Type | Macaroon |
---|---|
Place of origin | Italy |
Region or state | |
Main ingredients | Almond paste, pine nuts [4] |
Pignolo or pignoli ( Italian: pinolate, Italian: [/piˈnɔːlate/], or Italian: pignolate, Italian: [/piɲˈɲɔːlate/]) are a type of biscuit originating in Neapolitan, Genovese, and Umbrian cuisine. [5] [6] [7] It is a popular biscuit in all of southern Italy, and in Sicilian communities in the United States. [8]
Pignolo is a light golden color and studded with golden pine nuts (pinoli in Italian). Made with almond paste and egg whites, the biscuit is moist, soft and chewy. [9] [10]
Often they are formed into crescents;[ citation needed] otherwise the biscuits are round. [11] Pignoli are a popular Italian holiday treat, especially at Christmas. Because both almond paste and pine nuts are relatively expensive, and this biscuit uses substantial amounts of both, it is a luxury food. [12]
Being essentially an almond macaroon, this biscuit belongs to a type known as amaretto. [13]
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