Name: Pignoli Cookies (Almond Cookies)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 7 ounces Almond Paste (no added flour or fillers, cut into small pieces); 0.5 cup Granulated Sugar; 0.25 cup Powdered Sugar (plus more for dusting); 1 large Egg White; 0.5 teaspoon Kosher Salt; 4 ounces Pine Nuts (fresh, raw (toasted optional))

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Pignoli Cookies (Almond Cookies) are a delightful treat that combines the rich, nutty flavors of almond paste with the delicate crunch of pine nuts. These Italian-inspired cookies are chewy, slightly sweet, and utterly addictive. If you’ve been searching for a cookie that’s both simple and sophisticated, these Pignoli Cookies (Almond Cookies) are exactly what you need in your baking repertoire. They come together with minimal ingredients yet deliver maximum flavor, making them perfect for any occasion — from holiday celebrations to afternoon tea. Let’s dive deep into what makes these cookies so irresistible and how you can easily make them at home.

Why It’s My Go-To

Pignoli Cookies (Almond Cookies) have earned a special place in my heart for several reasons. First, the texture is unbeatable — soft and chewy on the inside with a slight crunch from the pine nuts on the outside. Unlike many other almond cookies that can be dry or crumbly, these maintain a moist, tender bite thanks to the almond paste. Second, they require just a handful of ingredients, making them straightforward to prepare without sacrificing depth of flavor. Finally, they’re naturally gluten-free (since there’s no flour involved), which is a fantastic bonus for anyone looking to avoid gluten but still enjoy decadent cookies. These cookies always impress guests, and they store beautifully, so you can make a batch ahead of time.

Your Shopping Guide

Almond Paste (7 ounces / 198 grams): Look for a high-quality almond paste with no added flour or fillers for the best texture and flavor. It should be smooth and pliable.
Granulated Sugar (about ½ cup / 67 grams): Standard granulated white sugar works perfectly here, balancing the sweetness without overpowering the almond flavor.
Powdered Sugar (¼ cup / 28 grams plus more for dusting): This helps to keep the dough tender and adds a subtle sweetness. You’ll also use extra for dusting the finished cookies.
Large Egg White (about 1, 35 grams): Egg whites bind the ingredients and give the cookies their chewy texture. Use fresh eggs for best results.
Kosher Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
Pine Nuts (4 ounces / 113 grams): The star topping! Choose fresh, raw pine nuts for their buttery flavor and crunch. Toast them lightly if you prefer a deeper nutty aroma.

Setup & Equipment

Mixing Bowls: One medium bowl is sufficient for combining all ingredients.
Electric Mixer or Whisk: To beat the egg white lightly and combine the dough smoothly.
Baking Sheet: Use a rimmed baking sheet lined with parchment paper or a silicone baking mat to prevent sticking.
Spoons or Cookie Scoop: For portioning the dough evenly.
Cooling Rack: Essential for letting the cookies cool down evenly without sogginess.

How to Prepare Pignoli Cookies (Almond Cookies)

Step 1: Prep Your Ingredients

Start by cutting the almond paste into small pieces. This makes it easier to blend with the sugars and egg white. Measure out your granulated sugar, powdered sugar, and pine nuts so everything is ready to go.

Step 2: Mix the Dough

In your mixing bowl, combine the almond paste, granulated sugar, and powdered sugar. Using an electric mixer or a sturdy spoon, mix until the ingredients start to come together. Add the egg white and kosher salt, then continue mixing until you form a sticky, cohesive dough. It should be soft but hold its shape.

Step 3: Shape the Cookies

Using a cookie scoop or spoon, portion out small balls of dough (about 1 tablespoon each) and roll them gently between your hands to smooth the surface. Place them spaced about 2 inches apart on the prepared baking sheet.

Step 4: Coat with Pine Nuts

Pour the pine nuts onto a shallow plate or bowl. Roll each dough ball in the pine nuts, pressing lightly so the nuts stick all over the surface. This gives the classic pignoli cookie look and adds wonderful texture.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 15-18 minutes, or until they’re lightly golden around the edges but still soft in the center. Avoid overbaking to keep that chewy texture.

Step 6: Cool and Dust

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for a pretty, snowy finish.

Seasonal Adaptations

Winter Holidays: Add a pinch of ground cinnamon or nutmeg to the dough for warm, festive flavors.
Spring Celebrations: Stir in finely chopped candied lemon peel or orange zest for a bright, citrusy twist.
Summer Treats: Mix in a teaspoon of vanilla extract or almond extract to enhance the nutty aroma.
Autumn Comfort: Fold in a tablespoon of finely chopped dried figs or dates to add natural sweetness and texture.

Pro Perspective

Professional bakers love Pignoli Cookies (Almond Cookies) because they are straightforward yet elegant. The key to success lies in quality ingredients and careful handling:

Use fresh, not stale, pine nuts to avoid bitterness.
Don’t overmix the dough; it should stay soft and pliable.
Bake just until the edges turn golden to maintain chewiness.
If your almond paste is too firm, soften it slightly by microwaving for 10 seconds before mixing.

Save It for Later

Pignoli Cookies (Almond Cookies) store wonderfully in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before serving — they’ll taste freshly baked every time!

Reader Questions

Can I substitute almond paste with marzipan?

Yes, marzipan can be used as a substitute for almond paste, but it is usually sweeter and denser. You may want to reduce the granulated sugar slightly to balance the sweetness.

Do I need to toast the pine nuts before using them?

It’s optional. Toasting pine nuts enhances their flavor and crunch, but raw pine nuts work perfectly fine and will toast slightly during baking.

Can I make these cookies without egg whites?

Egg whites are crucial for binding and texture in Pignoli Cookies (Almond Cookies). If you need an egg-free alternative, consider experimenting with aquafaba (chickpea water), but results may vary.

How can I prevent the cookies from spreading too much?

Make sure your dough is chilled for about 30 minutes before shaping if it feels too soft. Also, avoid adding too much egg white, as this can cause spreading.

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Final Bite

Pignoli Cookies (Almond Cookies) are a timeless classic that bring a little bit of Italy right to your kitchen. With their tender almond sweetness and delightful pine nut crunch, they’re a cookie you’ll want to bake again and again. Whether you’re new to baking or a seasoned pro, this recipe is approachable and rewarding. Perfect with a cup of tea or coffee, these cookies make any moment special. So grab your almond paste and pine nuts, and get ready to enjoy some truly irresistible Pignoli Cookies (Almond Cookies).

From the first bite to the last crumb, these cookies will quickly become your new favorite almond treat. Happy baking!

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