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–+ servings
overhead image of pignoli cookies with a dusting of powdered sugar
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4.75 from 84 votes

Pignoli Cookies Recipe

Pignoli cookies are one of those simple little cookies that are hard to resist! These classic Italian cookies have a nice almond flavor, crunchy on the outside (thanks to the pine nuts), but chewy on the inside. This is such an easy cookie recipe, with just a handful of ingredients!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time10 minutes
Cool Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Italian
Servings: 16 cookies
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Food Processor

Ingredients

  • 7 ounces almond paste 198 grams, cut into pieces (1 standard package)
  • ⅓ cup granulated sugar 67 grams
  • ¼ cup powdered sugar 28 grams, plus more for serving
  • 1 large egg white 35 grams
  • ¼ teaspoon kosher salt
  • 4 ounces pine nuts 113 grams

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or spray it with nonstick cooking spray. Set aside.
    ingredients for pignoli cookies in bowls
  • 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 ounces almond paste, ⅓ cup granulated sugar, ¼ cup powdered sugar, 1 large egg white, ¼ teaspoon kosher salt
    pignoli cookie dough in a food processor
  • Place the pine nuts in a medium bowl.
    4 ounces pine nuts
  • Scoop about 1 tablespoon of dough per cookie and form into 1-inch balls. Roll each cookie dough ball into the pine nuts, coating the top and sides.
    cookie dough ball in a bowl of pine nuts
  • Place cookie dough balls about 1-2 inches apart onto the prepared baking sheet.
    pignoli cookie dough balls on a parchment lined baking sheet before baking
  • Bake for 10-12 minutes, or until golden brown.
    15 pignoli cookies on a parchment paper lined baking sheet
  • Let cookies cool and firm up on the baking sheet for at least 10 minutes.
  • Dust with powdered sugar and serve.

Notes

  • Line the baking sheet with parchment paper for best results. You can also spray the paper with nonstick spray to make sure they don’t stick.
  • Dough should be slightly sticky and tacky, and quite thick.
  • Don’t overbake, or you’ll get a tough center. Take them out just as they start turning golden on the outside.
Storage: Store pignoli cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 41mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg