Pignoli Cookies (Pine Nut Cookies)

overhead image of pignoli cookies with a dusting of powdered sugar

4.75 from 84 votes

Pignoli Cookies (Pine Nut Cookies)

Pignoli cookies are one of those simple little cookies that are hard to resist! These classic Italian cookies have a nice almond flavor, are crunchy on the outside (thanks to the pine nuts), but chewy on the inside.

Prep Time15

Cook Time10

Cool Time10

Total Time35

Course: Dessert

Cuisine: Italian

Servings: cookies

Author: Becky Hardin

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.

Notes

*If almond paste isn't something you usually have in your pantry, you could use almond flour or ground almonds instead. You'll need to add more egg whites and sugar to get the right texture and make sure everything binds together so that your dough still comes out thick and tacky.

Nutrition