pignoli

American  

[peen-yoh-lee] / pinˈyoʊ li /

noun

PLURAL

pignoli, pignolis

1. pine nut.

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Etymology

Origin of pignoli

First recorded in 1840–45; from Italian, plural of pignolo “pine nut,” from pigna “pine cone,” variant of pina, from Latin pīnea “pine cone” + -olo diminutive suffix

Example Sentences

That happened a few weeks ago, standing at the bakery case of a local Italian grocery, my eyes scanning the glass like a pinball — trifle dishes of tiramisu, ricotta crostatas, pignoli cookies — before finally landing on a tray of cinnamon rolls, freshly glazed and audaciously perfect.

From Salon

A young boy, Joe, rushes to grab a number at an Italian bakery as the camera glides through a “Chef’s Table”-style symphony of sweets: a cannoli being filled, a tiramisu being dusted, cases of pignoli, red-and-green Neapolitan cookies, steaming zeppole.

From Salon

Levy calls them cookies, as they are inspired by his favorite Italian pignoli cookies from then-legendary Manhattan bakery Veniero’s, but to me, because they are so subtly sweet and fruit-flavored, they read more like an extra-special “energy bite.”

From Washington Post

That helped inspire her to try her hand at the classic Italian treat — alongside others that she didn’t like as a kid but has reimagined, including taralli, a crisp, savory pastry flavored with olive oil and wine; pignoli cookies; and cassata cake.

From Washington Post

Ever protective, the city’s Chamber of Commerce strictly limits the official recipe to Mediterranean pignoli, Ligurian extra-virgin olive oil, Genoese basil leaves, garlic, Parmigiano Reggiano Stravecchio, Pecorino Fiore Sardo, coarse sea salt and nothing else, ever.

From The Wall Street Journal