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Lemon Olive Oil Pignoli Cookie from Husbands That Cook
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Read Bios »Lemon Olive Oil Pignoli Cookie from Husbands That Cook
For Ryan and Adam, the husband duo behind Husbands That Cook, the golden state has always been more than just home. California, with its sprawling landscapes and endless sunshine, is a vibrant, bountiful source of inspiration. The Golden state flavors their recipes, both in their blog and in their new cookbook, That Takes the Cookie. One of their featured cookies from their new book—a Lemon Olive Oil Pignoli Cookie—is no exception. They’re excited to share this California-inspired treat with us.
Ryan and Adam Share A Sunny SoCal Version of Italy’s Favorite Cookie
Buckle your seat belts and prepare for takeoff! The next stop on our cookie caravan is Italy. A pignoli cookie is a popular southern Italian treat known for its exceptional chewiness and delicate almond flavor. With our sunny Southern California version, we add a hint of lemon zest and a splash of extra-virgin olive oil for a bright and citrusy take on this Sicilian classic. Topped with golden pine nuts and a light dusting of powdered sugar, these soft and airy cookies are simple to make. So what are you waiting for? Stop reading and start baking! Buon appetito!
Why You Should Make These Pignoli Cookies
A lemon olive oil pignoli cookie taste so good because it balances a unique mix of flavors and textures that make each bite interesting and satisfying. Here’s what makes these cookies particularly delicious:
Bright Citrus Flavor: Lemon brings a fresh, zesty brightness that cuts through the richness of the other ingredients. Its acidity enhances sweetness without overpowering it, keeping each bite lively and refreshing.
Earthy, Fruity Olive Oil: The olive oil adds a subtle, fruity richness that’s both earthy and floral, making the cookie more complex. It also brings out the cookie’s soft, almost cake-like texture, creating a luxurious mouthfeel.
Buttery, Nutty Pine Nuts: Pine nuts (or pignoli) add a buttery, nutty flavor and a slight crunch. Their mild taste complements the lemon without competing, adding a rustic note that contrasts with the freshness of the citrus.
Soft and Chewy Texture: These cookies often have a chewy, almost melt-in-your-mouth consistency, thanks to the olive oil, which also keeps them from feeling heavy. The texture allows the flavors to linger and combine in every bite.
Hint of Sweetness: The balance of tangy lemon with a moderate level of sweetness lets each flavor shine, avoiding overwhelming sugariness. This makes these cookies a light, refreshing treat compared to richer, buttery cookies.
Slightly Savory Element: Olive oil adds a savory undertone, giving these cookies a sophisticated, almost savory-sweet vibe that’s unexpectedly delicious. This savory note rounds out the lemon and pine nuts, creating depth.
Baking with Olive Oil – It’s a Good Thing…
A Simple Lemon Olive Oil Cake Recipe
If you’re inspired by this pignoli cookie recipe, might we suggest trying a lemon olive oil cake? This simple lemon olive oil cake is moist and bursting with bright flavors, thanks to California olive oil, fresh lemon and ripe berries. Perfect for any occasion, it’s a light, sophisticated dessert.
Get this recipe, plus a round-up of some of our favorite olive oil cakes from our CA GROWN Creators HERE.
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Lemon Olive Oil Pignoli Cookies
Equipment
- food processor
- Baking Sheets
Ingredients
- 11/2 cups almond paste (see note)
- 1 cup granulated sugar
- 1 cup powdered sugar, plus more for dusting
- 2 TBSP grated lemon zest from about 4 lemons
- 1/2 tsp salt
- 2 TBSP extra-virgin olive oil
- 2 large egg whites at room temperature
- 3/4 cup pine nuts
Instructions
Make the Dough:
- Using your hands, break up the almond paste into a food processor, then add the granulated sugar, powdered sugar, lemon zest, and salt. Pulse until combined and no lumps remain. Add the olive oil and egg whites and process until smooth and evenly blended. Transfer the dough to a medium bowl.
Bake the Cookies:
- Preheat the oven to 325°F (163°C) and line one or more baking sheets with parchment paper.
- Scoop about 2 TBSP dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches of space between each one and placing approximately 12 dough balls per sheet. Gently press the pine nuts onto the surface of each mound of dough, using 1 to 1 1⁄2 tsp pine nuts per cookie.
- Bake for 15 to 20 minutes, until the edges are lightly golden and the centers no longer appear wet. If baking two pans at once, swap the positions of the pans halfway through to ensure the cookies bake evenly.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Lightly dust the cookies with powdered sugar, and enjoy!
Notes
Nutrition
Meet “The Husbands”
Ryan Alvarez and Adam Merrin are two husbands who cook together in a small kitchen in a house on a hill in Eagle Rock, California. They fell in love at first sight in 2001 in a recording studio where Ryan was singing with a jazz choir and Adam was the engineer. Since its inception in 2015, their blog, Husbands That Cook, was a finalist for Saveur magazine’s Best How-To Cooking Blog Award and a Taste Talks Awards Nominee for Best Food Blog.
Their self-titled debut cookbook is Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen. It is filled with inventive vegetarian recipes, vibrant photos, and stories about their relationship. When they’re not cooking, they love being in nature, hiking, and spending time in their garden. Ryan sings classical music and acts in TV shows and commercials. Adam is also a musician, and one of the founding members of indie rock band The 88. Order their new cookbook HERE.