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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.

Pignoli Pine Nut Cookies

About a Mom
4.58 from 7 votes


  • 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


  • 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.
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