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Pignoli Cookies are crunchy on the outside, chewy on the inside, and always disappear first at my Christmas cookie exchanges. These classic Italian pine nut cookies are easy to make with just a few baking staples I usually have on hand. They’ve got the best almond flavor and the signature pine nut crunch everyone loves!
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“Delicious and so easy to make!” -Donna
Easy Pignoli Cookie Recipe
Pignoli cookies are one of those classic Italian treats I grew up loving. They’re beautifully simple—just almond paste, sugar, and egg whites—but the flavor is anything but basic. That soft, chewy almond center paired with the toasty crunch on the outside gets me every single time. Traditionally they’re rolled in pine nuts, and I love that signature look and bite.
But listen, I know pine nuts can be pricey (my jaw drops every time I see the tag), so I’m never afraid to switch things up. Sometimes I’ll roll the cookies in chopped walnuts or cashews, and they’re still incredible. And on days when I’m craving maximum almond goodness, I go all in and coat them in chopped or slivered almonds. Honestly? They’re delicious no matter what twist I give them.
Pignoli Cookies (Pine Nut Cookies)
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Food Processor
Ingredients
- 7 oz. almond paste 198g, cut into pieces (1 standard package)*
- ⅓ cup granulated sugar 67g
- ¼ cup powdered sugar 28g, plus more for serving
- 1 large egg white 35g
- ¼ tsp kosher salt
- 4 oz. pine nuts 113g
- powdered sugar optional, for dusting
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or spray it with nonstick 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 oz. almond paste, ⅓ cup granulated sugar, ¼ cup powdered sugar, 1 large egg white, ¼ tsp kosher salt
- Place the pine nuts in a medium bowl.4 oz. pine nuts
- Scoop about 1 tbsp 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 they just start to turn a golden brown. Don’t overbake, or you’ll get a tough center.
- Let cookies cool and firm up on the baking sheet for at least 10 minutes.
- Dust with powdered sugar and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pignoli Cookies Step by Step
Gather your ingredients and prep your baking sheets: Preheat the oven to 350°F and line a baking sheet with parchment paper or spray it with nonstick cooking spray so the cookies don’t stick. Set aside for now.
Make the dough: Add 7 oz. of almond paste, ⅓ cup of granulated sugar, ¼ cup of powdered sugar, 1 large egg white, and ¼ teaspoon of kosher salt to the bowl of a food processor and blend until smooth. The dough should be thick and tacky but not runny.
Roll the cookies: Place 4 oz. of pine nuts in a medium bowl. Scoop about 1 tbsp of dough per cookie and form into 1-inch balls. Roll each cookie dough ball into the pine nuts, coating it all around.
Transfer dough balls and bake: Place cookie dough balls about 1-2 inches apart onto the prepared baking sheet. Bake for 10-12 minutes, or until golden brown.
Dust and serve: Let cookies cool and firm up on the baking sheet for at least 10 minutes. Dust with powdered sugar and serve.
How to Store
Pignoli nut cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature.
You can freeze Italian pignoli cookies for up to 6 months. Let them cool to room temperature before transferring them to a freezer-safe container. A frozen pignoli cookie will only need an hour (or less) to thaw at room temperature.
Serving Suggestions
Pignoli cookies are the perfect addition to my holiday cookie box. I like to serve them with other classics, like no-bake avalanche cookies, these colorful M&M cookies, soft and chewy cinnamon-infused snickerdoodles, and these festive-looking white chocolate cranberry cookies.
Delicious and so easy to make!