Pignoli Cookies

5 from 1 vote

Pignoli cookies are ready in 30 minutes and taste amazing. These Italian cookies are made with almond paste and are perfect for any time of the year.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Italian

Servings: cookies

Author: Shadi HasanzadeNemati

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

US Customary - Metric

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

Wet Hands for Shaping: Wetting your hands prevents the dough from sticking when forming the balls.

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.

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.

Nutrition