There’s something magical about the smell of almond and pine nuts wafting through the kitchen — and for me, that smell always means these chewy, golden Pignoli Cookies are in the oven. These classic Italian cookies are deceptively simple and absolutely addictive. They show up in my kitchen every December, right alongside gingerbread and rum balls, and without fail, they’re the first to disappear.
Why This Cookie Is Always Worth Making
If you’ve never had a Pignoli Cookie, think chewy almond macaron meets a crunchy, buttery pine nut crust. The almond paste gives the inside a soft, marzipan-like bite, while the pine nuts roast just enough to bring out their nuttiness on the outside. They’re sweet, but not cloying — and the balance is just perfect.
What I really love about them is how forgiving the recipe is. I usually prep the dough the night before a baking day and keep it chilled. It saves me time, and I’ve even baked them straight from the fridge — still came out perfect! You can also freeze the baked cookies for a whole month, and trust me, they taste just as amazing even after defrosting.
Another plus? These are naturally gluten-free, which makes them a great option for cookie swaps or holiday gift boxes when you’re not sure about everyone’s dietary needs.
What You’ll Need
Here’s what goes into a great batch of Pignoli Cookies — and a few notes from my own experience baking them over the years:
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Almond Paste – I usually make my own because it’s cheaper and I get to control the almond-to-sugar ratio. But if you’re using store-bought, try to find one where almonds are the first ingredient. The wrong ratio can make your cookies flatten out in the oven.
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Egg Whites – You’ll only need the whites here. Save the yolks for something like a custard or maybe a quick pasta carbonara later.
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Granulated Sugar – Regular white sugar works best. If you’re tempted to go heavier on the sweetness, add just a little more, but remember — these cookies shine because they’re not overly sugary.
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Pine Nuts – They’re pricey, yes, but this is the one place I don’t cut corners. I buy in bulk and store them in the freezer so they don’t go rancid. Their buttery crunch is what makes these cookies so special.
Let’s Bake: Step-by-Step Instructions
If you’ve got a food processor or stand mixer, this will be quick and easy. If not, well… be prepared to use some arm muscle — but it’s doable!
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Preheat your oven to 350ºF (180ºC) and line your baking trays with parchment paper. I usually double pan mine to avoid too much bottom browning.
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Break the almond paste into chunks and pulse it in the food processor until crumbly.
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Add sugar and pulse again until combined.
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Pour in the egg white slowly. You want a thick dough that’s just sticky enough for pine nuts to stick to it. Too wet, and your cookies will lose their shape.
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Scoop teaspoon-sized portions and drop them directly into a bowl of pine nuts. I press them down lightly so the tops are nicely covered.
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Bake for 8–10 minutes, or until the cookies are just turning pale golden. Don’t wait for a dark brown top — that’ll mean they’ve gone too far.
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Let them cool on the tray for a bit before moving them. They’ll be fragile while hot but will set up nicely.
Ingredient Swaps If You’re In a Pinch
I’ve definitely improvised over the years — especially when I run out of pine nuts right before baking day!
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Powdered Sugar – Can sub for granulated if needed, though the cookies may spread a bit more.
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Frozen Egg Whites – Work fine if you’ve got a carton of them open already.
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Chopped Almonds or Cashews – Not traditional, but still tasty if you don’t have pine nuts. It changes the flavor, but sometimes that’s the fun part.
Make-Your-Own Almond Paste
Honestly, if you’ve never made almond paste at home, give it a try. I mix almond flour, powdered sugar, egg white, a splash of almond extract, and a pinch of salt in the food processor. Done in 5 minutes. It’s cheaper and lets me skip the grocery store hunt.
I like making it a day ahead and chilling it so the flavor really sets in. It gives the cookies that deep almond flavor without being too sweet.
Small Tweaks to Try Next Time
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Vanilla Extract – A little splash makes these smell extra amazing.
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Orange Zest – Adds a citrusy twist that works beautifully with almonds.
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A Touch of Salt – Just a pinch in the dough really brings everything together.
Gear That Helps (But Isn’t Required)
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Food Processor – Makes life easier for mixing.
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Teaspoon Scooper – Helps make uniform cookies (and I just love a neat tray).
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Silicone Baking Mats – Keep the bottoms golden and not burnt.
How I Store and Freeze Them
Once they’ve cooled completely, I store mine in a tin with parchment paper between layers. They stay chewy for about 4–5 days at room temp. After that, they get a little crisper — but still delicious.
If I’m freezing them, I use an airtight container with parchment between layers and stash them away for up to a month. Just let them thaw on the counter — no need to reheat.
My Best Tips from Years of Making These
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Watch the bake time. You want them to look barely golden. Overbaking makes the center too dry.
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Don’t rush the cooling. I’ve ruined a few perfect cookies by picking them up too soon.
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Let the dough chill for an hour if it’s feeling too sticky to handle.
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Buy pine nuts in bulk and freeze them to save money and avoid waste.
Common Questions I’ve Gotten
Why did my cookies spread too much?
It’s likely your almond paste had more sugar than almond. Store-bought brands vary, so if yours is really soft, use less egg white or chill the dough before baking.
Why are these so expensive to make?
Almond paste and pine nuts are both premium ingredients. But they’re worth it, especially for special occasions. I usually make just one batch and enjoy every bite.
Are these safe for gluten-free diets?
Yes, these are naturally gluten-free, no substitutions needed.
How should the texture be?
They should be chewy in the middle, slightly crisp on the outside. That’s the charm!
Let me tell you — once you’ve tried one of these warm from the oven, you’ll understand why I always make a double batch. They’re perfect with a hot espresso or tucked into a cookie tin for gifting. I’ve even caught my neighbors sneaking a few when they think I’m not looking!
Pignoli Cookies
Delicate and nutty, Pignoli Cookies are a beloved Italian treat perfect for any festive gathering.
Ingredients
- 16 oz almond paste, broken into small pieces
- 2 large egg whites
- 1 cup granulated sugar
- 2 cups raw pine nuts (plus extra if needed)
Optional (for homemade almond paste):
- 2½ cups almond flour
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 large egg white
- 1½ teaspoons almond extract
Instructions
- Prepare Your Tray:Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Make the Dough:Place the almond paste pieces in a food processor and pulse until crumbly. Add granulated sugar and pulse again. With the processor running, slowly drizzle in the egg whites just until the mixture forms a thick, sticky dough. You may not need all the egg white—stop when the dough holds together and is tacky but not wet.
- Coat with Pine Nuts:Spread pine nuts in a shallow bowl. Scoop teaspoonfuls of dough and drop them into the pine nuts. Gently roll and press to evenly coat the outside. Shape into balls and then place on the prepared baking sheets with a little space in between.
- Bake:Bake in the preheated oven for 10 minutes, rotating the trays once if necessary, until the cookies are just turning pale golden around the edges. If using homemade almond paste or depending on your oven, baking time may extend up to 20–25 minutes. Watch closely to avoid overbaking.
- Cool and Enjoy:Let the cookies cool on the pan for a few minutes to firm up, then transfer to a wire rack to cool completely. For a festive touch, dust cooled cookies with powdered sugar.
Notes
- If using homemade almond paste, chill for best flavor development.
- Dough can be made ahead and refrigerated, shaping and baking just before serving.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 303Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 8mgSodium 32mgCarbohydrates 31gFiber 3gSugar 25gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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