If you’ve ever dreamed of biting into a cookie that’s both delightfully chewy and elegantly nutty, then the Pignoli Cookies (Pine Nut Cookies) Recipe is about to become your new obsession. These little Italian gems boast a tender almond paste base wrapped in a crunchy blanket of golden pine nuts, making each bite a perfect melody of textures and flavors. Whether you’re serving them for a special occasion or simply craving an extraordinary homemade treat, this recipe delivers that authentic, melt-in-your-mouth magic you won’t find in your average cookie jar.
Ingredients You’ll Need
Preparing Pignoli Cookies couldn’t be simpler, thanks to their straightforward yet essential ingredients. Each element plays a special role: almond paste offers nuttiness and moisture, pine nuts provide a lovely crunch, and the sugars balance everything with just the right touch of sweetness and texture.
- 7 oz. almond paste: This is the heart of your cookie, bringing rich almond flavor and a chewy texture.
- â…“ cup granulated sugar: Adds sweetness and helps create that light bite.
- ¼ cup powdered sugar (plus extra for serving): Ensures a smooth dough and a touch of delicate icing shimmer once dusted.
- 1 large egg white: Binds the dough together without making it heavy or cakey.
- ¼ tsp kosher salt: Enhances all the flavors and balances the sweetness beautifully.
- 4 oz. pine nuts: The signature crunch and nutty topping that make these cookies truly special.
How to Make Pignoli Cookies (Pine Nut Cookies) Recipe
Step 1: Prepare Your Workspace
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper or spraying it lightly with nonstick cooking spray. This simple preparation ensures your cookies bake evenly and won’t stick, making cleanup a breeze.
Step 2: Blend the Dough
Pop the almond paste, granulated sugar, powdered sugar, egg white, and salt into a food processor and blend until smooth. You’re aiming for a thick, tacky dough that’s easy to work with yet not runny. This step is crucial—it creates that luscious base that makes Pignoli Cookies so irresistible.
Step 3: Prepare Your Pine Nuts
Place the pine nuts in a medium bowl, ready to coat your cookie dough balls. These delicate nuts toast slightly while baking, contributing to the cookies’ signature golden exterior and a delightful crunch.
Step 4: Shape and Coat
Using about 1 tablespoon of dough, roll each portion into a 1-inch ball. Then gently roll the ball in the pine nuts, making sure to coat the sides and top. The pine nut coating is essential—it locks in the moisture and adds a nutty contrast to the almond paste base.
Step 5: Arrange for Baking
Place the pine nut-coated balls about 1 to 2 inches apart on your prepared baking sheet. Giving them space lets the heat circulate around each cookie, so they bake evenly without sticking together.
Step 6: Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes, watching closely. When the edges and tops just start to turn a light golden brown, they’re ready. Be careful not to overbake, as that can make the centers tough instead of tender.
Step 7: Cool and Finish
Once out of the oven, allow the cookies to cool and firm up on the baking sheet for at least 10 minutes. A quick dusting of powdered sugar afterward adds an elegant, snowy finish that makes these cookies picture perfect and even more inviting.
How to Serve Pignoli Cookies (Pine Nut Cookies) Recipe
Garnishes
A gentle dusting of powdered sugar is the classic and simplest garnish that instantly elevates these cookies. For a festive touch, try adding a tiny sprinkle of finely chopped pistachios or a drizzle of white chocolate to complement the pine nut flavor.
Side Dishes
Pignoli Cookies pair wonderfully with a cup of espresso or a rich cup of hot tea, making them ideal for afternoon indulgence or a charming dessert table. If you want to offer something extra, a small dish of mascarpone cheese or lightly whipped cream makes a luxurious side that enhances their almond essence.
Creative Ways to Present
Try stacking these cookies in a decorative tin or wrapping them in cellophane tied with a rustic ribbon for a thoughtful homemade gift. Alternatively, arrange them on a platter with fresh berries or edible flowers for a stunning dessert display that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Pignoli Cookies keep beautifully at room temperature in an airtight container for up to a week. This helps maintain their chewy texture and nutty crunch without drying out, so you can enjoy that fresh-baked feel for days.
Freezing
If you want to prep these cookies well in advance, freeze them in a single layer on a baking sheet first, then transfer to a sealed container or freezer bag. They’ll keep for up to 2 months, and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
To bring back that just-baked warmth, pop the cookies in a 300°F oven for about 5 minutes. This refreshes their softness and enhances the pine nut aroma—just be sure not to overheat or they’ll lose their tender chew.
FAQs
Can I use almond flour instead of almond paste in this Pignoli Cookies (Pine Nut Cookies) Recipe?
Almond paste is essential to achieving the right texture and moisture. Using almond flour instead won’t provide the same chewy consistency and might make the dough too dry or crumbly.
How do I prevent the pine nuts from burning during baking?
Rolling the dough in pine nuts helps protect them, and baking at 350°F for a short 10 to 12 minutes keeps them from scorching. Watching closely toward the end is key, as overbaking leads to bitter, burnt nuts.
Can I substitute other nuts for pine nuts if I don’t have any?
While pine nuts are signature to this cookie, lightly chopped pistachios or slivered almonds can work as alternatives, though the flavor and texture will be a bit different. Experiment and see which one you love!
What causes the dough to be too sticky or too dry?
The dough should be tacky but firm enough to shape. If it’s too sticky, chill it briefly; if too dry, add a tiny bit more egg white and blend again. Precise measuring, especially of the almond paste and sugars, helps avoid this.
Are Pignoli Cookies gluten-free?
Absolutely! Since this recipe contains no flour, these cookies are naturally gluten-free, making them a great option for those with gluten sensitivities or anyone looking for a delicious nut-based treat.
Final Thoughts
I can’t recommend this Pignoli Cookies (Pine Nut Cookies) Recipe enough—there’s just something so comforting and sophisticated about these little Italian treasures. Whether you’re baking for yourself, friends, or family, it’s a guaranteed hit that brings warmth, sweetness, and a touch of elegance to every occasion. Give it a try, and prepare to fall in love!
Print
Pignoli Cookies (Pine Nut Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delightfully chewy and nutty, these classic Italian Pignoli Cookies are made with almond paste and generously coated with pine nuts. Easy to prepare and baked to a perfect golden brown, they’re a sweet treat ideal for holidays or anytime you crave a sophisticated cookie with a rich almond flavor.
Ingredients
Base Ingredients
- 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
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent sticking. Set aside while you make the dough.
- Make the Cookie Dough: In the bowl of a food processor, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend the mixture until it becomes smooth and thick but not runny, forming a tacky dough.
- Prepare Pine Nuts: Pour the pine nuts into a medium-sized bowl; these will be used to coat the cookie dough balls.
- Form Dough Balls: Scoop about 1 tablespoon of dough per cookie and roll each portion into roughly 1-inch balls. Take each dough ball and roll it in the pine nuts, pressing lightly to fully coat the top and sides with nuts.
- Arrange for Baking: Place the pine nut-coated dough balls onto the prepared baking sheet, spacing them about 1 to 2 inches apart to allow for slight spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies just start to turn a light golden brown around the edges. Be careful not to overbake to avoid a tough center.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 10 minutes. This helps them firm up and makes them easier to handle.
- Serve: Once cooled, dust the cookies lightly with additional powdered sugar if desired, and serve them as a delightful sweet snack or dessert.
Notes
- Ensure not to overbake the cookies; they should remain soft in the center.
- If you don’t have a food processor, you can finely crumble almond paste and mix by hand but the texture may be less smooth.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Feel free to substitute kosher salt with fine sea salt if preferred for a slightly different flavor profile.
- These cookies naturally contain almonds and pine nuts, so they’re not suitable for those with nut allergies.
