This secret recipe was gifted to us by Elisa’s Pastry Shop in central Jersey, home to our parents and grandparents. This well-known but hard-to-find cookie is an Italian version of the macaroon: a base of almond paste and sugar that creates a soft, chewy (and naturally gluten-free!) texture. Our pignoli are rolled all-over in toasted pine nuts before baking.
8 oz “1” quantity; 10 cookies.
Contains: Almond, Egg, Pine Nuts.
Storing your cookies:
Pignoli should be kept in an air-tight container at room temperature for up to four days.
The taste and quality of these 2 desserts is exactly what I grew up eating in Astoria, NY. Really glad Nicole brought her bakery to Northern Virginia. We have not had this selection of Italian desserts in Northern Virginia.
The pignolis from Bisnonna are the best we have ever had. They are moist, nutty and absolutely delicious. Best of all, for no additional calories, they bring back wonderful memories of my Nonna.
I have tried a lot of things from Bisnonna because I can’t stop coming back for more. Since I moved away from NoVA, I still order these for myself and gift them to people regularly because they are SO GOOD. The texture is the perfect mix of chewy with a little crunch from the nuts, and thinking about the almond sweet favor is making my mouth water right now. I might be due for another order!