Pignoli cookies are a traditional Italian treat, known for their rich almond flavor. The dough is rolled in pine nuts before baking, giving these cookies a perfectly chewy interior with a hint of crunch. They are very easy to make with simple, quality ingredients!
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
One of the first things I learned after marrying a southern Italian is they know a thing or two about cookies! I was introduced to these amazing pignoli, a favorite treat in southern Italian and Sicilian families. Growing up in a Genovese family, I love cooking with pine nuts, like in this pasta al pesto. But I had never eaten a sweet treat with pine nuts and almonds – and I was hooked! The rich almond flavors are really enhanced by the buttery pine nuts.
Nothing compares to well made pignoli. They are perfectly soft and chewy on the inside, with a crunchy exterior of toasted pine nuts. I have found a wide variation of quality in store bought versions, so I decided to take matters into my own hands and develop my own recipe! I am excited to share this with you after extensive testing to get the cookies just right.
When I created this recipe, I set out to solve the hardest problem with making pignoli – dough that is very sticky and difficult to handle. My version has a dough that is easier to work with, while preserving the soft and chewy texture that pignoli is known for. They are very easy to make with all simple ingredients!
Pignoli are perfect for the holidays or any time you need a sweet treat. I love to serve them on a cookie tray alongside my walnut biscotti, Italian wedding cookies, 3 ingredient brown sugar cookies, savoiardi (ladyfingers), and lemon blueberry cookies. If you're looking for more authentic baking recipes using almonds, I recommend checking out this delicious Italian almond cake! It's bursting with rich almond flavor.
Jump to:
Ingredients
Ingredient Notes
- Almond paste: this gives the dough a rich almond flavor with a soft and chewy texture. You can use store bought or homemade almond paste. I highly recommend making your own since it's very easy and uses all simple ingredients! I also find the flavor is better. The notes section of the recipe card will walk you through how to make your own almond paste if you would like to do so. If using store bought, it's important to use a product that contains equal amounts of almonds and sugar. This maintains the right moisture level and I find it's easier to blend into the other ingredients. Avoid using marzipan because it has a higher sugar content that can make the dough too moist, yielding a cookie that is too soft and sweet.
- Pine nuts: "pignoli" means "pine nut" in Italian, a fitting name for these cookies since pine nuts are the star. It's important to choose fresh, high quality pine nuts since the flavors really come through. They should be unroasted and unsalted because they will toast up perfectly when baking in the oven. Since pine nuts have a high oil content, they may become rancid with age. I always recommend checking the expiration date before baking with them to avoid grassy and bitter pine nuts.
- Egg whites: this recipes uses only the egg whites to provide a light and airy texture. They are neutral tasting, allowing the almond and pine nut flavors to shine. I love using pasture-raised eggs since I find the egg whites have a richer flavor. You can save the yolks for another recipe, like this amazing salted caramel budino!
See recipe card for quantities.
Substitutions and Variations
- Cane sugar: you can substitute this with granulated sugar.
- Almond extract: if you don't have any on hand, you can use vanilla extract instead. The almond flavor will be a bit less intense, but the vanilla complements it well.
- Pine nuts: although pignoli are traditionally made with pine nuts, you can roll these cookies in a different type of nut if you prefer. Chopped walnuts, almonds, or pecans are delicious options. Although the cookies would no longer be considered pignoli in the classic sense, it's fun to make your own inspired creation!
- Top with powdered sugar: for a festive look, you can dust the tops of the cookies with a bit of powdered sugar after they are done baking.
Instructions
Step 1: preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
Step 2: break the almond paste into small pieces, placing them inside the bowl of a food processor. Add the cane sugar and salt. Blend until a sandy mixture forms. Then add the egg whites and almond extract. Blend until it combines into a smooth dough. The dough will be very sticky but should be firm enough to scoop into balls.
Step 3: arrange the pine nuts in a shallow bowl. Scoop a heaping tablespoon-sized ball of dough (about 28 grams) and drop it directly on top of the pine nuts. Roll the ball around until it is coated with pine nuts on all sides. Then place the ball of dough on the prepared baking sheet. Repeat with the remaining dough, ensuring the balls are spaced at least 2 inches apart on the baking sheet to allow room for spreading.
Step 4: Bake for 12 to 17 minutes, or until the edges of the cookies are lightly golden and the pine nuts are toasted. Watch very carefully to prevent burning. The cookies may look a little under done when removing them from the oven, but they will darken a bit more as they cool. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!
Storage
You can store these cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. If freezing, place parchment paper between each row of cookies to prevent sticking.
You can make the dough up to 24 hours in advance, storing it in an airtight container in the refrigerator. Leave the dough at room temperature for 30 minutes before scooping it into balls. Then bake as instructed.
See the USDA Leftovers and Food Safety guide for more information about storing leftovers safely.
Expert tips
- Use a spring-loaded cookie scooper to scoop out balls of dough. The spring allows you to easily drop the dough directly into the pine nuts for rolling. This minimizes your contact with the sticky dough and it will be easier to handle once coated in pine nuts. If you don't have a spring-loaded cookie scooper, you can instead use a tablespoon-sized measuring spoon. Then use a second spoon to transfer the dough from the measuring spoon into the pine nuts for rolling.
- Use a homemade almond paste for the best flavor. Doing so also helps to avoid unwanted preservatives and additives that may be found in store bought versions. Homemade almond paste is very easy to make, and I will show you how in the notes section of the recipe card!
- Watch the cookies carefully during the last few minutes of baking to prevent burning. Due to the relatively high sugar content, the cookies can burn quickly if left in the oven too long. When done, the edges will be lightly golden with toasted pine nuts. They may look a little pale and under done when removing them from the oven, but they will darken a bit more as they cool due to the residual heat.
FAQ
Yes, you can make the pignoli cookies using a stand mixer instead of a food processor. You would follow the same steps, using a paddle attachment on low to medium speed until the dough is smooth and uniform.
Although I find the pignoli dough in this recipe is easier to handle than some others, it's still a very sticky dough. This is necessary to produce the soft and chewy texture that pignoli is known for. It's important to minimize your contact with the dough since it will stick to your hands. I recommend scooping the dough with a spring-loaded cookie scooper or measuring spoon and dropping it directly into the pine nuts for rolling. Once the ball of dough is coated with pine nuts, it will be easy to handle and transfer to a baking sheet. If you find the dough is still too difficult to handle, you can chill it for 30 minutes before scooping it into balls. This can firm up the dough and make it easier to work with.
Related
Looking for more delicious Italian cookie recipes? Try these favorites:
Did you make this recipe? Leave a star rating and comment below. Subscribe to my newsletter for delicious recipes straight to your inbox!
Recipe
Pignoli Cookies
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
Ingredients
- 16 ounces almond paste (see the notes section for how to make your own)*
- 1 cup cane sugar *
- 2 large egg whites
- ¼ teaspoon kosher salt
- 1 teaspoon almond extract *
- 2 cups pine nuts *
Instructions
- Preheat the oven and prepare a baking sheet: preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper and set aside.
- Make the dough: break the almond paste into small pieces and place inside the bowl of a food processor. Add the cane sugar and salt. Blend until it forms a sandy mixture. Then add the egg whites and almond extract. Blend until combined into a smooth dough. The dough will be very sticky but should be thick enough to scoop into balls.
- Roll the dough in pine nuts: place the pine nuts in a shallow bowl. Scoop a heaping tablespoon-sized ball of dough (about 28 grams) and drop it directly on top of the pine nuts. Roll the ball of dough around until it is coated with pine nuts on all sides. The dough will be very sticky, but the pine nuts will make it easier to handle. Once coated, place the ball of dough on the prepared baking sheet. Repeat with the remainder of the dough. Ensure the balls of dough are at least 2 inches apart on the baking sheet so they don't spread into each other as they bake.
- Bake: place in the oven and bake for 12 to 17 minutes, or until the edges of the cookies are lightly golden and the pine nuts are toasted. Watch carefully to prevent burning. The cookies may look a little under done when removing them from the oven, but they will darken a bit more as they cool. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!
Video
Notes
- Almond paste: you can use store bought or homemade. If using store bought, choose one with equal parts almonds and sugar for the best consistency. Avoid using marzipan because it can make the dough too moist and sweet. I always make my own almond paste because I love the flavor and it uses simpler ingredients. Here's how to make homemade almond paste: combine 2 cups (226 grams) almond flour, 2 cups (226 grams) powdered sugar, and ¼ teaspoon kosher salt in a food processor. Mix until just combined. Then add 1 egg white and 1½ teaspoons of almond extract. Mix for 2 to 3 minutes, until it forms a malleable ball. If it is not coming together, gradually add more egg white until it forms the ball. Shape it into a log and wrap in plastic. Refrigerate for at least 24 hours before use so the flavors develop. It can be stored tightly wrapped in the refrigerator for up to 1 month or in the freezer for up to 3 months.
- Cane sugar: you can substitute this with the same amount of granulated sugar.
- Almond extract: if you don't have any, you can substitute with the same amount of vanilla extract. The almond flavor will be less intense, but the vanilla is a great complement.
- Pine nuts: you can use a different nut if preferred. Chopped walnuts, almonds, or pecans would be delicious. Although the cookies will no longer be traditional pignoli without the pine nuts, it's fun to make your own delicious creation!
- Top with powdered sugar: for a festive touch, you can dust the tops of the cookies with powdered sugar after they are done baking.
- Equipment: since the dough is sticky, I highly recommend using a spring-loaded cookie scooper. This allows you to easily drop the balls of dough directly into the pine nuts for rolling. If you don't have one, you can use a tablespoon-sized measuring spoon. Then use a second spoon to help transfer the dough directly into the pine nuts for rolling.
- Storage: store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. If freezing, place parchment paper between each row of cookies to prevent them from sticking together.
- Make ahead: you can make the dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Leave at room temperature for 30 minutes before scooping the dough into balls. Then bake as directed.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
rd says
I am a true cookie lover, but these delectable bites bring a whole new world of cookie wonderfulness to my life. The almond flavor is exquisite, and the gently toasted pine nuts are a true delight. The cookies are rich and tasty, with a complex flavor and just the perfect level of sweetness. You owe it to yourself (and your loved ones!) to give these amazing cookies a try. You won’t be sorry!
Maria D'Errico says
I'm so happy you enjoyed the cookies!