Authentic Italian Pignoli Cookies are just like nonna used to make! These chewy and sweet Italian pine nut cookies are made in the food processor and take just minutes to put together!
This authentic Italian Pignoli Cookie recipe is the only one you need! Made with just a few ingredients, this easy recipe is even better than you'd get an Italian bakery.
If you love classic Italian cookies, don't miss these authentic Taralli Dolci cookies or these Cannoli Cookies or Lemon Ricotta Cookies made with ricotta cheese. For a gluten-free Italian cookie, be sure to these Italian Almond Chocolate Cookies or the classic Amaretti Biscuits. And, for a fall treat, try these Pumpkin Ricotta Cookies!
For another classic Italian dessert, don't miss this Italian Sponge Cake recipe, made with just three ingredients!
Why this Pignoli Cookie Recipe is the BEST!
This authentic Italian Pignoli Cookie recipe is truly the best out there because it is made just like it is in Southern Italy. Plus, it's a unique cookie to have on hand and always a fan favorite.
The recipe is made using almond paste - a classic cookie ingredient often used by Italians and helps to give the cookies a chewy and sweet texture.
Pignoli Cookies are easy to make and come together quick. Combine the ingredients in a food processor for a truly quick and easy cookie recipe.
And, of course, you can't forget the pine nuts. Once the batter is prepared, the dough balls are rolled in pine nuts. This gives them an irresistible crunch and texture.
Pignoli Cookies are a great treat to have on hand for the holidays, cookie exchange, or anytime you are craving a chewy and unique cookie. This authentic recipe for a classic Italian cookie is sure to be one of your favorites.
Ingredients
Italian Pignoli Cookies are made with just a few ingredients: almond paste, sugar, confectioners' sugar (powdered sugar), eggs, salt, and pine nuts.
- Almond Paste: the main ingredient for pignoli cookies is almond paste. You can find almond paste in the baking section in most grocery stores.
- Sugars: I've always used equal amounts of powdered confectioners' sugar and granulated sugar in these cookies. The combination helps both to bind the cookie and add texture.
- Eggs: Pignoli cookies are made using just the egg whites of large eggs. Two of the eggs are added to the food processor. Use another egg if you need extra "glue" to hold the pine nuts on the cookie.
- Pine Nuts: pine nuts are a necessary ingredient in this cookie. You will need about a cup of pine nuts total to roll the cookie dough balls in. You can find pine nuts in the baking section of most grocery stores.
Because this recipe has so few ingredients, there isn't much room for substitutions. If you wanted a less sweet cookie, you could use all confectioners' sugar in place of the granulated sugar.
How to Make Pignoli Cookies
Authentic Italian Pignoli Cookies are made in the food processor. To start, preheat oven to 325 degrees and line a baking sheet with parchment paper.
Step 1: Pull apart chunks of almond paste and add to a food processor. You will need to use a food processor here to break up the paste for the dough.
Step 2: Then, add in the granulated sugar, powdered sugar, and salt. Next, put on the lid and process until mixture resembles a coarse crumb.
Step 3: Add in the two large egg whites. Continue processing until the dough comes together. The mixture will be thick and slightly sticky.
Step 4: Use a cookie scoop to roll the dough into about two dozen equal-sized balls. You may need to wet hands to roll the balls if they are super sticky. Roll the dough balls in the pine nuts and press the nuts gently into the balls. If the pine nuts are not sticking, you may need to dip the ball in beaten egg white before rolling in the pine nuts.
Lastly, add the dough balls to the parchment paper lined baking sheet. Bake the cookies for about 15-18 minutes, or until they start to turn golden brown in color.
Be sure to let the cookies cool completely before removing them from the parchment. They will need to set before you can eat or store them. Dust lightly with confectioners' sugar before serving.
Recipe Tips
- You will need a standard-sized food processor fitted with a blade attachment to make Pignoli Cookies. This is necessary to break up the almond paste and make a smooth dough.
- Break up the almond paste and blend in the food processor before adding the other ingredients.
- This recipe uses grade A large eggs. You will only be using the egg whites. If you are using larger or smaller eggs, know that you will need about ¼ cup of egg white total.
- The dough mixture should be wet enough for the pine nuts to stick to the balls of dough when lightly pressed in. If they are not sticking, roll the balls in beaten egg white before adding on the pine nuts.
- Pignoli Cookies will need to set and cool completely before moving. If you try to move them too soon, they will fall apart.
Recipe FAQs
Pignoli cookies are a popular Italian cookie common in southern Italy and Sicily. They are made using almond paste, sugar, and egg whites, and are then rolled in pine nuts before baking. Pignoli cookies are a common cookie in Italian bakeries and are traditionally served around the holidays.
Almond paste, the main ingredient for Pignoli cookies, is a paste made out of ground almonds, almond extract, and sugar. It is similar to marzipan but not as sweet. You can find almond paste in most grocery store baking sections. The paste comes in a tube-shape and will need to broken up before using.
Store leftover pignoli cookies in an airtight container in the refrigerator. Because they are rolled in pine nuts, which tend to go rancid quickly, you want to keep the cookie as fresh as possible. You can also freeze pignoli cookies in an airtight container for up to a month. Bring to room temperature before eating or enjoy slightly chilled.
More Italian Cookies!
Italian Almond Ricotta Cookies
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Pignoli Cookies
Equipment
- food processor
Ingredients
- 6 ounces pine nuts
- 14 ounces almond paste two 7-ounce tubes
- ¾ cup granulated sugar
- ¾ cup powdered sugar
- 2 large egg whites
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees. Line two baking sheets with parchment; set aside. Place pine nuts in a small bowl; set aside.
- Open the tubes of almond paste and break into one inch chunks using your fingers. Place the paste in the food processor and pulse until the almond paste has broken apart.
- Add the granulated sugar, powdered sugar, and salt to the food processor. Pulse until well combined and mixture forms a crumb. Add in the egg whites and process until a dough forms. (The dough will be slightly sticky).
- Use a cookie scoop to measure out equal amounts of dough. Roll the dough into balls using your hands (use wet hands if the dough is sticky). Place the dough ball in the bowl of pine nuts and gently press in the nuts so they stick to the ball.
- Place the cookie on the lined baking sheet leaving about an inch and half between each cookie (you should be able to fit a dozen cookies on each baking sheet.) Bake on center rack in oven for 15-18 minutes, or until the cookie start to spread and lightly brown.
- Remove the cookies from oven and let cool on the baking sheet completely before moving. If you move the cookie while warm, you risk it falling apart. Dust cookie with powdered sugar before serving (optional).
Video
Notes
- You will need a standard-sized food processor fitted with a blade attachment to make Pignoli Cookies. This is necessary to break up the almond paste and make a smooth dough.
- Break up the almond paste and blend in the food processor before adding the other ingredients.
- This recipe uses grade A large eggs. You will only be using the egg whites. If you are using larger or smaller eggs, know that you will need about ¼ cup of egg white total.
- The dough mixture should be wet enough for the pine nuts to stick to the balls of dough when lightly pressed in. If they are not sticking, roll the balls in beaten egg white before adding on the pine nuts.
- Pignoli Cookies will need to set and cool completely before moving. If you try to move them too soon, they will fall apart.
- Store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to a month.
Kathryn
I grew up eating these cookies and your recipe reminded me of the ones I had from an Italian bakery. So delicious and I love how I can make them myself! Thanks so much!
Kathleen
These classic pignoli cookies look and sound fabulous. Adding to my baking list right now.
Dana
These are so good! Never had pine nuts on cookies before and it works so well!
Kali Alexandria
Such an amazing recipe and so tasty! Thank you!
angelakallison
So happy you enjoyed them!
Elaine
I've never heard of these cookies before. Definitely giving these a try over the weekend. Yummy!
Cynthia Parrino
There awesome! But my oven has to be temperature for 350 not 325. Otherwise, delis!
Dave Guard
I will say if you are setting at 325 I would double the time. I think Cynthia is right. 350 would most likely fit the cook time. 325 the cookies were way underdone.