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
