Pignoli Cookies are a delicious, classic Italian treat made with just 4 ingredients including almond paste and pine nuts. They are often served for special occasions and holidays, especially Christmas.
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Pignoli Cookies are a really special Italian treat that I was lucky enough to enjoy on occasion growing up. My Italian grandmother would sometimes make them during the holidays.
They are made with just 4 ingredients including almond paste and pine nuts. Those two ingredients can be a little pricier so these cookies are often reserved for special events.
The cookies themselves are a little chewy on the edges and soft in the centers. They are moderately sweet and have a stronger almond flavor that is perfectly complemented by buttery, crunchy, somewhat earthy flavors from the pine nuts.
Enjoy these cookies alongside other special Italian treats like Italian Christmas Cookies and Italian Cream Cupcakes.
Why This Recipe Works
These cookies are quick and easy to prepare. They require just 4 ingredients and around 30 minutes to prepare.
They are more unique and kind of luxurious cookies that are absolutely perfect to serve for special occasions and holidays.
This recipe is naturally gluten free, but be sure to check the label on the almond paste as some brands may include additives that contain gluten.
Step-By-Step Instructions
Ingredients
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 egg white (from a large egg)
- 1 cup pine nuts
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Line a baking sheet with parchment paper or a Silpat mat.
Create!
Break the almond paste into small pieces and place in the bowl of an electric stand mixer fitted with a paddle or a food processor along with the sugar. Beat or mix until fine crumbs form.
Add the egg white and continue to beat until a smooth dough forms.
Place the pine nuts on a plate or in a shallow bowl.
Scoop out the dough by rounded tablespoons and roll into a balls. Roll each dough ball into the pine nuts until completely coated all the way around.
Chef’s Tip: if the dough is too sticky when rolling into balls, you can place it in the refrigerator for 10-20 minutes to chill first.
Place the dough balls on the baking sheet about 2 inches apart.
Bake for 15-18 minutes, or until the edges are golden brown.
Chef’s Tip: if you use a different brand or homemade almond paste, the bake times may vary some. Keep a close eye on the cookies to prevent burning.
Present!
Remove from the oven and allow to cool for at least 5 minutes to prevent the cookies from breaking. Transfer to a wire cooling rack to finish cooling before serving.
Tips and Techniques
- If the dough is too sticky when trying to roll it into balls, place it in the refrigerator for 10-20 minutes to chill first.
- If using a different brand or homemade almond paste, the bake time may be slightly affected. Keep a close eye on the cookies to ensure that they don’t burn.
- Baked pignoli cookies can be frozen. Place in a single layer on a parchment paper-lined baking sheet and freeze. Once frozen transfer the cookies to a freezer bag or airtight container. Cookies can be frozen for up to 3 months. Thaw at room temperature before enjoying.
- Pignoli dough can be frozen prior to rolling into balls and pine nuts. Wrap the dough tightly in plastic wrap or place in a freezer bag before freezing. Thaw overnight in the refrigerator before rolling into balls and pine nuts and baking as directed.
- Store cooled cookies in an airtight container at room temperature. Consume within 7 days.
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Pignoli Cookies
Ingredients
- 7 ounces almond paste
- 1/2 cup granulated sugar
- 1 egg white (from a large egg)
- 1 cup pine nuts
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat.
- Break the almond paste into small pieces and place in the bowl of an electric stand mixer fitted with a paddle or a food processor along with the sugar. Beat or mix until fine crumbs form.7 ounces almond paste, 1/2 cup granulated sugar
- Add the egg white and continue to beat until a smooth dough forms.1 egg white
- Place the pine nuts on a plate or in a shallow bowl.1 cup pine nuts
- Scoop out the dough by rounded tablespoons and roll into a balls. Roll each dough ball into the pine nuts until completely coated all the way around.
- Place the dough balls on the baking sheet about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Remove from the oven and allow to cool for at least 5 minutes to prevent the cookies from breaking. Transfer to a wire cooling rack to finish cooling before serving.
Notes
- If the dough is too sticky when trying to roll it into balls, place it in the refrigerator for 10-20 minutes to chill first.
- If using a different brand or homemade almond paste, the bake time may be slightly affected. Keep a close eye on the cookies to ensure that they don't burn.
- Baked pignoli cookies can be frozen. Place in a single layer on a parchment paper-lined baking sheet and freeze. Once frozen transfer the cookies to a freezer bag or airtight container. Cookies can be frozen for up to 3 months. Thaw at room temperature before enjoying.
- Pignoli dough can be frozen prior to rolling into balls and pine nuts. Wrap the dough tightly in plastic wrap or place in a freezer bag before freezing. Thaw overnight in the refrigerator before rolling into balls and pine nuts and baking as directed.
- Store cooled cookies in an airtight container at room temperature. Consume within 7 days.
