Pignoli Cookies

5 from 1 vote

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!

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: Italian

Keyword: pignoli cookies

Servings: cookies

Calories: 196kcal

Author: Maria D'Errico

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 *

US Customary - Metric

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