Pignoli Cookies — also known as pine nut cookies — are a macaroon from Sicily, Italy. They are very popular as a holiday cookie, and 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, 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.
Variations
As with all cookies, there are ways you can alter this recipe to suit your taste buds.
Orange Pignoli Cookies: These cookies incorporate orange zest or juice in the dough, which gives the cookies a slightly citrusy flavor that complements the nuttiness of the pine nuts.
Chocolate Pignoli Cookies: These cookies include cocoa powder or melted chocolate in the dough to create a chocolate and pine-nut flavor combination.
Lemon Pignoli Cookies: Similar to the orange variation, these cookies use lemon zest or juice to add a fresh and tangy flavor to the dough.
Gluten-free Pignoli Cookies: Use almond flour or rice flour to make a gluten-free version.
Savory Pignoli Cookies: If you want a change from the ‘sweet’ variety, use the pine nuts in a savory cookie and mix them with Parmesan cheese, herbs, and spices.
Any tips on how to make the cookies so good?
I recommend scooping them out with a small cookie scoop, to keep them uniform.
How To Store Pignoli Pine-Nut Cookies
Let the cookies cool to room temperature. Line an airtight container with wax or parchment paper; this will prevent the cookies from sticking to each other and keep them fresh. Place a layer of cookies in the container, again making sure the cookies don’t touch each other. If you want to add another layer of cookies, separate them with a sheet of the paper. Keep them in a cool, dry place at room temperature for up to 7 days. Don’t refrigerate the cookies, as this will cause them to dry out. You can also freeze the cookies. Just let them thaw at room temperature before eating.
Pignoli Cookies (Italian Pine-Nut 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
Instructions
- Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with Pompeian Grapeseed Oil Spray.
- Break the almond paste into small pieces; place the pieces in a food processor. Add the granulated and confectioner's 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.
- 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.)
- 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.
- When cooled, dust cookies generously with confectioner's sugar before serving.
I would never think of using pine nuts this way. What an inventive, yummy idea. I think I might borrow this one 🙂
these look amazing. i bet they taste even better. i have had these from a bakery before, but never tried to make them at home. i love to bake sweets so these would be perfect for the holidays.
I have never had pine nut cookies but I know that I would love them from looking at these.
I would love to try these . never had pine nuts before. Looks tasty and the ingredients/recipe are simple.
Oh I forgot about these cookies! My mother-in-law used to make them and I always loved them. Thanks for the recipe – I’m going to give it a try! 🙂
I’ve never tried pine nut cookies! I think I’m going to try and talk my fiancé into making these for Christmas! Happy holidays everyone!
Not too many ingredients for this recipe and very cute story behind it. Sounds like another good one to try out.
Pignoli Cookies are one of my favorite cookies along with Cucidati. Thanks for this recipe. I have always wanted to make them but thought it would be complicated. After seeing this I ‘m going to do it. They are expensive but for the Holidays they are so worth it. Thanks again.
Carol L
These cookies look so delicious and I like the ingredients. I think that these would be a great cookie to make for the Holidays and take to a party! I like the Pine nuts on top!
These look absolutely delicious. I have never heard of or even seen almond paste, and rarely use pine nuts, yet, I find myself wishing I could try this cookie. That is so awesome that you won his heart with these. You know what they say, the way to a mans heart is through his stomach. I believe it, yet, I am a pretty sad cook. I must practice!