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Pignoli Cookies are soft, chewy almond cookies with a crunchy pine nut exterior. This gluten free, 5-ingredient, no-chill recipe makes classic Italian cookies at their very best.
There is nothing like biting into a pignoli cookie! The contrast between the soft, chewy almond interior and the golden, toasted pine-nut exterior is the best thing on Earth. The delightful almond flavor sets these apart from other cookies on your tray!
I have a deep, abiding love for almonds in desserts, and you also get all the benefits of my time as the Executive Pastry Chef in a Manhattan Italian restaurant! Want to make a pizzelle cookie, almond crescent cookie, a semolina tart crust, or the best torta caprese you’ve ever had? I’m your lady, because I’ve made literally thousands!
This particular pignoli recipe has it all–almond, Italian, pine nut, perfection.
Table of Contents
Why you will love this pignoli cookies recipe:
- Naturally gluten free. These cookies don’t have an ounce of gluten.
- Ready in less than 30 minutes. This easy cookie dough can be entirely made in a food processor. Your dough can actually be in the oven in 10 minutes!
- Developed by an Italian dessert professional: While the Executive Pastry Chef in a NYC Italian restaurant, I fine-tuned this recipe. I even adjusted the sugar ratio to have the absolute best taste and texture.
Professional tips for the best pignoli:
- Let your kitchen appliances do the work. While you can technically mix this by hand, I use a food processor or stand mixer. Almond paste is a beast to mix.
- Don’t over-beat your egg whites. Your egg whites need to be at a consistency where they are no longer frothy so that they have the proper structure for this recipe. Do not whip them to stiff peaks, save that for your Italian Meringue Buttercream!
- Use a cookie scoop to portion your dough. This dough is a bit sticky. I recommend using a cookie scoop to get even and no-hassle dough balls.
What are Pignoli cookies?
Pine nuts are also called ‘pignoli’ in Italian, which is where the cookies get their name. These authentic Italian pine nut cookies have a soft, chewy almond-flavored inside, and a crunchy pine nut outside. This cookie is a special favorite in Southern Italy, where they are most traditionally made.
What are pignoli cookies made of?
- Almond Paste: Read the label on your almond paste! Store bought almond paste is a paste of 50% blanched almonds and 50% sugar. Don’t be tricked by marzipan almond paste, which is similar but has a higher percentage of sugar. Almond cream made with almond paste and frangipane are two important almond cream recipes to add to your arsenal.
- Sugar: I use granulated sugar in these cookies for flavor. It also retains moisture, improves texture, and maintains stability.
- Powdered Sugar: Powdered sugar, besides being sweet, is also an essential dry ingredient in this flourless recipe.
- Egg whites: Egg whites are the binder for the actual cookie and then they are also the glue that sticks on the pine nuts! I find separated eggs to be more stable than the egg whites found in a box. I have not experimented with vegan substitutes. But, let me know if you find one that works for you!
- Pine Nuts: I use whole, raw pine nuts in this recipe. They toast in the oven during the baking process for a beautiful crunch.
- Kosher Salt
See the recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Almond Paste Substitute: I would not recommend substituting almond paste in this recipe. If you really must use marzipan, use less sugar. Homemade almond paste made of blanched slivered almonds and sugar is a legitimate option, but be sure the recipe you’re using is one you trust.
- A note on adding flour: If you add flour, even gluten free flour, you are deviating from the traditional Italian cookie. If you’re looking for a tender almond cookie with flour, I’d go for some Linzer Cookies instead!
- Go big or go home! Make HUGE pignoli cookies instead. Use this recipe to make 4 large cookies instead. I suggest flattening slightly before baking.
- Add some spice or zest: Citrus zest, cinnamon, nutmeg, cardamom, or a touch of almond extract would all be delightful additions. Check out my Cherry Orange Molasses cookies or Pfeffernusse for added inspiration!
How to Make Italian Pignoli Cookies
Further details and measurements can be found in the recipe card below.
Prepare cookie dough:
Step 1: Preheat the oven to 300°F convection or 325°F conventional. Combine almond paste and granulated sugar in a food processor until you have a sand-like consistency. Add your confectioners sugar and half of your egg whites (about 60g) and process until smooth.
If you don’t have a food processor, you could use a stand mixer with the paddle attachment.
Step 2: In a separate bowl, whisk your remaining egg whites until they are fluffy and no longer frothy.
Portion and bake:
Step 3: Put pine nuts in a bowl. Scoop and roll the dough into 1-inch balls, coat them in the fluffy egg whites, and then in the pine nuts.
Step 4: Place on a parchment-lined baking sheet and flatten slightly with a spatula. Bake for 15-18 minutes until lightly golden-brown.
Step 5: Allow the pignoli cookies to cool a bit, and enjoy!
Chef Lindsey’s Recipe Tip
Be sure your cookies are well-coated in pine nuts all the way around in order to enjoy a crunchy exterior and chewy inside. You can even give them additional rolls in the pine nuts if you like your pignoli cookies extra crunchy!
Frequently Asked Questions
These cookies are best stored in an airtight container at room temperature for up to 7 days. You can freeze the baked cookies for up to 2 months
You do not need to chill this dough before baking. There are no ingredients present that need to relax or firm-up in the fridge.
Since these cookies have so few ingredients, the measurements of each are crucial for the proportions. Mistakes in ratio, overwhipping the eggs, and baking too long can all lead to flattened pignoli cookies. Also baking at too low a temperature could be the culprit.
Both almond paste and marzipan are pastes made with almonds and sugar. They are combined in different ratios and ground differently. Almond paste is less finely ground than marzipan. Almond paste typically is 50% almonds and 50% sugar, whereas marzipan can be much higher! The exception is Lübeck Marzipan, which is known for its quality and high almond percentage. Marzipan can also have other additives like honey or almond extract.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pignoli Cookies
Ingredients
- ¼ teaspoon kosher salt
- 12 oz almond paste
- ½ cup granulated sugar
- 1 cup confectioner's sugar
- 4 egg whites divided in half
- 1 ½ cups pine nuts
Instructions
Prepare cookie dough:
- Preheat the oven to 300°F convection or 325°F conventional. Combine almond paste and granulated sugar in a food processor until you have a sand-like consistency. Add your confectioners sugar and half of your egg whites (about 60g) and process until smooth.
- In a separate bowl, whisk your remaining egg whites until they are fluffy and no longer frothy.
Portion and bake:
- Put pine nuts in a bowl. Scoop and roll the dough into 1-inch balls, coat them in the fluffy egg whites, and then in the pine nuts.
- Place on a parchment-lined baking sheet and flatten slightly with a spatula. Bake for 15-18 minutes until lightly golden-brown.
- Allow the cookies to cool a bit, and enjoy!
Video
Notes
Nutrition
Before You Go
Check out our other delicious, chef-developed Cookie Recipes or try these old fashioned peanut butter cookies next!
I am so glad I found your YouTube channel and this recipe…my dough came out exactly like yours in your video. I made other Pignoli cookies earlier this week and threw all of them away. They were like lumps of chew…these cookies are PERFECT!!!!!
I do have a question, though…if I have left over dough, can it be frozen for about 1 month? I ran out of nuts and don’t really want to waste it.
Hi Helen! I’m so happy to hear they turned out perfectly! Thank you so much for coming back and commenting. You can freeze the baked cookies for up to 2 months, or freeze the cookie dough balls. Then you can bake them fresh at any time!