Pignoli Cookies
These Italian Pignoli Cookies are ideal for Christmas or any special occasion. These are simple cookies made of almond paste mixed with sugar and egg white and coated in pine nuts.
There’s just one problem with these cookies – they’re very hard to resist!
Coated in pine nuts, these cookies have a distinct almond flavor, which is really quite irresistible. Pignoli cookies, along with cuccidati, snowflake cookies, and gingerbread pizzelle deserve a place in your Christmas baking.
Besides being so delicious, this pignoli cookie recipe is incredibly forgiving. The dough can be prepared a day or two in advance and refrigerated. And best of all, the finished cookies can be frozen for a month.
These Italian pine nut cookies are so easy to make with store-bought almond paste that they can be whipped up quickly. However, homemade almond paste is not difficult and can be made in advance. I’ve got the recipe for you below.
Pignoli cookies remain moist in the center for about 5 days, then slowly dry out inside, becoming softly crisp but still super good! This recipe isn’t extra sweet. You’ll taste the almonds, but you’ll also taste the buttery pine nuts. The combination is divine!!
Why you’ll love this recipe
- It’s so simple and quick to make!
- The dough can be made in advance and baked in a day or two. Of course, you must keep the dough in the fridge. Plus, you can freeze pignoli cookies for up to one month.
- These cookies are moist, chewy in the center, and wonderfully crunchy on the outside.
- Making bakery favorites at home is fun and much more economical.
- These are naturally gluten-free cookies so everyone can enjoy them.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
This Pignoli Cookies recipe is made with my Homemade Almond Paste (recipe below). If you use store-bought, please be sure to buy a good quality that contains at least equal quantities of almonds and sugar. With differences in the qualities of almond paste, your cookies may flatten more than mine or have a slightly different texture. Be sure to check the notes in the recipe.
- Almond Paste – As mentioned earlier, this recipe can be made with either store-bought almond paste or the homemade version. Depending on what you use, the pignoli cookies may look slightly different. They’ll also vary depending on the brand of almond paste. I made these with homemade almond paste (recipe below). However, if you choose to make these with store-bought almond paste, check the ingredients and choose the one with at least equal quantities of almonds and sugar.
- Egg Whites – You’ll only use the egg whites in this recipe, but don’t waste the yolks. I have many recipes to use them up – Torta della Nonna, Zuppa Inglese, and Italian Rum Cake, just to name a few.
- Sugar – White granulated sugar is used in this recipe. If you prefer sweeter cookies, you can add more sugar.
- Pine Nuts – These are available easily at supermarkets but are quite expensive. It’ll be cheaper in the long run if you buy in bulk. Store pine nuts in the fridge or freezer because their high oil content can make them turn rancid easily.
See recipe card below for quantities.
How to Make Pignoli Cookies
To see how to make pignoli cookies in your own kitchen, follow my easy numbered instructions below.
Set the oven to 350ºF (180ºC) and line two baking sheets with non-stick parchment paper.
Break up almond paste and pulse in the food processor until crumbly. Add the sugar.
Then add as much egg white as needed.
Pulse until the mixture forms a thick dough.
Use teaspoons to drop small amounts of dough into pinenuts. Coat in the pine nuts, then arrange on the prepared baking sheets.
Bake in the preheated oven until just pale golden brown.
Marcellina’s Hint: Don’t overbake these cookies. Watch them carefully and take them out of the oven as soon as they’re pale golden brown. Depending on brands or types of homemade almond paste.
Substitutions
- Granulated Sugar – this can be replaced with powdered sugar if that’s all you have. The texture will be different and the cookies may be more flattened but still delicious!
- Egg Whites – you may prefer to use frozen store-bought egg whites if you don’t have a use for the leftover egg yolks. These will work perfectly in this recipe.
- Pine Nuts – while these won’t technically be Pignoli Cookies anymore, chopped or slivered almonds or cashews can be used instead of pine nuts.
Almond Paste Substitute
If you can’t find it in the stores, use a homemade almond paste substitute. It’s easy to make and not as expensive as store-bought! While the homemade almond paste is not precisely the same, the results are still excellent.
I like using a simple almond paste recipe that combines almond flour, powdered sugar, egg whites, almond extract, and salt. Using a food processor means that this almond paste substitute comes together very quickly. Be sure to make it in advance so that the flavors can develop.
Variations
- Vanilla – add a couple of teaspoons of vanilla extract for a change.
- Salty – a good pinch of salt can highlight the flavor already in the pignoli cookies.
- Orange Almond – add a teaspoon or two of finely grated orange zest for an interesting variation.
Equipment
A food processor or stand mixer will make this recipe easy. Yes, you could make pignoli cookies without this equipment, but it would be much harder.
Storage
Store pignoli cookies in an airtight container at room temperature for 4-5 days. If you’re keeping these for any longer, it would be best to freeze them.
To freeze, layer in a container like Tupperware that will seal very well, with parchment or wax paper between the layers. Seal and freeze for up to one month.
Tips for Success
- Use a food processor or stand mixer to break up the almond paste. You’re looking for a crumbly, coarse, sand-like texture. This is the best way to achieve a smooth, even dough. Do this before adding any other ingredients!
- Add the egg whites slowly. You might not need all. Hold some back and check the texture of the dough. It must be sticky enough for the pine nuts to adhere but not so wet that the dough quickly loses shape.
- It’s very important not to overbake! These cookies will need to be watched carefully. Using homemade almond paste meant that these only took between 8-10 minutes to become pale golden. Overbaked pignoli cookies won’t have the much sort after soft, moist centers.
- And once out of the oven, give the cookies a chance to set and cool a bit before moving them. Move the pignoli cookies too soon, and they’ll fall apart in your hands!
FAQ
Pignoli cookies can fall flat after baking if the ratio of sugar and almonds is not right. You’ll avoid this if you use my homemade almond paste recipe. Some store-bought varieties of almond paste contain quite a lot of sugar. The sugar melts in the heat of the oven causing the cookies to fall flat.
An incorrect oven temperature can also cause the pignoli cookies to flatten.
The ingredients in this recipe mean that pignoli cookies will be expensive to make and buy. Almond paste is not always easily available, and when it is, it’s quite expensive. This is understandable, considering the work of making a commercial almond paste. But the most expensive ingredient is pine nuts. The long and fiddly process of collecting and processing these nuts puts a high price tag on them. So because of these two ingredients, pignoli cookies are expensive.
Yes, pignoli cookies are gluten-free without any adjustments to the recipe. Everyone with gluten intolerances and health issues can enjoy these delicious cookies.
Yes, pignoli cookies should be chewy on the inside but with a crispy outer. This is what makes these holiday favorites so popular!
Serving Suggestions
Serve these with Italian Hot Chocolate after a traditional meal of Chicken Sorrentino and Sausage Broccolini Pasta and your family and friends will be begging for more!
Containing lots of almonds and pine nuts, Pignoli Cookies are luxury cookies and very special to serve at Christmas. But because these are so easy, why wouldn’t you want to make them along with Savoiardi, Cantucci, and Coffee Biscotti?
Made this recipe?
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Pignoli Cookie Recipe
Ingredients
- 16 ounces (1 pound / 450 grams) almond paste homemade (see the recipe below) or store bought (See Note 1)
- 1 cup (200 grams) granulated sugar
- 2 egg whites
- 2 cups (270 grams) raw pine nuts more as needed
Homemade Almond Paste (if using homemade)
- 2½ cups (8 ounces / 226 grams) almond flour ground almonds/almond meal
- 2 cups (8 ounces/226 grams) powdered sugar icing sugar
- ¼ teaspoon salt
- 1 large egg white
- 1½ teaspoons almond extract more if desired
Instructions
- Preheat the oven to 350ºF/180º and line two baking sheets with non stick parchment paper.
- Break up almond paste with fingers into small pieces. Pulse in the food processor until sandy texture. Add sugar and continue to pulse until well combined. With processor running add egg whites slowly through the chute until the mixture forms a thick dough. It shouldn’t be runny so you may not use all the egg white.
- Place the pine nuts into a flat bowl.
- Use a teaspoon to scoop up the mixture and with another teaspoon scrape it into the pine nuts and toss well to coat. Press in the pine nuts and shape to form a dough ball.
- Place balls onto baking sheet leaving a bit of room for spreading.
- Bake for 8-10 minutes, rotating trays to ensure even browning until just beginning to become golden. Time take to bake will vary depending on the almond paste used. The cookies may take longer even up to 20 or 25 minutes.
- Remove from oven and allow to cool for a couple of minutes until the cookies are firm. Then transfer to a wire rack to cool completely.
- Store in airtight container at room temperature for 4-5 days. If you’re keeping these for any longer, it would be best to freeze them.
Homemade Almond Paste (if using homemade)
- Combine the almond flour, powdered sugar and salt In the food processor.
- With the motor running drizzle in the egg white and almond extract.
- Process for 2 or 3 minutes until the mixture starts to come together. If it doesn’t look like it is coming together. Stop the motor, lift the lid and press some of the mixture together. If it sticks together like stiff dough then it’s perfect.
- If it doesn't stick together, with the food processor motor running, drizzle in extra egg white a little bit at a time until the mixture sticks together.
- Scrape the mixture onto a work surface and knead it into a dough for a minute or two. A lot of oil will come from it. That’s perfectly normal.
- Form into a thick log or flat disc and wrap well in plastic.
- Refrigerate for at least a day for the flavors to develop
Notes
- These cookies are made with homemade almond paste. Cookies made with store-bought almond paste may vary.
- Use a food processor or stand mixer to break up the almond paste. You’re looking for a crumbly coarse sand-like texture.
- Add the egg whites slowly. You might not need all.
- If using store bought almond paste be sure to buy quality paste that has a high almond content.
- If preparing homemade Almond paste allow for overnight resting or almond past can be made a 2 or 3 weeks in advance.
- Don’t overbake.
- These cookies are best fresh, however the cookies can be frozen for at least a month. Thaw them in their wrapping
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on November 28, 2017.
Hello Marcellina I have just joined your recipe site what wonderful recipes you have .
I tried your Brownies over the weekend and it was so good.I will try your Italian wedding biscuit next you have so many it’s a wonderful site.
Thank you for the time you take to share your cooking with us all.
Rhonda Jefferys.
Rhonda, I’m so happy that you love the brownies! They are such a favorite in our family. Thank you for taking the time to write and for your kind words. Happy baking!
I used 4 egg whites per my grandma’s recipe. The dough was wet so I used a small cookie scoop to plop and roll the dough in pine nuts. They took 20 ish minutes to brown and cook through the middle. My brother said they gave the north end Boston bakeries competition so I guess they were a hit
I’m glad that your brother loved them. Adhering to the recipe would make it less sticky.
I can’t speak to taste yet, but I just wish you would’ve stated that it’ll take way longer than 8-10 minutes if you’re not using homemade almond paste. I had to search in the comments. I’ve had them in the oven for over 20 minutes at this point and they’re still not cooked.
Amanda, as I state in the Notes section of the recipe “These cookies are made with homemade almond paste. Cookies made with store bought almond paste may vary.” Please take note.
This recipe reminds me of my youth. This is excellent and nothing shy of it!
Thank you, Mark!
I followed the recipe exactly as written and they came out perfect. I made them a little larger, so I only got 2 dozen, but that’s just fine. The last time I made homemade almond paste ( many years ago) I had to shell the almonds, blanch them, and then grind them to a powder. Using almond flour was soooo much easier and it came out fabulous. I’ll be making these many times.
Thank you for your thorough comment, Joan. Yes, almond flour makes it so much easier.
These taste soooo good! However, mine came out very misshapen with weird ridges around the edges. Any advice? Thank you for the recipe! 🙏🏻
That’s unusual. I’m not sure why that would happen but I suspect it could be the brand of almond paste.
Same thing just happened to me using your homemade almond paste recipe. I thought maybe there is too much sugar between the powdered and granulated so they spread too much and in a misshapen way. Although the shapes are pretty unique. Taste very good though.
Glad you loved the taste. My first thoughts is that something was measured incorrectly.
Any suggestions on what I could’ve done wrong, Even though I cooked them for 12 minutes, the inside was very underdone
Did you use homemade almond paste or did you use store bought? If you have used store bought almond paste, there may be more moisture in it so just bake the cookies longer. It could take 20 minutes.
I made the almond paste as written, and then proceeded with the recipe using a stand mixer with the paddle attachment. This worked, although I needed slightly more egg white to get the loose consistency. I also needed to flatten the cookies, and to bake then at 350 degree fan (convection) for 15-20 minutes to ensure they were baked through. This gave them the appropriate amount of cracking and pleasant crisp exterior/chewy interior. After some trial and error, the eventual outcome was good.
I’m glad you enjoyed these cookies.
Are raw pine nuts ok?
Yes, that’s what’s required in this recipe. I’ll clarify that in the recipe.
easy recipe to follow. They have become a Christmas must have.
Deb, I’m thrilled that you love them.
I just love this recipe. In our area these cookies ( my favorite of all time) are $30. a lb. I get a large bag of pignoli nuts at Costco and make my own and cover them in pignolis. so good. way better than the bakery. thx for this wonderful recipe. I also keep homemade almond paste in my freezer so I can make quick cookies for company.
That’s true, MrsD, these cookies are expensive. Homemade are always more delicous, I think. As you say, keeping homemade almond paste in the freezer is so handy.
these didn’t come out as photos l. i followed the recipe exactly except i used actual almond flour which I’m not sure if this is what made it go bad. right now they are in the over for 15 minutes. batter was very sticky which is a shame because ingredients for the recipe were expensive
I’m not sure what you did, Melissa. Did you make your own almond paste using almond flour, powdered sugar and egg whites and use that to make the cookies? If so, you may have added too much egg white. You must make the almond paste before making the cookies. Then proceed with the recipe.