts, then oh well, send them to the store.


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5 Responses to Vegan Pignoli Almond Cookies

  1. Maybe if you put a dress on them they’d look prettier

  2. alotonyourplate says:

    these look so awesome! love the recipe 🙂

  3. Pingback: … and the 1st Ever “A Lot On Your Plate’s Use What You’ve Got” Bake-off Winner is … (Guest Post) | A Lot On Your Plate

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