Italian Pignoli Cookies
Classic Italian Pignoli Cookies made with almond paste, sugar, egg whites, and pine nuts. Soft, chewy, and delicately nutty, these traditional Italian cookies are ideal for holidays and gifting.
36 Servings
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
Italian Pignoli Cookies are naturally gluten-free except for the small amount of flour used for dusting. To make the recipe fully gluten-free, replace the all-purpose flour with a certified gluten-free flour for handling the dough. Ensure that the almond paste and confectioners’ sugar are labeled gluten-free to avoid cross-contamination.