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Freshly baked Italian pignoli cookies topped with golden pine nuts, cooling on parchment paper over a white kitchen counter, captured from above in natural light.

Pignoli Cookies

Authentic Italian pignoli cookies made with almond paste and pine nuts — soft, chewy, and bakery-quality.
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Course: Cookies, Dessert
Cuisine: Italian, Sicilian
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 10 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 120kcal
Cost: $10–$12

Equipment

  • 1 Stand mixer or hand mixer
  • - Baking sheets
  • 1 Cookie scoop
  • 1 Oven thermometer
  • - Cooling rack

Ingredients

  • 8 oz almond paste
  • ½ cup granulated sugar
  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • 1 cup pine nuts
  • ¼ cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 pinch salt

Instructions

  • Combine almond paste and sugar.
  • Add egg whites gradually and fold in.
  • Mix in vanilla and salt.
  • Form dough balls.
  • Roll balls in powdered sugar and cornstarch mixture.
  • Press pine nuts into the top of each ball.
  • Bake at 325°F (160°C) for 18–20 minutes.
  • Cool on a wire rack.
  • Store in an airtight container.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 30g | Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Calcium: 15mg | Iron: 0.4mg