If you have a soft spot for delicate Italian treats bursting with nutty flavor, then you’ll absolutely adore this Pignoli Cookies (Pine Nut Cookies) Recipe. These chewy, almond-packed gems coated in fragrant pine nuts bring a wonderful combination of textures and sweetness that feels like a hug in cookie form. Whether it’s a festive occasion or you simply crave something extraordinary with your afternoon coffee, these cookies are incredibly satisfying yet surprisingly simple to make at home. Trust me, once you try these classic delights, they’ll become a treasured staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Pignoli Cookies (Pine Nut Cookies) Recipe is carefully chosen to create the perfect harmony of flavor, texture, and color. With just a handful of essentials, each one plays an important role, resulting in irresistibly tender cookies with a beautiful golden crust of pine nuts.
- 7 oz. almond paste: The heart of the dough, giving the cookies their moist, chewy texture and deep almond flavor.
- â…“ cup granulated sugar: Adds just the right amount of sweetness and helps balance the almond paste.
- ¼ cup powdered sugar: Smooths out the dough and lends a tender crumb, with extra for dusting to finish.
- 1 large egg white: Binds the dough without weighing it down, creating that perfect stickiness to hold the pine nuts.
- ¼ tsp kosher salt: Enhances all the flavors, cutting through the sweetness in a tasty way.
- 4 oz. pine nuts: The signature topping, offering a toasty crunch and beautiful golden color.
- Powdered sugar (optional): For a pretty dusting that adds a touch of elegance and extra sweetness.
How to Make Pignoli Cookies (Pine Nut Cookies) Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start off by preheating your oven to 350°F and lining a baking sheet with parchment paper or spraying it lightly with nonstick cooking spray. This simple prep ensures your cookies bake evenly and release effortlessly—an important first step for cookie success.
Step 2: Blend the Cookie Dough
In a food processor, combine the almond paste, granulated sugar, powdered sugar, egg white, and salt. Pulse until the mixture is smooth and thick but not runny. This silky dough is where the magic happens, holding all the flavors together and creating that perfect chewy base for your cookies.
Step 3: Ready the Pine Nuts
Pour your 4 ounces of pine nuts into a medium bowl. These little nuggets will coat your cookies and provide that signature crunch and golden finish you’ll love. Having them ready makes the next steps flow smoothly.
Step 4: Shape and Coat the Cookies
Scoop about a tablespoon of dough and gently roll it into a 1-inch ball using your hands. Then roll each ball into the pine nuts, pressing lightly so the nuts stick well and cover the top and sides. This step gives your cookies their classic look and delightful texture contrast.
Step 5: Arrange on the Baking Sheet
Place the pine nut-coated balls on your prepared baking sheet, spacing them 1 to 2 inches apart to allow for gentle spreading during baking. Proper spacing is key to keeping each cookie individual and perfectly shaped.
Step 6: Bake Until Golden
Pop your tray into the oven and bake for 10 to 12 minutes. Watch carefully—once the pine nuts start to turn a warm golden brown, your cookies are done. Avoid overbaking to keep the centers tender and chewy, just like the traditional Pignoli Cookies (Pine Nut Cookies) Recipe calls for.
Step 7: Cool and Finish
Let the cookies cool right on the baking sheet for at least 10 minutes. This letting period allows them to firm up perfectly, so they hold their shape when you pick them up.
Step 8: Dust and Serve
For that charming final touch, lightly dust the cooled cookies with powdered sugar. This adds a pretty snow-kissed look and an extra hint of sweetness that makes these little bites even more irresistible.
How to Serve Pignoli Cookies (Pine Nut Cookies) Recipe
Garnishes
A simple dusting of powdered sugar gives an elegant finish, but you can also add a sprinkle of finely grated lemon zest to introduce a fresh, zingy contrast. A few extra pine nuts placed artfully on top before baking can also enhance their rustic charm.
Side Dishes
These cookies pair beautifully with hot beverages like espresso, tea, or a rich cup of hot chocolate. For a festive spread, serve alongside fresh fruit or mild cheeses; their nutty sweetness balances savory accents beautifully.
Creative Ways to Present
For gatherings or gifts, stack these cookies in a pretty tin layered with parchment paper, or arrange them on a decorative plate lined with colorful napkins. You can also sandwich them with a thin layer of Nutella or lemon curd for an irresistible twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store your Pignoli Cookies (Pine Nut Cookies) Recipe in an airtight container at room temperature. They’ll keep their tender texture for about 3 to 4 days, perfect for enjoying over a few afternoons.
Freezing
For longer storage, freeze the baked cookies in a sealed container or freezer bag with parchment paper between layers. When properly stored, they maintain their flavor and texture for up to 1 month, ready for your next craving.
Reheating
To revive slightly softened cookies, warm them briefly in a low oven (about 300°F) for 5 minutes. This brings back the pine nuts’ toasty aroma and gives the cookie a freshly baked feel without drying them out.
FAQs
Can I substitute almond paste with almond flour?
While almond flour offers flavor, it won’t provide the same chewy, sticky texture that almond paste does in this recipe. For authentic Pignoli Cookies (Pine Nut Cookies) Recipe results, almond paste is best.
Are pine nuts necessary, or can I use other nuts?
Traditionally, pine nuts characterize these cookies with their unique flavor and appearance. However, you can experiment with chopped pistachios or slivered almonds for a different, yet tasty, twist.
Why is the egg white used instead of whole eggs?
Using just the egg white helps bind the dough without adding excess fat or moisture, which could change the texture. It keeps the cookies light and chewy, as intended in the classic recipe.
What causes my cookies to become too hard?
Overbaking is the main culprit. Keep a close eye on the baking time; remove them once the pine nuts are golden but before the centers dry out to maintain that perfect chewy softness.
Can I make these cookies gluten-free?
Yes! This Pignoli Cookies (Pine Nut Cookies) Recipe is naturally gluten-free since it uses almond paste and nuts instead of flour—making it great for those avoiding gluten.
Final Thoughts
This Pignoli Cookies (Pine Nut Cookies) Recipe truly captures the essence of traditional Italian baking with such simple, wholesome ingredients. Every bite is a wonderful balance of chewy almond sweetness and nutty crunch that feels so special and inviting. I can promise once you make these, they’ll become one of your favorite go-to treats—perfect to share, gift, or savor whenever a little sweet joy is needed. Happy baking, my friend!
Print
Pignoli Cookies (Pine Nut Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Pignoli Cookies are classic Italian pine nut cookies made with almond paste and coated in crunchy pine nuts. These tender, chewy treats are lightly sweetened and have a delicate nutty flavor, perfect for holiday baking or any special occasion.
Ingredients
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces, 1 standard package)
- â…“ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Coating
- 4 oz. pine nuts (113g)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray it lightly with nonstick cooking spray to prevent sticking.
- Make Dough: In a food processor, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend until you achieve a smooth, thick, and tacky dough that is not runny.
- Prepare Pine Nuts: Pour pine nuts into a medium bowl where you will roll the cookie dough balls.
- Form Cookies: Using a tablespoon, scoop out dough portions and roll each into approximately 1-inch balls. Then roll each ball thoroughly in the pine nuts to coat the sides and top evenly.
- Arrange Cookies: Place the pine nut-coated dough balls spaced about 1-2 inches apart on the prepared baking sheet to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies just begin to turn a light golden brown. Avoid overbaking to keep the centers tender.
- Cool: Remove from oven and let the cookies cool on the baking sheet for at least 10 minutes to firm up before handling.
- Serve: Optionally dust the cooled cookies with powdered sugar for a delicate finish. Serve and enjoy!
Notes
- Do not overbake; the cookies should remain tender with a slightly chewy center.
- You can use standard almond paste available in most grocery stores.
- Ensure the egg white is fresh and at room temperature for best blending results.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a gluten-free version, ensure all ingredients are certified gluten-free.
