04/07/2026
My 7 layer Pignoli cookies 🍪 shared these beauties back around Christmas time and they are definitely having a moment 💚🤍❤️ give them a try! My original inspo was from ❤️
Ingredients
* 16 oz almond paste
* 1/2 cup granulated sugar
* 1/2 cup powdered sugar
* 3 egg whites
* dash of salt
* red food coloring
* green food coloring
* pignoli nuts
* raspberry jam/ seedless preserves
* chocolate of your choice
1. Break up your almond paste & add sugars and salt to a food processor. Blend until well combined
2. Add egg whites to the food processor. Blend until a dough forms.
3. Split dough into 3 equal portions. Add red food dye to one, and green dye to another. The last one will remain white
4. Form cluster with equal pieces of the red, green, white dough. I used a 1/8 scooper to portion out the dough.
5. Roll the clusters into one ball. If the dough is too sticky, put a little water on your hands to help with rolling.
6. Gently press dough into the pignoli nuts to evenly cover the top
7. Bake on a parchment lined sheet pan at 350 for 15-17 minutes
8. Once slightly cooled, turn the cookie over and gently make an indentation with the back of a 1/2 tsp. Fill with raspberry jam. Using a piping bag will make it very easy to fill.
9. Melt chocolate of your choice. (I used semisweet) start by placing melted chocolate around the edges of the cookie.Then give a quick and gentle swipe of chocolate over the jelly part of the cookie. You do not want to keep going over that part because it will mess up the jelly center.
10. Place the cookies on a wire rack to cool with the chocolate side facing upwards. Once completely cooled store in an airtight container.
