Pignoli Cookies hold a special place in my heart, taking me back to childhood afternoons spent picking pine nuts with my nonna. Their chewy almond center and crispy pine nut coating make them not just a holiday favorite, but a nostalgic treat I can’t resist!

Pignoli Cookies

These traditional Italian cookies combine the delicate flavors of almond paste and pine nuts into a chewy, nutty delight. Naturally gluten-free, they’re perfect for Christmas or any festive occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 11

Course Dessert

Cuisine Italian

Servings 30 Cookies

Equipment

Food processor
Large mixing bowl
Teaspoon
Flat bowl
Baking sheets
Parchment paper
Wire rack

Ingredients

16 ounces 1 pound almond paste
1 cup granulated sugar
2 egg whites
2 cups raw pine nuts

Instructions

Preheat the Oven: Set your oven to 350°F and line two baking sheets with parchment paper.
Prepare Almond Paste: Break the almond paste into small chunks and pulse in a food processor until it has a sandy texture.
16 ounces 1 pound almond paste
Combine Ingredients: Add the sugar to the almond paste in the processor and pulse until well blended. Slowly pour in the egg whites while pulsing until a thick, sticky dough forms.
1 cup granulated sugar, 2 egg whites
Coat the Cookies: Spread pine nuts in a flat bowl. Use a teaspoon to scoop dough, drop it into the pine nuts, and roll until coated. Gently shape into a ball.
2 cups raw pine nuts
Bake: Arrange the dough balls on the prepared baking sheets with space for spreading. Bake for 8-10 minutes, or until the cookies are pale golden brown.
Cool: Let the cookies cool on the baking sheet for a couple of minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Use high-quality almond paste with a high almond-to-sugar ratio for the best results.
Add egg whites gradually; you might not need all of them.
Do not overbake to maintain a chewy center.
Enjoy these delicious cookies fresh, or freeze them for up to one month!

Secrets to Perfect Pignoli Cookies

For beautifully textured cookies, start by using a food processor or stand mixer to break down the almond paste. The goal is a coarse, sandy consistency—this ensures the dough comes together evenly without any lumps.

When adding the egg whites, go slow. You might not need the full amount, so add a little at a time and test the dough. It should be tacky enough for the pine nuts to stick but firm enough to hold its shape.

Be careful not to overbake! Keep an eye on the cookies, as they only need about 8-10 minutes to achieve a light golden hue. Overbaking will dry them out, and you’ll lose that soft, chewy center they’re known for.

Once they’re out of the oven, let the cookies rest for a couple of minutes before transferring them to a cooling rack. Moving them too early can cause them to crumble apart. Patience here makes all the difference!