Print

Pignoli Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These classic Italian pignoli cookies are soft, chewy almond cookies coated in buttery pine nuts and baked until lightly golden. Naturally gluten-free and elegant, they are perfect for holidays, celebrations, or serving with coffee.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 16 ounces almond paste
  • 1 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups pine nuts
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
  2. Break the almond paste into small pieces and place in a mixing bowl. Add the granulated sugar and mix until combined.
  3. Add the egg whites, vanilla extract, and almond extract. Beat until a smooth sticky dough forms.
  4. Place the pine nuts in a shallow bowl.
  5. Scoop tablespoon-sized portions of dough and gently roll into balls using slightly damp hands.
  6. Roll each dough ball in the pine nuts, pressing lightly so the nuts stick.
  7. Arrange the cookies on the prepared baking sheets, leaving about 2 inches between them.
  8. Bake for 18–22 minutes until lightly golden around the edges and the pine nuts are toasted.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Dust lightly with powdered sugar before serving if desired.

Notes

  • Add lemon zest or orange extract for a citrus variation.
  • Dip cooled cookies in melted dark chocolate for extra richness.
  • Chill the dough briefly if it feels too soft to handle.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/pignoli-cookies/