This post may contain affiliate links.
Pignoli cookies are easy and ready in 30 minutes! Made with almond paste and pine nuts, these classic Italian treats are a must-have for holidays or any special occasion. Their chewy texture and nutty flavor will have everyone asking for more!
Pignoli cookies are known for their soft and chewy texture with a slightly crisp exterior. The star ingredients—almond paste and pine nuts—create a rich, nutty flavor that’s simply irresistible. These cookies’ simplicity and elegance make them a treat you can bake year-round.
Whether you’re a seasoned baker or new to this therapeutic activity, you’ll find these cookies easy to make and even easier to enjoy! Other delicious cookie recipes to try are my easy thumbprint cookies, quick tahini cookies and of course, classic Italian pistachio cookies.
Table of Contents
Recipe Highlights: Pignoli Cookies
Cuisine: Italian
What are Pignoli Cookies?
Pignoli is pronounced as “peen-YOH-lee” (with a soft “g”). Also, some people may also pronounce it as “peen-YO-lee” depending on regional accents or dialects, but both are widely understood.
Ingredients
- Almond Paste: This is different from marzipan, and provides the cookies with their distinct almond flavor and chewy texture. Made from blanched almonds and sugar, it’s softer and more pliable than marzipan, making it perfect for baking.
- Tip: Use high-quality almond paste for the best flavor. If your almond paste feels too firm, warm it slightly or break it into smaller pieces before processing to ensure a smooth dough.
- Granulated Sugar: Sweetens the cookies and balances the nuttiness of the almond paste and pine nuts. The sugar also helps create the slight caramelization on the cookies’ surface when baked.
- Tip: Stick to granulated sugar, as alternatives like coconut sugar, powdered or brown sugar will alter the texture and flavor.
- Egg White: Acts as the binding agent, bringing the ingredients together to form the dough. It also contributes to the cookies’ light and airy interior.
- Tip: Whisk the egg white until frothy before adding it to the mixture. This ensures even distribution and prevents overmixing, which could make the dough too dense.
- Almond Flour (Optional, If Needed): Only used if the dough is too sticky to handle. It helps absorb excess moisture while enhancing the almond flavor without altering the texture.
- Tip: Add almond flour one tablespoon at a time, using maximum of 2 tablespoons. Use just enough to make the dough manageable—overusing it may make the cookies dry.
- Pine Nuts: The signature topping for pignoli cookies, providing a crunchy contrast to the soft, chewy center. Their slightly buttery flavor complements the sweetness of the cookies beautifully.
- Tip: Lightly toast the pine nuts beforehand to enhance their nutty aroma and flavor. Ensure the nuts are evenly distributed on the cookies for a balanced crunch in every bite.
Ingredient Spotlight: Almond Paste
What Is Almond Paste?
Almond paste is a sweet, dense mixture made from finely ground almonds and sugar, often used in European desserts. Unlike marzipan, which is firmer and sweeter, almond paste has a softer texture and more pronounced almond flavor, making it perfect for pignoli cookies.
Why Almond Paste is Essential
Almond Paste vs Marzipan
Almond paste is softer and less sweet, while marzipan is firmer and used for molding or decorative purposes. Almond paste is essential for pignoli cookies to achieve their chewy texture.
Tips for Working with Almond Paste
- Break it up: Almond paste can be dense, so slice it into smaller pieces before blending.
- Room temperature: Ensure the almond paste is at room temperature to make blending easier.
- Don’t substitute: Marzipan or almond flour alone won’t yield the same results, so stick with almond paste for best results.
How to Make Pignoli Cookies
Step 1: Prepare the Almond Paste Mixture
Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking.
Next, slice the almond paste into small pieces and pulse in a food processor until crumbly.
Step 2: Add Sugar and Incorporate the Egg White
Add the sugar and pulse again until combined.
Then, add the egg white to the almond paste mixture. Blend until the dough comes together.
If it’s too sticky to form balls, add almond flour one tablespoon at a time (up to 2 tablespoons max).
Step 3: Roll, Coat, Flatten, and Bake the Cookies
With wet hands, roll the dough into small balls. After, roll each ball in the pine nuts to coat completely and place on the prepared baking sheet.
Gently flatten each ball with a slightly wet glass to ensure even baking. Bake for 15-17 minutes or until the cookies are slightly golden. Let cool and serve.
Recipe Tips
- No Substitutions: Stick to granulated sugar and almond paste for authentic results.
- Chill the Dough if Necessary: If the dough feels too soft or sticky, refrigerate it for 15-20 minutes before shaping. This makes it easier to handle and ensures the cookies hold their shape during baking.
- Don’t Overmix the Dough: Pulse the dough ingredients in the food processor just until combined. Overmixing can make the dough too dense and affect the cookies’ texture.
- Evenly Coat with Pine Nuts: Press the dough balls gently into the pine nuts to ensure an even coating. Avoid rolling the balls too aggressively, as this can crush the nuts or make them fall off during baking.
- Use Parchment Paper or Silicone Mats: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Watch for Slight Golden Edges: Pignoli cookies are done when the edges are slightly golden, but the centers remain pale. Overbaking can make them too dry, so keep a close eye during the last few minutes of baking.
- Cool on the Baking Sheet First: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This prevents them from breaking or sticking to the paper, as they’re delicate when hot.
- Room-Temperature Almond Paste: Ensure the almond paste is at room temperature for easier blending and a smoother dough. If it’s too cold, it can clump and create uneven texture.
- Test Bake One Cookie First: If you’re making pignoli cookies for the first time, bake one test cookie to check the texture and adjust as needed before baking the entire batch.
Serving Suggestions
Perfect for Festive Gatherings
How to Store Pignoli Cookies
Frequently Asked Questions
The dough is supposed to be sticky and that’s why you need to wet your hands. However, if the cookies sticks to the paper and is not releasing even after cooling, the dough may be too wet. Add almond flour, one tablespoon at a time, until you can easily shape the cookies with wet hands.
The cookie recipe originates from Sicily and traditional pignoli cookies are made from almond paste, granulated sugar and egg whites. They’re soft and chewy, with a crisp exterior edge. The pine nuts provide an extra crunch
Yes, pignoli is the Italian word for pine nuts. They are the edible seeds of pine trees.
More Delicious Cookies to try
Cookies and bars
Cardamom Cookies Recipe
Turkish Recipes
Turkish Almond Cookies (Only 4 Ingredients!)
Italian Recipes
Biscotti Recipe
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Pignoli Cookies
Ingredients
- 7 oz Almond paste, (200 grams)
- ½ cup Granulated sugar
- 1 large Egg white
- 2 tbsp Almond flour, (optional, if needed)
- 1 cup Pine nuts
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking.
- Break the almond paste into small pieces and pulse in a food processor until crumbly. Add the sugar and pulse again until combined.
- Whisk the egg white until frothy, then add it to the almond paste mixture. Blend until the dough comes together. If it’s too sticky to form balls, add almond flour one tablespoon at a time (up to 2 tablespoons max).
- With wet hands, roll the dough into small balls. Gently roll each ball in the pine nuts to coat completely and place on the prepared baking sheet.
- Gently flatten each ball with a slightly wet glass to ensure even baking. Bake for 15-17 minutes or until the cookies are slightly golden.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!!