Pignoli cookies are one of those simple little cookies that are hard to resist! These classic Italian cookies have a nice almond flavor, crunchy on the outside (thanks to the pine nuts), but chewy on the inside. This is such an easy cookie recipe, with just a handful of ingredients!
Almond Pignoli Cookies
Italian Pignoli cookies are definitely a family favorite. These classic cookies are just so tasty, they’re hard to resist!
If you’re a fan of almonds, you will absolutely love this pignoli cookie recipe. They’re so easy to make, you’ll be spending less than 45 minutes in the kitchen baking these! They’re the perfect cookie for holidays, and everyone will devour them.
Why You’ll Love this Italian Cookies Recipe:
- FEW INGREDIENTS: This pignoli cookie recipe is SO easy. You only need about 5 ingredients (plus a little bit of salt), and you’re ready to bake!
- SIMPLE FLAVOR: These almond-flavored cookies are so simple, yet so delicious. Sometimes the simplest flavor is the best!
- PERFECT TEXTURE: The cookie dough is rolled in pine nuts, and those add a nice crisp texture on the outside. But on the inside, they’re still soft and chewy. The best of both worlds!
How to Make Pignoli Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven and prepare baking sheets.
- Add ingredients to a food processor and blend until smooth.
- To form cookies, scoop a tablespoon of dough, and roll it in pine nuts, then place it on the baking sheet.
- Bake 10-12 minutes, then let them cool on the baking sheet.
- Dust pignoli cookies with powdered sugar to serve, and enjoy!
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Pignoli cookies are a classic Italian cookie. They have a simple almond flavor, as they are mainly made from almond paste, sugar, and egg whites. These cookies are traditionally covered in pine nuts, but are still quite chewy inside.
Almond paste is the base for these cookies (no wheat flour here), so yes, they are naturally gluten-free!
These cookies will keep at room temperature for 1 week, or in the freezer for 6 months.
Let the cookies cool completely, then place them in freezer-safe bags. They’ll keep 6 months in the freezer, no problem!
The simple flavor and ease of this recipe makes them a great Christmas cookie! Make a couple batches for holiday parties, or to give out as gifts.
Tips!
- Line the baking sheet with parchment paper for best results. You can also spray the paper with non-stick spray to make sure they don’t stick.
- Dough should be slightly sticky and tacky, and quite thick.
- Don’t overbake, or you’ll get a tough center. Take them out just as they start turning golden on the outside.
- Store pignoli cookies in an airtight container at room temperature for up to 1 week.
What can I use instead of a food processor?
The food processor makes it a lot easier to break apart the pieces of almond paste and fully mix everything together. If you don’t have one, break up the paste as small as you can, or use a high-powered blender. Then use a stand mixer or hand mixer to combine the paste with the other ingredients.
Can I make pignoli cookies without almond paste?
You could use almond flour or ground almonds instead of almond paste. But you will need to add more egg whites and sugar to get the right texture and make sure everything binds together, so that your dough still comes out thick and tacky.
Can I use something else instead of pine nuts?
If you don’t want to use pine nuts, you can use another nut to coat the pignoli cookies. Chopped walnuts or cashews are a good substitute. You could also use chopped or slivered almonds to keep with the almond flavor!
These pignoli cookies are just so easy to make, and they taste so good! They’re great for the holidays, for parties, or just for your daily cup of coffee.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Pignoli Cookies Recipe
Prep: 15 minutes
Cook: 10 minutes
Total: 35 minutes
Pignoli cookies are one of those simple little cookies that are hard to resist! These classic Italian cookies have a nice almond flavor, crunchy on the outside (thanks to the pine nuts), but chewy on the inside. This is such an easy cookie recipe, with just a handful of ingredients!
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray it with non-stick cooking spray. Set aside.
To the bowl of a food processor, add the almond paste, sugar, powdered sugar, egg white, and salt. Blend until smooth. (The dough should be thick and tacky but not runny.)
7 ounces almond paste, ⅓ cup granulated sugar, ¼ cup powdered sugar, 1 egg white, ¼ teaspoon salt
Place the pine nuts in a medium bowl.
4 ounces pine nuts
Scoop about 1 tablespoon of dough per cookie and form into 1-inch balls. Roll each cookie dough ball into the pine nuts, coating the top and sides.
Place cookie dough balls about 1-2 inches apart onto the prepared baking sheet.
Bake for 10-12 minutes, or until golden brown.
Let cookies cool and firm up on the baking sheet for at least 10 minutes.
Dust with powdered sugar and serve.
Extra powdered sugar, for serving
Becky’s tips
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition Information
Calories: 129kcal (6%) Carbohydrates: 13g (4%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 4g Sodium: 41mg (2%) Potassium: 84mg (2%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 2IU Vitamin C: 1mg (1%) Calcium: 23mg (2%) Iron: 1mg (6%)
