Description
Pignoli Cookies are classic Italian almond cookies made with almond paste and rolled in pine nuts for a crisp-on-the-outside, chewy-in-the-center texture. Naturally gluten-free and beautifully golden, these cookies are beloved at Italian bakeries, holidays, and celebrations. They’re simple, elegant, and rich with almond flavor.
Ingredients
Scale
For the Cookies
- 8 oz almond paste (not marzipan)
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 large egg white
- ½ tsp almond extract (optional)
- Pinch of salt
For Coating
- 1 cup pine nuts (pignoli)
Instructions
1. Make the Dough
- Preheat oven to 325°F (165°C).
- Line baking sheets with parchment.
- Break almond paste into small pieces and pulse with sugars in a food processor until sandy.
- Add egg white, almond extract, and salt.
- Blend until a sticky dough forms.
2. Shape & Coat
- Scoop dough into 1 tbsp balls.
- Roll each ball in pine nuts to fully coat.
- Place on prepared sheets, spaced apart (cookies spread slightly).
3. Bake
- Bake 18–20 minutes until lightly golden with soft centers.
4. Cool & Serve
- Cool fully before removing from pan (they firm as they cool).
Notes
- Almond paste is essential—marzipan is too sweet and changes texture.
- Pine nuts can be gently toasted before rolling for extra flavor.
- Almond extract deepens flavor but traditional recipes often skip it.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Cookie Recipes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 0mg