Pignoli Cookies

Why You’ll Love This Recipe

I love these cookies because they’re naturally gluten-free, incredibly easy to make, and packed with almond flavor. The pine nuts add a subtle crunch and rich, nutty taste that pairs perfectly with the chewy almond base. They come together quickly and make a beautiful treat that always feels a little special.

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

• Pine nuts

• Powdered sugar (for dusting, optional)

Directions

I start by breaking up the almond paste in a mixing bowl, then blend it with the sugar until it forms a crumbly mixture. I add in the egg whites, a little at a time, and mix until the dough becomes smooth and sticky.

Next, I scoop small spoonfuls of dough (about 1 to 1.5 inches) and roll them into balls. I press the top of each dough ball into a shallow dish of pine nuts so they stick nicely.

I place the cookies on a parchment-lined baking sheet, pine nut side up, spacing them about 2 inches apart. I bake them at 325°F for 15–18 minutes, or until the edges are lightly golden and the tops are set.

Once baked, I let them cool on the sheet for a few minutes before transferring them to a wire rack. I sometimes dust them with powdered sugar for an extra touch.

Servings and timing

This recipe makes about 18 to 24 cookies, depending on the size.

• Prep Time: 10 minutes

• Cook Time: 15–18 minutes

• Total Time: 25–30 minutes

Variations

Sometimes I add a touch of vanilla or almond extract to enhance the flavor even more. If I’m short on pine nuts, I’ve used slivered almonds or chopped pistachios as a topping. I’ve also shaped the dough into crescents or ovals for a more traditional Italian bakery look.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—after baking and cooling, I place them in a freezer-safe bag or container for up to 2 months. I let them thaw at room temperature before serving. No reheating needed—just enjoy as is.

FAQs

Can I make these without almond paste?

Not really. Almond paste is the key to the chewy texture and rich almond flavor. Marzipan is too sweet and won’t give the same result.

Are pignoli cookies gluten-free?

Yes, they’re naturally gluten-free since there’s no flour in the recipe. I just make sure the almond paste I use doesn’t contain any added wheat ingredients.

Why are my cookies spreading too much?

If the dough is too loose, I chill it for 15–20 minutes before baking. That helps hold their shape better in the oven.

Can I use a food processor to mix the dough?

Yes, and I often do when I want a smoother texture. I pulse the almond paste and sugar together, then add egg whites until it forms a sticky dough.

How do I get the pine nuts to stay on?

I gently press each dough ball into a small bowl of pine nuts before placing them on the baking sheet. The stickiness of the dough helps them adhere without falling off during baking.

Conclusion

Pignoli Cookies are one of my favorite classic Italian treats—sweet, chewy, and full of almond flavor with a beautiful pine nut topping. I love how easy they are to make and how they always feel just a little fancy. Whether I’m baking them for the holidays or just because, they’re always a hit and a reminder that sometimes the simplest ingredients make the best cookies.