Name: Pignoli Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 (7-ounce) package almond paste (sliced or broken into pieces); ¼ cup granulated sugar; ¼ cup powdered sugar; 1 large egg white; ⅛ teaspoon sea salt; ½ cup almond flour; ¾ cup pine nuts

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Introduction

Pignoli cookies are delightful Italian treats made with almond paste and topped with fragrant pine nuts. These chewy, sweet cookies are perfect for sharing with family or enjoying with a cup of coffee. Their nutty flavor and tender texture make them a timeless favorite.

A white round plate holds about ten light brown round cookies covered fully with small, oval-shaped pine nuts, giving them a textured and bumpy look. The cookies have a soft, slightly crumbly texture visible at the edges. The plate is placed on a white marbled surface partially covered by a blue and white striped cloth on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (7-ounce) package almond paste (sliced or broken into pieces)
¼ cup granulated sugar
¼ cup powdered sugar
1 large egg white
⅛ teaspoon sea salt
½ cup almond flour
¾ cup pine nuts

Instructions

Step 1: Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Step 2: In a food processor, place the almond paste, granulated sugar, powdered sugar, egg white, and salt. Pulse until you form a thick, smooth paste.
Step 3: Transfer the mixture to a medium bowl, add the almond flour, and stir to combine thoroughly.
Step 4: Place the pine nuts in a small bowl. Scoop heaping tablespoons of dough and roll each into a ball by hand. If the dough is too soft, chill it in the refrigerator for 5 minutes to firm up. Roll each ball in the pine nuts, pressing lightly so they stick well.
Step 5: Arrange the coated dough balls on the prepared baking sheet, spacing them at least an inch apart. Gently press down on the tops to slightly flatten them. Bake for 18 to 22 minutes, or until the edges turn lightly golden brown.
Step 6: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

If you prefer a crunchier texture, toast the pine nuts lightly before rolling the dough balls in them.
For a hint of citrus, add a teaspoon of lemon zest to the dough mixture.
Use a silicone baking mat instead of parchment for easier cleanup.

Storage

Store pignoli cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Before serving, bring them to room temperature or warm briefly in the oven at a low temperature to restore their softness.

How to Serve

A close-up view shows round cookies covered with many small pale pine nuts. Each cookie is golden brown with a slightly rough texture, and the pine nuts are spread evenly on the top and sides, creating a bumpy surface. The cookies lie closely together on a large white plate. The background is a white marbled texture and part of a blue and white cloth is seen on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pignoli cookies without a food processor?

Yes, you can mix the almond paste and sugars by hand using a fork or pastry cutter until smooth, though it may take a bit longer to achieve a uniform paste.

Are pignoli cookies gluten-free?

Traditional pignoli cookies use almond flour and almond paste, which are naturally gluten-free, making these cookies a great option for gluten-free baking. Just be sure all your ingredients are certified gluten-free if you have sensitivities.