Pignoli Cookies

These classic Italian Pignoli Cookies are made with rich almond paste and coated in buttery pine nuts, yielding a chewy center with a lightly crisp exterior. A traditional treat perfect for the holidays or special occasions.

5 from 1 vote

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Course: cookies, Dessert

Cuisine: Italian

Keyword: Pignoli Cookies, Pignoli cookies Lidia, Pignoli cookies recipe Nonna, Pignoli cookies recipes, Pignoli cookies with almond flour, Vegan pignoli cookies

Prep Time: 20

Cook Time: 15

Chill Time: 15

Total Time: 50

Servings: cookies

Calories: 140kcal

Cost: $13

Equipment

Baking sheets (Lined with parchment paper)
Electric mixer (For breaking down almond paste)
Medium mixing bowl
Small bowl (For rolling pine nuts)
Cookie scoop (Optional, for uniform size)
Cooling rack
Airtight container (For storage)

Ingredients

8 oz Almond paste - Room temperature; not marzipan
⅓ cup Granulated sugar
⅓ cup Confectioners' sugar
2 Egg whites - From large eggs
½ teaspoon Almond extract - Pure almond extract
1 pinch Salt
1½ cups Pine nuts - For coating
Optional Lemon zest - For citrus variation
Optional Powdered sugar - Light dusting after baking

Instructions

Preheat oven to 325°F. Line baking sheets with parchment paper.
Bring almond paste to room temperature. Break into small pieces in bowl.
Beat almond paste until crumbly. Gradually mix in sugars and salt. Add almond extract and egg whites, beating until a sticky dough forms.
With damp hands or cookie scoop, roll dough into 1-inch balls. Roll in pine nuts and place on baking sheets.
Refrigerate cookies for 15 minutes before baking.
Bake for 13–15 minutes until lightly golden and cracked. Cool on baking sheet, then transfer to rack.
Store in airtight container. Improves in flavor over 24–48 hours.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition