Pignoli Cookies
Deliciously tender and nutty Italian almond cookies rolled in pine nuts, perfect for holiday baking or as a thoughtful homemade gift.
Ingredients
For the cookies
- 7 ounces almond paste Look for high-quality, refrigerated tubes
- 1/3 cup granulated white sugar
- 1/3 cup powdered sugar
- 1 medium egg white Room temperature helps with blending
- 1 pinch salt
- 1/2 teaspoon pure almond extract Optional, but recommended
- 1 cup pine nuts For rolling — untoasted or lightly toasted
Instructions
Preheat and Prep
- Heat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Break up the almond paste
- Remove almond paste from its tube, cut into pieces, and place in a food processor. Pulse until broken into small crumbs.
Add sugars
- Add the granulated and powdered sugars and process until evenly mixed.
Add wet ingredients
- Add the egg white, a pinch of salt, and almond extract. Process until a sticky, pliable paste forms.
- If the paste is too loose, add almond flour a tablespoon at a time until it holds shape.
Shape and roll
- Lightly wet your palms to prevent sticking. Use a mini ice cream scoop or small tablespoon to portion dough into balls.
- Roll each ball in pine nuts, pressing the nuts gently to adhere.
Flatten
- Place cookies on the prepared sheet and gently press each ball slightly with a measuring cup or your palm.
Bake
- Bake for 16–20 minutes, until the cookie bottoms are just turning golden while the tops should stay pale.
Cool and finish
- Let cookies cool on the sheet for a few minutes, then transfer to a rack. Dust with icing sugar when fully cool.
Notes
Pignoli cookies can be paired with espresso or strong coffee, and they store well in an airtight container for up to 5 days. They can also be frozen for up to 3 months.