Why You’ll Love This Recipe
These cookies are the perfect blend of soft and chewy textures with a toasty nut topping. They come together quickly with minimal ingredients and effort. Plus, they’re naturally gluten-free and a great way to showcase the rich flavor of almonds and pine nuts. Whether you’re a fan of Italian pastries or just looking for a unique cookie recipe, this one is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almond paste
granulated sugar
egg whites
salt
pine nuts
powdered sugar (optional, for dusting)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, break up the almond paste into small pieces.
- Add granulated sugar and mix until the texture resembles coarse crumbs.
- Add egg whites and a pinch of salt, then mix until a sticky, smooth dough forms.
- Scoop small portions of the dough (about a tablespoon each) and roll into balls.
- Press each ball into a plate of pine nuts to coat the top generously.
- Place the cookies on the prepared baking sheet, pine nut side up.
- Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar if desired once fully cooled.
Servings and timing
This recipe makes approximately 18 to 24 cookies.
Prep time: 10 minutes
Cook time: 15–18 minutes
Cooling time: 10 minutes
Total time: about 35–40 minutes
Variations
- Citrus zest: Add a teaspoon of lemon or orange zest to the dough for a hint of brightness.
- Chocolate drizzle: Once cooled, drizzle the cookies with melted dark or white chocolate for extra indulgence.
- Mini size: Make smaller cookies for bite-sized treats—just adjust the baking time slightly.
- Coconut twist: Mix in a bit of shredded coconut with the dough for a tropical variation.
- No added sugar: Use a sugar substitute if you’re looking to reduce refined sugar.
Storage/Reheating
Store cooled pignoli cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a single layer before transferring to a freezer-safe bag or container. They’ll keep for up to 3 months.
To enjoy from frozen, let them come to room temperature or warm briefly in a low oven (around 300°F) for 5 minutes to refresh their texture.
FAQs
What is almond paste and where can I find it?
Almond paste is a sweet, dense mixture of ground almonds and sugar. You can usually find it in the baking aisle or near marzipan in most grocery stores.
Can I use marzipan instead of almond paste?
It’s not recommended, as marzipan has more sugar and a different texture which can alter the results. Almond paste is best for this recipe.
Are pignoli cookies gluten-free?
Yes, they are naturally gluten-free since they don’t contain any flour.
Can I use canned almond paste?
Yes, canned or tube almond paste works well. Just be sure it’s fresh and not dried out.
Do I need to toast the pine nuts first?
No, toasting isn’t necessary. The pine nuts will toast slightly while the cookies bake.
Why is my dough too sticky?
This is normal. The dough is meant to be sticky. Use slightly wet hands to make shaping easier.
Can I make these cookies ahead of time?
Yes, you can make them a day or two in advance. Store them in an airtight container to maintain freshness.
How can I prevent the cookies from spreading too much?
Chilling the dough for 15–30 minutes before baking can help control spreading, especially on warmer days.
Can I double the recipe?
Absolutely. Just make sure to bake in batches to avoid overcrowding the pan.
Are pine nuts necessary?
Pine nuts give these cookies their signature flavor and look, but you could substitute with slivered almonds in a pinch.
Conclusion
Pignoli cookies are a simple yet elegant Italian treat that brings together rich almond flavor with the buttery crunch of pine nuts. Whether you’re preparing them for a holiday gathering or a cozy afternoon coffee break, these cookies are sure to satisfy. With minimal ingredients and a quick prep time, they’re a recipe you’ll find yourself returning to again and again.
Print
Pignoli Cookies
- Total Time: 35–40 minutes
- Yield: 18 to 24 cookies
- Diet: Gluten Free
Description
Pignoli cookies are traditional Italian almond cookies with a chewy center and a crisp, pine nut-coated exterior. Naturally gluten-free and easy to make, they’re a delightful treat for holidays or any special occasion.
Ingredients
- 8 oz almond paste
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 tsp salt
- 1 cup pine nuts
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Break up the almond paste into small pieces in a mixing bowl.
- Add granulated sugar and mix until the texture resembles coarse crumbs.
- Mix in the egg whites and salt until a sticky, smooth dough forms.
- Scoop tablespoon-sized portions of the dough and roll into balls.
- Press the tops of each ball into a plate of pine nuts to coat generously.
- Place the cookies on the prepared baking sheet, pine nut side up.
- Bake for 15–18 minutes until lightly golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar if desired once fully cooled.
Notes
- Add citrus zest to the dough for brightness.
- Drizzle with chocolate after baking for extra richness.
- Chill the dough before baking to reduce spreading.
- Use slightly wet hands to handle sticky dough easily.
- Substitute pine nuts with slivered almonds if necessary.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
