Pignoli Cookies
These classic Italian Pignoli Cookies are soft and chewy on the inside with a crisp, nutty exterior from toasted pine nuts. Made with almond paste, they’re naturally gluten-free and perfect for holidays or special occasions!
Servings 4 Dozen
Calories 68kcal
Equipment
- Stand mixer or mixing bowl with hand mixer
- Parchment paper
- Baking tray
- Cookie scoop or tablespoon
- Shallow bowl (for pine nuts)
- Wire rack (for cooling)
Ingredients
- 1 ½ lbs almond paste
- 1 ½ cups sugar
- 1 cup confectioners’ sugar
- 4 egg whites
- 1 lb pignoli pine nuts
Instructions
- Preheat your oven: Preheat the oven to 350ºF and line your baking tray with parchment paper.
- Make the dough: Add 1 ½ lbs almond paste, 1 ½ cups sugar, 1 cup confectioners’ sugar, and 4 egg whites to the bowl of a stand mixer or a large mixing bowl if you prefer to mix by hand. Mix the ingredients together until they form a sticky dough.
- Form the cookies: Scoop enough dough to shape an approximately 1″ ball of dough. Roll the dough ball in a bowl of pine nuts, gently pressing the pine nuts into the surface. Be careful not to overwork the dough so the pine nuts adhere properly. Repeat this process until all the dough is used and each ball is covered in pine nuts.
- Bake: Place the pine nut-coated dough balls on the prepared parchment-lined baking tray. Bake for 15-20 minutes, or until the cookies are golden brown.
- Cool and enjoy: Let the cookies cool completely on a wire rack before serving. Enjoy your delicious, chewy pignoli cookies!
Nutrition
Serving: 1Cookie | Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.2mg