Pignoli Cookies
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Pignoli Cookies are classic Italian cookies made with an almond paste base, coated in pine nuts and dusted with powdered sugar. They are super soft, chewy and loaded with sweet almond flavor.
PIN this Pignoli Cookie recipe to try later!
pignoli cookies
Pignoli Cookies are one of those classic Italian treats that feel extra special, especially since you usually only find them in bakeries. They’re simple to make at home and have a soft, chewy texture that’s bursting with pure almond flavor. Perfect for Christmas cookie trays, gifting, almond lovers, and truly delicious all year long.
If you’re wondering… what exactly are Pignoli Cookies? They’re classic Italian cookies that originated in Southern Sicily, known to be incredibly soft and chewy. The cookies are naturally gluten-free, made from almond paste, and have a warm, nutty flavor. Each cookie is coated in pine nuts that toast beautifully in the oven, giving them their iconic golden exterior.
Other favorite Italian recipes to try are these Lemon Ricotta Cookies, Cannoli Cookies, Italian Easter Bread and Pastina.
Why You’ll Love pignoli cookies
key ingredients
- Almond paste: The star ingredient that gives these cookies their rich almond flavor and chewy, bakery-style texture. Make sure to use almond paste, not marzipan. Marzipan is much sweeter and won’t give the right consistency.
- Pine nuts: The star topping! Pine nuts give Pignoli Cookies their classic golden look and buttery crunch. They toast beautifully in the oven and pair perfectly with the almond paste.
- Large egg: Helps bind the cookie dough together. Make sure the egg is at room temperature.
- Sugar: Sweetens the dough and helps create that lightly crisp exterior while keeping the centers soft and chewy.
- Powdered Sugar or confectioners’ sugar: For dusting, to make the cookies extra pretty.
- Vanilla extract: Adds warmth and enhances the almond flavor. It’s optional but recommended if you want a little extra depth.
how to make pignoli cookies
Make almond paste mixture: Break the almond paste into smaller pieces into a large food processor. Add the sugar and pulse until it becomes a paste and sugar starts to dissolve, about 2 minutes.
Add vanilla extract, salt and egg: Pulse until it becomes a dough.
Chill cookie dough: Remove the sticky dough from the food processor and put it onto a piece of plastic wrap and form into a loose roll or ball of dough. The cookie dough will be soft. Chill for at least 4 hours in the refrigerator.
Form and coat cookie dough balls in pine nuts: Preheat the oven to 350 degrees F and line an baking sheet with parchment paper. Place the pine nuts in a bowl. Spoon out 1 tablespoon of dough and roll it in the pine nuts. They don’t need to be fully covered. Continue with the rest of the cookie dough, placing about 2 inches apart.
Bake cookies: Bake for 16-18 minutes or until the edges are a light golden brown. The centers might be soft and shiny, this is normal. Let the cookies cool and dust with powdered sugar. Enjoy!
recipe variations
- Chocolate-dipped: Dip half the cookies in melted dark chocolate for a decadent chocolatey twist.
- Orange zest or lemon zest: Add 1–2 teaspoons for a citrusy twist.
- Mini cookies: Make bite-sized versions for party platters.
- Mixed nuts: Use half pine nuts, half sliced almonds for a budget-friendly version. Pine nuts can be a bit expensive. You could also substitute all the pine nuts for sliced almonds but the flavor won’t be the same.
recipe tips
- Make sure to use almond paste, not marzipan. They’re not the same!
- Slightly damp hands make rolling the dough SO much easier.
- Let cookies cool fully for the signature shiny top.
- Store in an airtight container to keep their soft texture.
more cookie recipes
leftovers
Store Pignoli Cookies in an airtight container on the counter of a cool area for up to 1 week.
FREEZER FRIENDLY
If you want to freeze these cookies, make sure they are completely cool. Since these cookies are more delicate than most cookies, I recommend adding parchment paper in-between layers and storing them in an airtight container. Before adding them to an airtight container, place the cooled cookies in a freezer to flash freeze and then store.
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Pignoli Cookies
Ingredients
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 whole large egg
- 2/3 cup pine nuts
- 2 tablespoons powdered sugar
Instructions
- Break the almond paste into smaller pieces into a large food processor. Add the sugar and pulse until it becomes a paste and sugar starts to dissolve, about 2 minutes.
- Add the vanilla extract, salt and egg. Pulse until it becomes a dough.
- Remove the dough from the food processor and put it onto a piece of plastic wrap and form into a loose roll or dough ball. The cookie dough will be soft. Chill for at least 4 hours in the refrigerator.
- Preheat the oven to 350 degrees F and line an baking sheet with parchment paper. Place the pine nuts in a bowl.
- Spoon out 1 tablespoon of dough and roll it in the pine nuts. They don't need to be fully covered. Continue with the rest of the cookie dough, placing about 2 inches apart.
- Bake for 16-18 minutes or until the edges are a light golden brown. The centers might be soft and shiny, this is normal. Let the cookies cool and dust with powdered sugar. Enjoy!
My absolute favorite cookies of all