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Pignoli Cookies Recipe

Delicate almond cookies coated in crunchy pine nuts, lightly golden and chewy inside, offering a classic Italian-style treat with rich almond flavor in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15
Course: Dessert
Cuisine: Italian
Calories: 89
Ingredients Equipment Method

Ingredients
  

  • 1 7-ounce package almond paste, sliced or broken into pieces
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg white
  • ⅛ teaspoon sea salt
  • ½ cup almond flour
  • ¾ cup pine nuts

Equipment

  • Food processor
  • Large baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Small bowl (for pine nuts)
  • Spoon or cookie scoop
  • Wire cooling rack

Method
 

  1. Start by preheating your oven to 325°F and lining a baking sheet with parchment paper.
  2. Add the almond paste, granulated sugar, powdered sugar, egg white, and salt to a food processor. Pulse until everything comes together into a thick, smooth paste.
  3. Transfer the mixture to a bowl, add the almond flour, and stir until fully combined.
  4. Pour the pine nuts into a small bowl. Scoop out heaping tablespoons of dough and roll them gently into balls. If the dough feels too soft, pop it into the fridge for 5 minutes to firm up.
  5. Roll each dough ball in the pine nuts, lightly pressing so they stick. Place the cookies on the baking sheet, leaving some space between each one.
  6. Gently press down on the tops to flatten slightly, then bake for 18–22 minutes, until the edges are lightly golden.
  7. Let the cookies cool on the baking sheet for about 10 minutes, then move them to a wire rack to cool completely.