Pignoli cookies have a tender, chewy center and a slightly crisp exterior thanks to the toasted pine nuts. They deliver rich almond flavor without fuss and require just a few simple ingredients. If you love nutty, sweet cookies with a soft texture and a touch of elegance, these are sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond paste
Powdered sugar
Egg whites
Vanilla extract or almond extract
Salt
Pine nuts (pignoli)
Optional: citrus zest (lemon or orange)
Directions
Preheat your oven and line a baking sheet with parchment paper.
In a mixing bowl, crumble the almond paste and combine it with powdered sugar.
Add egg whites, extract, and a pinch of salt; mix until a sticky dough forms.
If using, stir in citrus zest for added brightness.
Scoop small portions of dough and roll them gently into balls.
Pour pine nuts onto a plate and roll each dough ball in the pine nuts, pressing gently so they stick.
Place the coated dough balls on the prepared baking sheet, spacing them slightly apart.
Bake until the cookies are lightly golden on the bottom and set.
Remove from the oven and let cool completely before serving.
Servings and timing
Makes about 24 cookies (depending on size). Prep time: 15–20 minutes Bake time: 14–18 minutes Total time: 35–40 minutes
Storage/Reheating
Store pignoli cookies in an airtight container at room temperature for up to 5 days. Keep them separate from very moist foods to preserve their texture. There’s no need to reheat; they’re best enjoyed at room temperature.
FAQs
What are pignoli cookies?
Pignoli cookies are Italian almond cookies made with almond paste and coated in pine nuts, known for their chewy texture and rich nutty flavor.
Are pignoli cookies gluten‑free?
Yes, traditional pignoli cookies are naturally gluten‑free because they’re made with almond paste rather than wheat flour.
Can I use almond flour instead of almond paste?
You can make variations with almond flour, but the texture will differ. Almond paste gives a chewy, moist texture that’s characteristic of authentic pignoli cookies.
Why are my cookies spreading too much?
If they spread too much, the dough may be too wet. Chill the dough briefly before shaping or make sure you measure ingredients accurately.
Can I toast the pine nuts first?
Toasting pine nuts enhances their flavor, but for pignoli cookies it’s common to use them untoasted so they remain light and tender.
How should I store these cookies?
Store them in an airtight container at room temperature for up to about 5 days.
Can I freeze pignoli cookies?
Yes, you can freeze baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Why are my cookies dry?
Overbaking can dry them out. Bake just until they’re set and slightly golden on the bottom.
Can I add flavor variations?
Yes, a little lemon or orange zest adds brightness. Some recipes use a touch of almond extract for extra almond flavor.
What do pignoli cookies pair well with?
They pair wonderfully with coffee, tea, dessert wine, or alongside other Italian cookies on a holiday platter.
Conclusion
Pignoli cookies are timeless Italian treats that are both simple and elegant. With a chewy almond base and crunchy pine nut exterior, they offer delightful texture and flavor. Whether you’re baking for a holiday, special occasion, or just because, these cookies are sure to impress. Enjoy them at room temperature with your favorite beverage.
Classic Italian pignoli cookies made with almond paste and topped with pine nuts. These chewy, naturally gluten-free treats are rich in almond flavor and perfect for holidays or coffee breaks.
Author:Catherine
Prep Time:20 minutes
Cook Time:18 minutes
Total Time:40 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
8 oz almond paste
3/4 cup powdered sugar
2 large egg whites
1/2 teaspoon vanilla extract or almond extract
Pinch of salt
3/4 cup pine nuts (pignoli)
Optional: 1 teaspoon lemon or orange zest
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
Crumble the almond paste into a mixing bowl and add powdered sugar. Mix until combined.
Add egg whites, extract, and salt. Beat until a smooth, sticky dough forms.
Optional: Stir in citrus zest for added brightness.
Scoop small portions of dough (about 1 tablespoon) and roll into balls.
Place pine nuts on a plate and roll each dough ball in them, pressing gently so they stick.
Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 14–18 minutes, or until lightly golden on the bottom and set on top.
Remove from oven and let cookies cool completely on the baking sheet before serving.
Notes
Use almond paste (not marzipan) for authentic texture and flavor.Chilling the dough briefly can help reduce spreading if needed.Do not overbake; cookies should remain soft and chewy in the center.Store at room temperature in an airtight container for up to 5 days.Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
