Don't let a holiday go by without baking these traditional almond cookies rolled in pine nuts.
Pignoli Cookies
Updated on Sep. 03, 2024
If you’ve never heard of or tasted pignoli cookies, you’re in for quite a treat. Originally from Sicily, these cookies are made with just a few simple ingredients: almond paste, egg white, sugar, confectioners’ sugar and pine nuts. Pignoli cookies strike a lovely balance between sweet and savory, and their texture—soft, chewy and crunchy on the outside—practically makes these cookies melt in your mouth. Learn how to make this classic Italian dessert using our much-loved recipe.
Ingredients for Pignoli Cookies
- Almond paste: Use the highest-quality brand of almond paste you can find since this is the base of the recipe.
- Sugar: Sugar works to contribute sweetness and create the ideal chewy, moist texture.
- Egg whites: Don’t waste the yolks! Save them for an omelet or another breakfast food.
- Confectioners’ sugar: Sprinkle a dusting of confectioners’ sugar on the finished product for added sweetness.
- Pine nuts: The pine nuts are a non-negotiable—in a recipe as simple and classic as this one, we don’t recommend doing any substitutions, and pine nuts give these cookies their distinct flavor.
Directions
Step 1: Combine ingredients
In a small bowl, beat the almond paste and sugar until crumbly. Beat in two egg whites. Gradually add confectioners’ sugar; mix well.
Step 2: Prepare the dough
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Whisk the remaining egg whites in a shallow bowl. Place the pine nuts in another shallow bowl. Shape the dough into 1-inch balls. Roll in the egg whites and coat with pine nuts. Place two inches apart on parchment-lined baking sheets. Flatten slightly.
Step 3: Bake
Bake the cookies at 325°F until lightly browned (about 15 to 18 minutes). Cool for one minute before removing from pans to wire racks.
How to Store Pignoli Cookies
Store these cookies in an airtight container at room temperature. They’ll stay good for up to five days if sealed tight.
Can I freeze pignoli cookies?
Yes, definitely. To freeze pignoli cookies, layer them in a freezer-safe container with parchment or wax paper between the layers. You can keep them in the freezer for up to one month.
Pignoli Cookie Tips
Are these cookies gluten-free?
Yes, pignoli cookies are gluten-free.
Is it possible to over-bake pignoli cookies?
Yes. Watch them carefully and take them out of the oven as soon as they’re pale golden brown.
Can I use homemade almond paste for these cookies?
Definitely. Homemade almond paste makes an excellent base for pignoli cookies.
Italian Pignoli Cookies
Prep Time
30 min
Cook Time
15 min
Yield
2-1/2 dozen
Ingredients
- 1-1/4 cups (12 ounces) almond paste
- 1/2 cup sugar
- 4 large egg whites, room temperature, divided
- 1 cup confectioners' sugar
- 1-1/2 cups pine nuts
Directions
- In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
- 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-lined baking sheets. Flatten slightly.
- Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.
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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, Saugus, Massachusetts
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