Easy Pignoli Cookies (Italian Pine Nut Cookie Recipe)
These Italian Pignoli Cookies are simple cookies perfect for the holidays. It’s an easy recipe that’s classic and tastes like it comes from an Italian bakery. These pignoli cookies are a delightful treat, combining the rich, nutty flavor of almond paste with the buttery crunch of pine nuts. Perfectly golden and dusted with confectioners’ sugar, they’re an elegant addition to any dessert table!
Growing up, some of my fondest memories were visiting the local Italian bakery with my mom. I’d eagerly press my nose against the glass, mesmerized by the rows of colorful rainbow cookies and the delicate, nutty pignoli cookies that always called my name. And who can forget those famous sprinkle cookies?
I remember picking out different cookies and then wrapping them in a box with a string coming down from the ceiling. Those flavors have stayed with me, inspiring my love for creating and sharing the best pignoli cookie recipe today.
I hope you and your family enjoy these cookies at your next special occasion. And, if you’re looking for more cookie recipes, I suggest you try my traditional chocolate chip cookies (my favorite cookies) chocolate chip cookies with walnuts, and my pumpkin spice cookies! Or, try my favorite Christmas cookie, my brown butter sugar cookies!
Why You’ll Love This Recipe
- Irresistibly Nutty Flavor – The combination of rich almond paste and crunchy pine nuts creates a perfectly balanced, nutty flavor that’s both satisfying and unique.
- Chewy Texture – These authentic Italian pine nut cookies have a tender, chewy center with a slight crisp on the edges, making each bite a delicious!
Ingredients
- Almond Paste – Almond paste is one of the main ingredients, giving the cookies their rich almond flavor and chewy texture. When buying almond paste, make sure you grab one with a high almond content—at least 50%—for the best flavor. If it’s too hard to break up, warm it in the microwave for a few seconds to soften it up. To make this recipe faster, I skip the homemade almond pace and purchase mine from one of my local grocery stores.
- Granulated Sugar – Sugar sweetens the deal, balancing the almond’s natural nuttiness and helping the cookies brown beautifully in the oven. Regular granulated sugar works perfectly, but if you want a slightly finer texture, you can pulse it in a food processor for a few seconds.
- Egg Whites – Egg whites give these cookies their lightness, creating that delicate, airy interior while still holding everything together. Use room temperature egg whites—they whip up faster and fuller. If you’re short on time, you can warm the eggs in a bowl of warm water for a few minutes.
- Pine Nuts (Pignoli Nuts) – Buttery pine nuts add that signature crunch and a buttery flavor that complements the almond paste perfectly. They also make the cookies look beautiful and inviting. Pine nuts can be pricey, so look for them in bulk bins where you can buy just what you need. Store any extras in the freezer to keep them fresh.
- Confectioners’ Sugar – A light dusting of confectioners’ sugar gives these cookies a sweet finish and makes them look irresistible. Sift the sugar before dusting to avoid clumps and get that perfect, snowy coating.
This traditional Italian cookie recipe includes no flour! Yes, these cookies are naturally gluten-free! This is the authentic way to make these traditional pignoli cookies – no almond flour or wheat flour, any flour at all for this cookie dough.
Additions
- Vanilla Extract – A teaspoon of vanilla extract can add a warm, sweet undertone that complements the almond flavor.
- Lemon Zest – Adding the zest of one lemon can introduce a subtle citrusy brightness. You could also add orange zest to these Italian cookies.
- Amaretto Liqueur – A tablespoon of amaretto liqueur could deepen the almond flavor and add a touch of sophistication.
- Honey – Replacing a small portion of the sugar with honey (about 1-2 tablespoons) can give the cookies a slightly chewier texture and a hint of floral sweetness.
- Almond Extract – For an extra intense almond flavor, consider adding ½ teaspoon of almond extract to the dough.
Step by Step Instructions
Preheat your oven: Start by preheating your oven to 325° Fahrenheit (165° Celsius). Line two baking sheets with parchment paper to ensure the cookies don’t stick.
Prepare the almond paste: Break the almond paste into small pieces and place them in a large mixing bowl.
Gradually add the granulated sugar, mixing with your hands or a spatula until the mixture is well combined and crumbly. Make sure the sugar is fully incorporated with the almond paste to achieve the right texture.
Beat the egg whites: In a separate bowl, beat the egg whites using an electric or hand mixer on medium-high speed until stiff peaks form. The egg whites should be glossy and firm, holding their shape when you lift the beaters.
Combine and mix: Gently fold the beaten egg whites into the almond paste mixture. Start by adding a small portion of the egg whites to lighten the mixture, then fold in the rest. Use a gentle folding motion to avoid deflating the egg whites. The final mixture should be a little sticky and dense, perfect for shaping.
Shape the cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls between your palms. If the dough is sticky, lightly dampen your hands with water. Roll each ball of dough in a small bowl with the crunchy pine nuts until fully coated, pressing lightly so the nuts adhere well.
Arrange and flatten: Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each ball slightly with the palm of your hand or the back of a spoon to about ½ inch thickness.
Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes. The cookies are done when they are golden brown around the edges and just set in the center. Rotate the baking sheets halfway through baking for even browning.
Cool and dust: Remove the cookie sheet from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, lightly dust them with confectioners’ sugar for a delicate finish.
Store: These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. To keep them from sticking together, place a piece of parchment paper between layers.
Tips and Notes
- Softening Almond Paste – If your almond paste is hard, soften it slightly in the microwave for 10-15 seconds. This makes it easier to blend with the sugar and will prevent you from having a hard time.
- Room Temperature Egg Whites – Make sure your egg whites are at room temperature before beating them. They’ll whip up better and give the cookies that light, airy texture.
- Proper Folding Technique – When folding the egg whites into the almond paste mixture, use a gentle motion to avoid deflating the whites. This will help keep the cookies light and tender.
- Preventing Sticky Hands – If the dough is too sticky to handle, lightly dampen your hands with water before rolling the dough into balls. This simple trick will make shaping the cookies much easier.
Serving Suggestions
- With Espresso – Serve these cookies alongside a shot of espresso or cappuccino for a classic Italian pairing. The nutty flavors of the cookies complement the bold, rich taste of coffee perfectly! Speaking of coffee, serve up some of my vanilla vodka espresso martinis too!
- On a Dessert Platter – Arrange the pignoli cookies on a dessert platter with other Italian treats like rainbow cookies, biscotti, and cannoli. It’s a great way to offer a variety of flavors and textures for your guests.
- As a Gift – Pack these cookies in a decorative tin or box, lined with parchment paper, as a thoughtful homemade gift. They’re perfect for holidays, special occasions, or simply to show someone you care.
Storage Instructions
- Store the cookies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent them from sticking together.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Pignoli Cookies (Italian Pine Nut Cookie Recipe)
Equipment
- large mixing bowl
- Electric mixer
- Spatula or sturdy spoon
- Baking sheets
- parchment paper
- Fine-mesh sieve (for dusting)
- Wire rack (for cooling)
Ingredients
- 2 cups almond paste
- 1 cup granulated sugar
- 2 egg whites
- 1 cup pine nuts pignoli nuts
- Confectioners’ sugar for dusting
Instructions
Preheat your oven:
- Preheat to 325° Fahrenheit (165° Celsius). Line two baking sheets with parchment paper to prevent sticking.
Prepare the almond paste:
- Break the almond paste into small pieces and place them in a large mixing bowl. Gradually add the granulated sugar, mixing with your hands or a spatula until the mixture is well combined and crumbly.
Beat the egg whites:
- In a separate bowl, beat the egg whites using an electric mixer on medium-high speed until stiff peaks form. The egg whites should be glossy and firm.
Combine and mix:
- Gently fold the beaten egg whites into the almond paste mixture.
- Start by adding a small portion of the egg whites to lighten the mixture, then fold in the rest using a gentle motion to avoid deflating the egg whites. The final mixture should be sticky and dense.
Shape the cookies:
- Scoop out tablespoon-sized portions of the dough and roll them into balls between your palms. If the dough is sticky, lightly dampen your hands with water.
- Roll each ball in the pine nuts until fully coated, pressing lightly so the nuts adhere.
Arrange and flatten:
- Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each ball slightly with the palm of your hand or the back of a spoon to about ½ inch thickness.
Bake:
- Place the baking sheets in the preheated oven and bake for 15-18 minutes. The cookies are done when they are golden brown around the edges and just set in the center.
- Rotate the baking sheets halfway through baking for even browning.
Cool and dust:
- Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, lightly dust them with confectioners’ sugar using a fine-mesh sieve for a delicate finish.
- Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Use parchment paper between layers to prevent sticking.
My grandma used to make these pine nut cookies (pignoli cookies) growing up. I tried these and they taste just like hers did, and now I can share this recipe with my kids!