Pignoli Cookies

Pignoli Cookies are classic Italian almond cookies topped with buttery pine nuts and baked until lightly golden and chewy. I love making these traditional Sicilian treats around the holidays—or anytime I want something a little special with coffee or dessert. They’re naturally gluten-free, full of almond flavor, and incredibly easy to make.

Why You’ll Love This Recipe

I love this recipe because it uses just a handful of ingredients and delivers big flavor with minimal effort. The almond paste gives the cookies their signature chewy texture, while the pine nuts toast perfectly on top during baking. They feel fancy, but they’re actually one of the simplest cookies I bake—and they’re always a hit at cookie swaps or family gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond paste

• Granulated sugar

• Egg whites

• Salt

• Pine nuts

• Powdered sugar (for dusting, optional)

Directions

1. I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. I break the almond paste into small pieces and mix it with the sugar in a food processor or mixing bowl until crumbly and well combined.

3. I add the egg whites and a pinch of salt, mixing until I get a thick, sticky dough.

4. I scoop the dough into small balls and press the tops into a bowl of pine nuts so they stick.

5. I place the cookies (pine nut side up) on the baking sheet, spacing them slightly apart.

6. I bake them for 18–20 minutes, or until the tops are lightly golden and the edges are just starting to brown.

7. I let them cool completely before dusting with powdered sugar, if I’m using it.

Servings and timing

This recipe makes about 20 to 24 cookies and takes around 30 minutes total, including prep and baking. They’re perfect for the holidays, parties, or keeping on hand for a sweet bite with coffee.

Variations

• I use slivered almonds or chopped pistachios when I don’t have pine nuts.

• I add a tiny splash of almond extract for extra almond flavor.

• I roll the dough balls in powdered sugar before baking for a crinkle effect.

• I dip the bottoms in melted chocolate for a fancy twist.

• I use a piping bag to portion the dough if I want uniform cookies.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 2 months—I just separate layers with parchment paper. No reheating needed—just thaw at room temperature if frozen.

FAQs

What is almond paste, and can I substitute it?

Almond paste is a sweet blend of ground almonds and sugar. It’s different from marzipan, which is sweeter. I don’t recommend substituting it for marzipan, but I sometimes make my own almond paste if I can’t find it in stores.

Are these cookies gluten-free?

Yes, they’re naturally gluten-free since they don’t contain any flour.

Why are my cookies spreading too much?

It might be because the dough is too warm or the egg whites were too large. I chill the dough slightly if it seems too soft before baking.

Do I need to toast the pine nuts first?

No, they’ll toast beautifully on top of the cookies as they bake, turning golden and flavorful.

Can I make these ahead of time?

Absolutely. I often make the dough ahead and refrigerate it overnight. I also freeze baked cookies for a quick treat later.

Conclusion

Pignoli Cookies are one of those timeless, elegant desserts I never get tired of making. With their chewy almond centers and toasty pine nut topping, they deliver just the right mix of texture and flavor in every bite. Whether I’m making them for the holidays or just a cozy afternoon snack, they always bring a touch of Italian warmth to my kitchen.

Pignoli Cookies

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Pignoli Cookies are chewy, almond-flavored Italian cookies topped with toasted pine nuts. Naturally gluten-free and made with almond paste, these elegant cookies are a classic treat during the holidays or alongside coffee.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 20–24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

• 8 oz almond paste
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/4 tsp salt
• 3/4 cup pine nuts
• Powdered sugar for dusting (optional)

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Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Break almond paste into pieces and mix with sugar in a food processor or mixing bowl until crumbly and combined.
3. Add egg whites and salt. Mix until a thick, sticky dough forms.
4. Scoop dough into small balls (about 1 tablespoon each). Press tops into pine nuts.
5. Place on baking sheet, pine nut side up, spacing slightly apart.
6. Bake for 18–20 minutes, until tops are golden and edges just begin to brown.
7. Cool completely. Dust with powdered sugar if desired.

Notes

• Use slivered almonds or pistachios if pine nuts aren’t available.
• Add a drop of almond extract for a flavor boost.
• Roll in powdered sugar before baking for a crinkle finish.
• Freeze baked cookies for up to 2 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 9g
• Sodium: 30mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg