Soft and chewy Italian Pignoli Cookies made with almond paste, egg whites, sugar, and pine nuts for a classic Italian holiday treat.
It’s funny how certain recipes just… stick to your memory like glue, isn’t it? These Italian Pignoli Cookies are one of those for me. Every time I make them, I’m pulled right back into my aunt’s tiny New Jersey kitchen—the one with the squeaky cabinet door and a calendar from 1998 she never bothered to replace. She always made these cookies during Christmastime, and even though I must’ve been way too young to appreciate “authentic Italian pastry,” I remember thinking the pine nuts made them look like something only fancy adults ate.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
There was this one Christmas Eve where my cousins and I were running around like sugared-up gremlins, and my aunt kept yelling, “Don’t touch the pignoli cookies!” in that half-serious, half-laughing tone older relatives use when they’re tired but trying to keep the peace. She would stack them on a glass platter shaped like a giant poinsettia—so kitschy but charming—and I swear those cookies sparkled under the kitchen lights. Maybe my nostalgia’s messing with me, who knows. But even now, making Italian Pignoli Cookies brings back this mix of comfort and chaos that feels so specific to big family gatherings. Sound familiar?
The first time I made them on my own, years later, I remember holding the almond paste like it was a relic and thinking, please let this taste like hers. And somehow, even though nothing in adulthood ever tastes exactly the way it did in childhood, these came pretty close. Or maybe I just needed that connection more than I realized. I don’t know. Food does that to us sometimes, right? Makes us catch our breath a little.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Italian Pignoli Cookies Recipe?
I could give you the logical reasons—yes, Italian Pignoli Cookies are naturally chewy because of the almond paste, and yes, the pine nuts toast while baking and add the most buttery crunch—but that’s not the full truth. There’s something really… nostalgic about them. They’re the kind of cookie that makes you feel like you should be sitting at a kitchen table with a cup of strong coffee while someone older than you explains the family gossip.
They look fancy—pine nuts are basically the jewelry of the cookie world—but honestly they’re easier than most drop cookies. The outside gets this delicate crackle, the inside stays almost marzipan-soft, and every bite has a little warm nuttiness. And they smell like an Italian bakery right before the morning rush, the kind where someone is always yelling in the back but it just feels normal.
Are they the easiest cookies you’ll ever make? Not exactly. Almond paste can be stubborn, and pine nuts cost basically the same as a full tank of gas… but they’re worth it. At least, that’s how I feel every single time I eat one.
Ingredient Notes:
Let me walk you through the ingredients—not in a stiff “technical baking guide” way, just the real-life way I wish someone had explained the first time I tried making Italian Pignoli Cookies myself.
-
Almond Paste:
This is the heart, soul, backbone—whatever word you want—of Italian Pignoli Cookies. Not marzipan. Almond paste is softer, less sweet, more balanced. It’s what gives the cookies their chewy center. -
White Sugar:
Adds structure. Not the most exciting ingredient, but necessary. -
Confectioners’ Sugar:
Helps make the dough smoother. It also gives that soft marshmallowy inside that feels almost like magic. -
Egg Whites:
They hold everything together in the dough, and—you won’t believe how well this works—they help the pine nuts stick on top like tiny helmets. -
Pine Nuts:
Okay, listen. I know they’re expensive. Every time I buy pine nuts, I stare at the price like it personally insulted me. But they make the cookie what it is. They’re buttery, crunchy, and they toast while baking. No substitute tastes exactly the same, though slivered almonds can pinch-hit if it’s a rough month financially. -
Flour for Rolling:
You’re not using flour in the dough, just to keep the sticky dough from clinging to your hands like warm putty.
How To Make Italian Pignoli Cookies?
Here’s how I make my Italian Pignoli Cookies—slow, steady, and with a little bit of storytelling mixed in.
Step 1: Prep the Baking Sheets
Preheat your oven to 325°F (165°C). Line two baking sheets with foil and lightly spray them. Foil helps them bake more evenly—no idea why, but it works every time.
Step 2: Make the Dough
Throw the almond paste and white sugar into a food processor. Blend until they sort of crumble together. Add confectioners’ sugar and two egg whites. Blend again. The dough will be sticky. Like, really sticky. Don’t panic—that’s exactly what you want.
Step 3: Prep the Coating Stations
Whisk the other two egg whites in a bowl. Spread the pine nuts on a plate. This assembly line situation always makes me feel like I’m in one of those old cookie commercials, but you’ll be glad you did it this way.
Step 4: Roll and Coat the Dough
Lightly flour your hands and roll the dough into 1-inch balls. Dip each one into the egg whites, let any excess drip, then roll the cookie in pine nuts. Press just a little so the nuts stick. If a few fall off, honestly, don’t sweat it. Imperfections make these cookies look more charming.
Step 5: Shape & Arrange
Place them on the baking sheets and gently flatten them. They won’t spread very much, so this step shapes the final cookie.
Step 6: Bake
Bake for 15–18 minutes, or until they’re lightly golden. Let them cool for a minute before moving them to a rack. They’ll still look soft—don’t worry, they firm up as they cool.
Storage Options:
Here’s the good news about Italian Pignoli Cookies: they store beautifully. In an airtight container, they last about four days at room temp (or at least they’re supposed to… mine usually disappear in two). Pop them in the fridge and you’ll get about a week. Freeze them? Two months, easily.
Want To Save This Recipe?
And honestly, frozen Italian Pignoli Cookies taste amazing after just a few minutes of thawing… don’t ask me how I know that.
Variations and Substitutions:
You can definitely play around with Italian Pignoli Cookies. Here are some ideas:
-
Dip them in dark chocolate once they’re cool for a more dramatic flair.
-
Add orange zest or lemon zest to brighten the almond flavor (my aunt would probably roll her eyes, but I swear it’s good).
-
Use chopped almonds instead of pine nuts if the price of pine nuts makes you momentarily reconsider your life choices.
-
Make them gluten-free — they pretty much already are, just check your almond paste.
Ever tried a chocolate-dipped pignoli cookie? It’s dangerous. You’ve been warned.
What to Serve with Italian Pignoli Cookies?
These cookies are small, but they demand a good pairing:
-
A hot espresso (classic Italian situation)
-
Strong black tea
-
Cappuccino on a lazy weekend morning
-
Amaretto after dinner
If you’ve never dunked a warm Italian Pignoli Cookie into hot coffee… oh my gosh. Try it. Trust me.
Frequently Asked Questions:
Do I really need almond paste?
Yep. Nothing else behaves quite the same.
What if I don’t have a food processor?
You can break the almond paste up by hand. It’s a workout, but doable.
Can I make them ahead?
Definitely. Italian Pignoli Cookies freeze like a dream.
And that’s it, friend — my honest, imperfect, sentimental guide to Italian Pignoli Cookies. If you make them, I’d truly love to hear how they turned out… and whether they pulled you into any unexpected memories of your own.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Pignoli Cookies
Ingredients
Cookie Dough
- Cooking spray
- 12 ounces almond paste
- ½ cup white sugar
- 1 cup confectioners’ sugar
- 2 egg whites
Coating
- 2 additional egg whites lightly whisked
- 1 ½ cups pine nuts
- All-purpose flour for dusting hands
Instructions
Prepare the Baking Sheets
- Preheat the oven to 325°F (165°C). Line two baking sheets with aluminum foil and lightly grease the foil with cooking spray to prevent sticking.
Combine the Almond Paste and Sugar
- Place the almond paste and white sugar into a food processor. Blend until the mixture is broken down and evenly combined.
Add the Remaining Ingredients
- Add the confectioners’ sugar and 2 egg whites to the mixture. Blend again until a smooth, cohesive dough forms.
Prepare the Coating Stations
- Whisk the remaining 2 egg whites in a small bowl. Spread the pine nuts onto a shallow plate.
Shape the Dough
- Lightly dust your hands with flour. Roll small portions of the dough into 1-inch balls.
Coat the Dough Balls
- Dip each ball into the whisked egg whites, allowing excess to drip off. Roll the dough balls in the pine nuts, pressing gently to ensure the nuts adhere evenly.
Arrange and Flatten the Cookies
- Place the coated dough balls onto the prepared baking sheets. Flatten each one slightly to form a round approximately 1½ inches wide.
Bake the Cookies
- Bake for 15–18 minutes, or until the Italian Pignoli Cookies are lightly golden. Allow the cookies to rest briefly on the baking sheets before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
