Crispy, chewy, and nutty, these pignoli cookies are a classic Italian treat you’ll love to make year-round. Perfect for your holiday cookie tray or whenever a sweet craving strikes!
Pignoli cookies are one of those treats that make you feel like you’ve stepped into a cozy Italian bakery. They’re made with just a few simple ingredients, but the flavor is anything but basic. The almond paste gives them a rich, nutty flavor, while the pine nuts add that perfect crunch. The texture is amazing too—crispy on the outside and soft and chewy in the middle. (Plus, they’re naturally gluten-free!) Whether you’ve had these cookies before or are just discovering them, I think you’ll find them completely irresistible. And the best part? They’re super easy to make, so you can bring a little taste of Italy into your kitchen anytime you want.
Why You’ll Love This Pignoli Cookie Recipe
- Simple ingredients. Just a handful of ingredients are all you need to make these cookies.
- Naturally gluten-free. Like hazelnut macaroons and pecan puffs, there’s no flour needed here!
- Perfect texture. These cookies have it all—a crisp exterior and a chewy, soft middle. Plus, those toasted pine nuts add just the right amount of crunch.
- Quick to make. With no chilling time required, you can have these ready to bake in just a few minutes.
A Little Background on Pignoli Cookies
Pignoli cookies have a wonderful history that goes way back to traditional Italian kitchens. These cookies are especially popular in Southern Italy, where they’re often made during festive occasions like Christmas. Imagine a cozy Italian gathering, filled with family and friends, and a tray of these nutty cookies making its way around the table. The combination of almond paste and pine nuts is a classic in Italian desserts, creating a flavor that’s rich, nutty, and a little bit luxurious. Over the years, these cookies have traveled beyond Italy and become a favorite around the world—perfect for anyone who loves simple, yet deeply flavorful treats.
What You’ll Need
See the recipe card below for the full recipe, including ingredient quantities and complete instructions.
- Almond paste – This is the base of the cookies and gives them their iconic flavor. Make sure to use almond paste, not marzipan, as they’re different in texture and sweetness.
- Granulated sugar and confectioners’ sugar – The combination of sugars provides not only sweetness but contributes to the light texture of the cookies.
- Egg white – Remember that eggs separate more easily when they’re cold, so do that first and let your egg white come to room temperature for mixing.
- Pine nuts – The star of the show, these bring a subtle nutty flavor and add a nice crunchy topping.
- Salt – A pinch of salt brings out all the flavors and balances the sweetness.
How to Make Pignoli Cookies
- Prepare the ingredients. Break up the almond paste into small pieces, then pulse it in a food processor with the sugars until it becomes crumbly.
- Add the egg white. Add the egg white and salt to the food processor and blend until a sticky dough forms.
- Form the cookies. Scoop portions of the dough and roll into balls, then press each into a layer of pine nuts.
- Bake. Arrange the cookies on a parchment-lined baking sheet and bake until they are just golden around the edges. Cool on the pans briefly, then transfer the cookies to a wire rack to cool completely.
Tips for Success
- Use fresh pine nuts. Pine nuts can go rancid fairly quickly, so make sure yours are fresh for the best flavor.
- Let the almond paste come to room temperature. Almond paste can be quite firm when cold, so if yours has been refrigerated, letting it come to room temperature makes it easier to work with and blend smoothly.
- Don’t over-mix the dough. Once the egg white is added, mix just until the dough comes together. Over-mixing can affect the texture of the cookies.
- Use a cookie scoop. A tablespoon-sized cookie scoop will make quick, consistent work of portioning the dough for even baking.
- Dampen your hands for rolling. The dough can be very sticky, so lightly dampening your hands will make rolling the dough into balls much easier.
- Space the cookies properly. These cookies do spread a bit while baking. Be sure to leave enough space between each cookie on the baking sheet to prevent them from sticking together.
- Keep an eye on baking time. These cookies are best when they’re slightly golden around the edges but still soft in the middle. Be sure not to over-bake them to maintain that perfect chewiness.
- Don’t have a food processor? You can break up the almond paste into small pieces and use a fork, pastry cutter, or even your hands to mix it with the sugars until crumbly. It takes a bit more effort, but it works just as well.
Variations
- Lemon zest. Add a bit of lemon zest to the dough for a bright citrus twist.
- Orange flavor. Try adding a touch of orange zest for another variation that pairs beautifully with the almond and pine nuts.
- Vanilla extract. Add 1/2 teaspoon of vanilla extract to enhance the sweetness and give your pignoli cookies a more complex flavor.
- Almond extract. Add 1/4 teaspoon of almond extract for an extra boost of almond flavor, making these cookies even more aromatic and nutty.
How to Store
- Room temperature: After your pignoli cookies cookies have cooled completely, store them in an airtight container at room temperature for up to a week.
- Freezer: Place the completely cooled cookies in an airtight, freezer-safe container for up to a month. Thaw before serving.
Can Pignoli Cookie Dough Be Frozen?
Pignoli cookie dough doesn’t freeze as well as some other cookie doughs due to its sticky texture and high moisture content from the almond paste and egg whites. Freezing the dough can make it difficult to work with later and may affect the final texture of the cookies. If you want to prepare ahead, it’s best to freeze the fully baked cookies instead—they thaw beautifully and maintain their wonderful texture.
More Nutty Cookie Recipes
Pignoli Cookies
These classic Italian Pignoli Cookies are made with almond paste and topped with crunchy pine nuts for a wonderful texture and flavor combination. They’re simple to make and sure to impress!
Ingredients
- 7 ounces (198g) almond paste
- 1/3 cup (67g) granulated sugar
- 1/3 cup (37g) powdered sugar
- 1 large egg white
- 3/4 cup (94 g) pine nuts
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Break up the almond paste. Place in the bowl of a food processor along with the sugar, and mix until crumbly.
- Add the egg white and salt, processing until a smooth dough forms. (The dough will be sticky)
- Using a tablespoonful of dough at a time, scoop and roll the dough into balls. Roll each ball in the pine nuts to cover. Place on the prepared pans, leaving about 2 inches between cookies.
- Bake one pan at a time for 15-18 minutes or until the cookies are golden around the edges.
- Cool on the baking sheet for 5-10 minutes before transferring the cookies directly onto a wire rack to cool completely.
Notes
If you don't have a food processor, you can use a fork or a pastry blender to mix the dough.
Store in an airtight container at room temperature up to a week.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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