Pignoli Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 05/9/21
Pignoli Cookies

The Spruce Eats / Kristina Vanni 
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 10 servings
Nutrition Facts (per serving)
353 Calories
27g Fat
26g Carbs
7g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 353
% Daily Value*
Total Fat 27g 34%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 9%
Total Sugars 20g
Protein 7g
Vitamin C 0mg 1%
Calcium 54mg 4%
Iron 2mg 11%
Potassium 270mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pignoli is the Italian word for pine nuts. These are the edible seeds of pine trees and are often used in both savory and sweet dishes. Pine nuts are often associated with pesto, but they are also delicious when tossed into salads or incorporated into desserts.

These Italian pignoli cookies are popular in Sicily and southern Italy as well as among Italian communities in the United States. It is a popular recipe to prepare at Christmas time for a nutty holiday dessert. The cookies incorporate both almond paste and almond flour for flavor and texture. They bake up to a gorgeous golden color and the pine nuts become lightly toasted and crisp. Serve topped with a light dusting of powdered sugar and an espresso for a true Italian treat.

Ingredients

  • 8 ounces almond paste

  • 1/3 cup almond flour

  • 2 large egg whites

  • 1 cup confectioners' sugar, more for dusting

  • 2 cups pine nuts

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for Pignoli Cookies
    The Spruce Eats / Kristina Vanni 

  2. Place a rack in the center of the oven. Preheat the oven to 350 F. Top a large baking sheet with parchment paper.

  3. Crumble the almond paste into a large bowl. With an electric mixer on medium speed, beat the almond paste, almond flour, egg whites, and 1 cup of confectioners’ sugar until smooth. 

    Mix the dough for Pignoli Cookies
    The Spruce Eats / Kristina Vanni 

  4. Scoop up a tablespoon of the batter. Roll the batter in the pine nuts, covering it completely and forming a ball. The dough will be very sticky but will become easier to handle and form as it is coated in the pine nuts.

    Roll dough in pine nuts for Pignoli Cookies
    The Spruce Eats / Kristina Vanni 

  5. Place the ball on the prepared baking sheet. Repeat with the remaining ingredients, placing the balls of dough about 1 inch apart.

    Place Pignoli Cookies on a baking sheet
    The Spruce Eats / Kristina Vanni 

  6. Bake 16-18 minutes or until lightly browned. Place the baking sheet on a cooling rack. Let the cookies cool 2 minutes on the baking sheet.

    Bake Pignoli Cookies
    The Spruce Eats / Kristina Vanni 

  7. Transfer the cookies to wire racks to cool completely. Dust with confectioners’ sugar before serving. Enjoy with a warm cup of coffee or espresso.

    Pignoli Cookies
    The Spruce Eats / Kristina Vanni 

Tips

  • Make sure you're buying the proper ingredients for this cookie recipe. Almond paste is made with sugar and almonds and is sold in tubes or cans. It should not be confused with the sweeter and coarser marzipan, often found nearby in the grocery store. Almond paste is often used as a filling in Italian pies or cakes as well as in pignoli cookies. Almond flour is made from finely ground blanched almonds and is also known as almond meal or ground almonds. If you are unsure, check the ingredients on the package. The only ingredient listed should be almonds. Almond flour will keep for up to one year. It’s best stored in a cool, dark place in a well-sealed container.
  • These cookies store in an airtight container in the refrigerator up to 1 week.