Pignoli Cookies (Italian Pine Nut Cookies)

Pignoli cookies also known as pine nut cookies is a macaroon typical of Sicily, Italy. It is a very popular Italian cookie and holiday cookie recipe. Pignoli cookies are made with almond paste and pine nuts, but no flour.

True Story: I once won a man’s heart with these Pignoli cookies. Early in the relationship my friend raved about the Pignoli cookies he loved to get whenever he visited Ferrara Bakery in (Little Italy) NYC.  Being of French and German descent myself, I wasn’t familiar with these classic Italian cookies. I scoured the web for a recipe and found them all to be pretty much the same, with the exception of a small amount of flour which I prefer to use in my recipe. The cookies were a huge success, and I won his heart. The relationship didn’t last, but these cookies are still one of my all-time favorite Christmas cookies.

Some of my other favorite classic Christmas cookies and goodies:

Classic Peanut Butter Blossom Cookies
Chocolate Dunked Pistachio Shortbread Cookies
Triple Chocolate Cake Mix Cookies
Christmas Monster Cookies
Peppermint Chocolate Chip Cookies
10 Minute Microwave Peanut Brittle Recipe

Because of the two main ingredients of almond paste and pine nuts, these cookies are a little expensive to make. I think they are so worth the extra dollars, and a real treat for whoever gets to enjoy them.

This cookie dough is a bit sticky, so I recommend lining your baking sheets with parchment paper or spraying them with a nonstick cooking spray.

For your convenience a printable version of the recipe is at the bottom of this post.

Pignoli Cookies

ingredients:

8 ounces almond paste
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1/8 teaspoon salt
1/4 cup flour
2 egg whites (about 6 tablespoons)
1 cup pine nuts

directions:

1. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with Pompeian Grapeseed Oil Spray.

2. Break the almond paste into small pieces; place the pieces in a food processor. Add the granulated and confectioners’ sugars, salt, and the flour. Pulse until the mixture is finely ground. Begin to add the egg whites, a little at a time, just until the dough comes together. You may not need to add all of the egg whites.

3. With slightly wet hands, roll the dough into 1-inch balls. I recommend scooping them out with a small cookie scoop, to keep them uniform. You’re going to get 12 – 15 cookies from this recipe. Roll the balls in the pine nuts, pressing to adhere the nuts (mainly on the tops of the cookies.)

4. Place the balls 2-inches apart on the prepared baking sheet. Slightly flatten the tops of the cookies with your fingers. Bake 15-20 minutes or until golden brown. Remove from the oven, and allow cookies to cool completely on the baking sheets.

5. When cooled, dust cookies generously with confectioner’s sugar before serving.

Pignoli Pine Nut Cookies

About a Mom

4.56 from 9 votes

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Ingredients

  

• 8 ounces almond paste
• 1/2 cup granulated sugar
• 1/2 cup confectioners' sugar
• 1/8 teaspoon salt
• 1/4 cup flour
• 2 egg whites about 6 tablespoons
• 1 cup pine nuts

Instructions

 

• 1. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with Pompeian Grapeseed Oil Spray.
• 2. Break the almond paste into small pieces; place the pieces in a food processor. Add the granulated and confectioners' sugars, salt, and the flour. Pulse until the mixture is finely ground. Begin to add the egg whites, a little at a time, just until the dough comes together. You may not need to add all of the egg whites.
• 3. With slightly wet hands, roll the dough into 1-inch balls. I recommend scooping them out with a small cookie scoop, to keep them uniform. You're going to get 12 - 15 cookies from this recipe. Roll the balls in the pine nuts, pressing to adhere the nuts (mainly on the tops of the cookies.)
• 4. Place the balls 2-inches apart on the prepared baking sheet. Slightly flatten the tops of the cookies with your fingers. Bake 15-20 minutes or until golden brown. Remove from the oven, and allow cookies to cool completely on the baking sheets.
• 5. When cooled, dust cookies generously with confectioner's sugar before serving.

Tried this recipe?Let us know how it was!

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