Imagine a cookie that’s soft, chewy, naturally gluten-free, and crowned with golden pine nuts that toast in the oven like tiny flavor bombs. That’s the Italian pignoli cookie—AKA the show-off at every dessert table. It’s just a handful of ingredients, but the payoff tastes like something from a pastry case in Palermo.
No mixer drama, no cookie spread disasters, just pure almond-pine nut magic. Want a holiday flex that also works on a random Tuesday? This is it.
Why This Recipe Works
- Almond paste + egg whites create a dense, chewy center that stays moist for days.
- Pine nuts on the outside caramelize and add buttery crunch—texture contrast unlocked.
- Powdered sugar keeps the dough smooth and prevents graininess.
- Chilling the dough helps the cookies hold their shape and bake evenly.
- Short ingredient list means the flavors are clean, classic, and very Italian bakery.
Ingredients
- 8 oz (225 g) almond paste (not marzipan)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (60 g) powdered sugar
- 2 large egg whites, room temperature
- 1/2 tsp pure almond extract (optional but traditional)
- 1/4 tsp kosher salt
- 1.5 to 2 cups (170–225 g) pine nuts (pignoli)
- Extra powdered sugar for dusting (optional)
How to Make It – Instructions
- Prep your station: Line two baking sheets with parchment.
Set pine nuts in a shallow bowl. Preheat oven to 325°F (165°C).
- Break down the almond paste: In a food processor, pulse almond paste with granulated sugar until crumbly and evenly distributed.
- Add the rest: Add powdered sugar, salt, and almond extract. Pulse to combine.
With the machine running, pour in egg whites until a thick, sticky dough forms.
- Chill briefly: Scrape the dough into a bowl and chill 20–30 minutes. This makes rolling way less messy.
- Shape: Using a small cookie scoop or wet hands, portion 1–1.5 tablespoon balls. Roll lightly to smooth.
- Coat in pine nuts: Press each ball into the pine nuts to cover the top and sides.
Place on the sheet, nuts side up, spacing 2 inches apart.
- Bake: 15–18 minutes, until edges are lightly golden and pine nuts look toasted. Centers should still be soft.
- Cool: Let cookies set on the sheet 10 minutes, then transfer to a rack. Dust with powdered sugar if you’re feeling extra.
- Wait (briefly): Give them 30 minutes to settle for peak chew.
Yes, it’s worth it.
How to Store
- Room temperature: Airtight container up to 5 days. Layer with parchment to protect the pine nuts.
- Freeze: Up to 2 months. Thaw at room temp in the container to avoid condensation.
- Make-ahead dough: Chill up to 24 hours or freeze scooped balls (unbaked) for 1 month.
Coat in pine nuts just before baking.
What’s Great About This
- Gluten-free by nature—no swaps, no compromises.
- Bakery-level texture with minimal effort. Your stand mixer can rest today.
- Ingredient transparency: You taste almond, pine nut, and a little sweetness. That’s it.
- Holiday hero that’s equally great with espresso on a random afternoon.
Priorities.
What Not to Do
- Don’t use marzipan. It’s sweeter and softer; your cookies will collapse and taste off.
- Don’t skip chilling if your dough is sticky. Warm dough = spread city.
- Don’t overbake. If they’re hard in the oven, they’ll be bricks when cool.
- Don’t cheap out on pine nuts. Old or rancid nuts will ruin the flavor, IMO.
- Don’t pack the dough with flour or starch. This recipe relies on almond paste and egg whites—no extras needed.
Mix It Up
- Citrus twist: Add 1 tsp finely grated lemon or orange zest to the dough.
- Vanilla-almond duet: Swap half the almond extract for vanilla.
- Chocolate moment: Drizzle cooled cookies with thin lines of dark chocolate.
- Mini size: Make 1-teaspoon scoops and bake 10–12 minutes for bite-sized pignoli.
- Sesame swap (budget-friendly): Mix half sesame seeds with pine nuts for a nutty, toasty coating.
FAQ
Can I make these without a food processor?
Yes. Grate the almond paste on a box grater, then mash with sugars using a spatula until sandy.
Stir in egg whites until smooth. It’s a workout, but it works.
Why are my cookies spreading too much?
Likely warm dough or over-measured egg whites. Chill the dough, use room-temperature (not warm) whites, and ensure your almond paste is 8 oz—not less.
Are pine nuts worth the price?
For pignoli cookies, yes.
They’re the whole identity. If you must, cut with sesame or finely chopped almonds, but the flavor won’t be quite the same.
How do I know they’re done?
Edges are lightly golden, tops are just set, and the pine nuts look toasty. The centers should feel soft—firming happens as they cool.
Is almond paste the same as marzipan?
Nope.
Almond paste has more almonds and less sugar; marzipan is sweeter and softer. Using marzipan will change texture and shape (not in a good way, FYI).
Can I reduce the sugar?
A little. Reduce granulated sugar by up to 2 tablespoons without wrecking texture, but sweetness helps balance the pine nuts’ richness.
Wrapping Up
Pignoli cookies are the kind of “how is this so good with so little?” recipe that earns permanent rotation status.
Crisp at the edges, chewy in the middle, toasty on top—it’s a mic drop of a cookie. Keep almond paste in your pantry, splurge on fresh pine nuts, and you’re always 30 minutes from an Italian bakery flex at home. Your coffee’s new best friend is waiting.
