Description
Italian Pignoli Cookies are soft and chewy almond cookies topped with golden pine nuts. Made with almond paste, sugar, and egg whites, these naturally gluten-free cookies deliver a delicate crisp exterior and a tender marzipan-like center. Perfect for holidays, celebrations, or serving with coffee.
Ingredients
Scale
- 250 g almond paste
- 3/4 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup pine nuts
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 170°C (340°F) and line a baking sheet with parchment paper.
- Break apart almond paste and mix with sugar and salt until smooth.
- Add egg whites and vanilla extract and mix until a sticky dough forms.
- Roll dough into small balls using damp hands.
- Coat each ball in pine nuts, pressing gently to adhere.
- Place cookies on prepared baking sheet.
- Bake for 18–22 minutes until pine nuts turn golden.
- Allow cookies to cool completely before serving.
Notes
Use high-quality almond paste for the best texture. Do not overbake to keep the centers soft and chewy. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg