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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.

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)

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

Find it online: https://cookedbymaya.com/pignoli-cookies/