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Italian Pignoli Cookies Recipe

Italian Pignoli Cookies Recipe

Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch YIELD:30 servings


  • 1-1/4 cups (12 ounces) almond paste
  • 1/2 cup sugar
  • 4 large egg whites, divided
  • 1 cup confectioners' sugar
  • 1-1/2 cups pine nuts


  • 1. In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
  • 2. Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment paper-lined baking sheets. Flatten slightly.
  • 3. Bake at 325° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts

1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.

Reviews for Italian Pignoli Cookies

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NicVenti User ID: 8177210 215630
Reviewed Dec. 22, 2014

"Huge hit! Everyone loved them. Tasted perfect just like the bakery. Very satisfied"

kitchenwoman User ID: 6367851 193424
Reviewed Dec. 6, 2011

"Very tasty cookies! I did add 1/2 to 3/4 cup of flour because it was extremely sticky. You won't need more than one or two egg whites for dipping the cookies and probably 2 cups of pine nuts would work better."

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