Italian Pignoli (Pine Nut) Cookies

By • March 19, 2010 10 Comments

93 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Biscotti may be the stars of Italian cookies but pignoli cookies are the talented understudies just waiting to be discovered. Pignoli cookies are mildly sweet yet have a full-bodied nutty flavor from almond paste that lingers pleasantly on your palate. The crispy exterior reveals a chewy interior that gently pulls away as you bite it. Once you taste a pignoli cookie, you may just think it's a star.Food Blogga

Makes about 30 cookies

  • 2 1/2 cups pine nuts
  • 1 (7-ounce) tube of almond paste
  • 3/4 cup sugar
  • 2 egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Powered sugar for garnish, optional
  1. Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.
  2. Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
  3. Cool on racks. Dust with powdered sugar before serving, if desired. Stored in an airtight container, cookies should last for 7-10 days.

More Great Recipes: Cookies|Desserts

💬 View Comments ()

Comments (10) Questions (0)


over 1 year ago AE

I was apprehensive about making these because I did a bit of reading about almond paste and thought if I didn't get the type in a can, I would have a disaster on my hands. Well, that was not the case. A tube of almond paste was fine and the cookies, which I have now made a few times, are superb.


over 4 years ago hennef7

Made them this morning with my home-made almond paste.and they are yummy! Thanks for the recipe!


about 5 years ago ZiggyPiecrust

Pignoli cookies have always been my favorite but I have never made them until today! These are just too good to only eat at Christmas time - Thank you for this recipe.
BTW - no icing sugar for me, they are perfect without it.


over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

I finally made these last night - yum! Who needs biscotti when you can have pignoli? Double thumbs up!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Hmmm, I'm thinking perhaps these would be interesting -- and tasty -- using my Savory Toasted Pine Nuts (recipe on this site) and maybe just a bit less sugar. Great recipe. Thanks for posting it!! ;o)


over 5 years ago MaMaZu

Such a great cookie!


over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

I just noticed this recipe - and I am so glad because these are my favorite cookies on the planet OK well these and molasses ginger snaps. But THESE I have never made before and now I can so THANK YOU for the recipe!


over 5 years ago Food Blogga

Well, I'm so happy to hear it! They are beyond simple to make and taste better than store bought version I have ever had.


over 5 years ago Food Blogga

You're so welcome! I love this recipe. It's so easy.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Love pignoli cookies! Thanks for the recipe.