Pignoli Bar Cookies
Ah, the holidays, a time of year that we pretend is about family and gifts but, let’s face it, it’s all about cookies and sweets.
I think it’s safe to say that we all have our favorite holiday cookies, be it classics like sugar cookies that you cutout and decorate, gingerbread that you construct into houses, some Jewish classics like rugelach, a rolled up cookie that’s filled with jam and nuts, and over in the southern regions of Italy, especially in Sicilly, there are pignoli cookies.
Pignoli cookies, or Pinolate, are a soft, light almond cookie that are rolled in pine nuts before being baked. In fact, the name of these cookies comes from the Italian word for pine nuts! As delicious as Pignoli cookies are, sometimes it’s nice to put a little spin on a classic, so today I will be turning these into an incredibly easy bar cookie that still pack the flavor of classic Pinolate. I’ll also be baking some holiday sprinkles on top for a pop of festive color.
Not only are these pignoli bar cookies delicious, but they make for a perfect holiday gift or party pleaser.
Let’s do this!
Makes 20 pieces
Time: 1 1/2 hours
Difficulty: Easy
1 cup flour
1 cup almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (12 tbsp) unsalted butter, melted, plus more for the pan
1 1/2 cups packed light brown sugar
1 1/2 tubes (10 1/2oz) almond paste*
2 eggs
1 teaspoon vanilla extract (Does anyone actually measure vanilla extract? I certainly don’t)
1/2 cup holiday sprinkles
1/2 cup pine nuts
*Make sure you are using almond paste for this recipe and not marzipan, they are different things. Marzipan is far sweeter and has a much firmer texture than almond paste. Although if marzipan is all you can find, then I’d suggest using half of the brown sugar.
And…well, this isn’t tv so I suppose I can drop name brands. I like using Odense almond paste because it has a nice flavor.
Preheat the oven to 350 degrees F/180 C. Butter a 9x13 baking pan and line the bottom with a sheet of parchment paper.
Combine the flour, almond flour, baking powder and salt in a medium bowl, then set aside.
Combine the melted butter and brown sugar in a large bowl with an electric beater on medium high speed for a few minutes, or until the mixture is smooth and lighter in color. Break up the almond paste into small chunks then, after turning down the mixer to medium low, add that to the butter and sugar mixture bit by bit to ensure the almond paste mixes in evenly.
Once all of the almond paste is incorporated, add your eggs and vanilla, then beat to combine. Add the flour mixture, then mix on low until it just combines into a smooth, thick batter. Spread the batter in an even layer in the prepared pan, then sprinkle on the holiday sprinkles, and finally sprinkle on the pine nuts. Make sure to press down on the sprinkles and nuts to adhere them to the batter.
Bake for 40 to 45 minutes, or until golden brown and the top is dry. Let them cool completely on a wire rack before slicing and serving.
