Name: Pignoli Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 24 ounces almond paste, chilled; 1 1/2 cups (300 grams) granulated sugar; 1 cup (123 grams) powdered sugar; 2 large egg whites; 14 ounces pine nuts (about 3 cups)

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Introduction

Pignoli cookies are delicate Italian treats made with almond paste and coated in crunchy pine nuts. These sweet, chewy cookies are perfect for holidays or anytime you want a nutty, satisfying bite.

A stack of five golden brown cookies sits in the center of a white plate with subtle pink swirl patterns, each cookie topped with large, light beige peanut pieces, giving them a chunky texture. One cookie leans on the stack, showing the peanut pieces clearly on top, and another cookie is broken into two pieces in the front right of the plate, revealing a soft, crumbly inside with more peanuts embedded. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces almond paste, chilled
1 1/2 cups (300 grams) granulated sugar
1 cup (123 grams) powdered sugar
2 large egg whites
14 ounces pine nuts (about 3 cups)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper to prevent sticking and ensure easy removal of cookies.
Step 2: Break the chilled almond paste into chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, powdered sugar, and egg whites. Beat on medium speed until the mixture forms a sticky dough, about 2 minutes, scraping down the sides of the bowl as needed.
Step 3: If not baking immediately, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge before proceeding.
Step 4: Place pine nuts in a small bowl. Scoop 1 level tablespoon of dough, roll it into a ball between your palms, then roll it through the pine nuts, pressing gently so they adhere evenly. Place the coated dough balls on the prepared sheet pan, spacing them about 1 inch apart to allow for spreading.
Step 5: Bake the cookies for 15 to 20 minutes or until they become golden brown. Keep a close eye to prevent overbaking and to maintain a tender texture.
Step 6: Allow the cookies to cool completely on the pan or on a wire rack before serving.

Tips & Variations

For extra flavor, you can add a teaspoon of almond extract to the dough before mixing.
Make sure to chill the almond paste well; it makes handling the dough much easier.
If pine nuts are hard to find, chopped almonds can be used as a substitute, but pine nuts give the classic texture and taste.
Press the pine nuts gently so they stick well but don’t crush the cookies during rolling.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and tender. Avoid refrigerating, as this can make them dry. If needed, reheat gently in a low oven for a few minutes to restore softness.

How to Serve

A white plate sits on a white marbled surface, piled with a stack of seven golden-brown cookies covered generously with light beige pine nuts on their top surfaces. The cookies have a slightly rough texture with small cracks visible, and the nuts add a smooth, rounded contrast. Around the base of the stack, several more cookies lie flat, overlapping each other, showing the same nut-studded tops and crumbly edges. The soft lighting highlights the warm colors and textures, focusing closely on the cookies against a soft, neutral background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 1 month. Just thaw it overnight in the fridge before using.

Why are my pignoli cookies cracking?

Cracking can happen if the dough is too dry or if the oven temperature is too high. Make sure to measure ingredients accurately and bake at 350°F, watching closely towards the end of the baking time.