Pignoli Cookies (Almond Cookies)
These Pignoli Cookies are soft, chewy, and topped with crunchy pine nuts—an irresistible Italian almond treat perfect for any occasion!
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Baking Sheet
- Spoons or Cookie Scoop
- Cooling rack
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)
Instructions
- Start by cutting the almond paste into small pieces. Measure out granulated sugar, powdered sugar, and pine nuts so everything is ready.
- In a mixing bowl, combine almond paste, granulated sugar, and powdered sugar. Mix until ingredients start to come together.
- Add egg white and kosher salt, then continue mixing until a sticky, cohesive dough forms that holds its shape.
- Using a cookie scoop or spoon, portion out small balls of dough (about 1 tablespoon each) and roll gently to smooth the surface. Place 2 inches apart on a prepared baking sheet.
- Pour pine nuts onto a shallow plate. Roll each dough ball in pine nuts, pressing lightly to coat all over.
- Preheat oven to 350°F (175°C). Bake cookies for 15-18 minutes until edges are lightly golden but centers remain soft.
- Remove cookies from oven and cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely, then dust with powdered sugar.
Notes
- Use fresh pine nuts and toast them lightly for enhanced flavor.
- Chill dough for 30 minutes if it feels too soft before shaping to prevent spreading.
- Marzipan can be substituted for almond paste, but reduce granulated sugar due to sweetness.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.