Classic Italian Pignoli Cookies Recipe – soft, chewy almond flavored centers with a crispy, crunchy exterior that’s covered in golden, toasted pine nuts. Super quick and easy to make!
What are Pignoli Cookies?
Pignoli Cookies (Amaretti con Pignoli) are an Italian classic. A standard at any Italian bakery, they’re a simple, fragrant cookie made of almond paste, sugar, and egg whites. They have an intense almond flavor with moist, chewy centers and crisp exteriors studded with pine nuts.
This easy recipe for Pignoli Cookies is the traditional way to make authentic Italian pine nut cookies. They’re a holiday favorite that’s naturally gluten-free and dairy free.
Easy Pignoli Cookies - the easiest, quickest cookie to make
This luxurious Pignoli nut cookie is surprisingly simple to make at home. With only 4 ingredients (plus a pinch of salt), Italian Pignoli cookies are quick and easy to make– from start to finish in 30 minutes.
The BEST Pignoli Cookies - Why you’ll love this Pignoli Cookie recipe
- A rich, elegant, luxurious cookie
- Addictive, fragrant almond flavor
- Unique flavor and texture – moist and chewy plus crispy and crunchy
- Only 4 ingredients
- So quick and easy - just 1 minute in the food processor and the dough is done
- No cooling or resting time for the dough
Pignoli ingredients
- Almond paste – be sure to use almond paste and not marzipan. I’ve included variations below, including one for marzipan, if you can’t find almond paste. You can use homemade almond paste or a store bought brand like Solo or Odense.
- Sugar – granulated white sugar
- Egg whites
- Pine nuts (Pignoli) – for rolling. The pine nuts become golden and crispy during baking so there’s no need to toast them ahead of time.
Almond paste vs. Marzipan
While they are both made of almonds and sugar, they are not always interchangeable in recipes. Their two main differences are sweetness and texture.
Marzipan is smooth and sweet with a delicate flavor. It is often dyed and stiff enough to be molded into shapes (like these carrots on my Carrot Cake). It’s also used to cover cakes like fondant or eaten alone. It contains more sugar and almost half the amount of almonds as almond paste.
Almond paste is coarser, less sweet, and nuttier in flavor. It’s soft enough to be used as a filling or ingredient in baked goods.
Almond paste can be found in your local supermarket. It comes in tubes, cans, or foil packets. Here’s the one I used for this recipe.
How to Make Pignoli Cookies
- Process the almond paste, sugar, and salt until it’s combined and resembles corn meal
- Add the egg whites and process until a dough forms
- Roll the dough into balls then into the pine nuts
- Bake until golden
Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar and salt and pulse until it’s combined, about 30 seconds. It should resemble corn meal.
Add about ⅔ of the egg whites and process, about 30 seconds. Add the remaining egg whites as necessary to form a sticky dough. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick.
Place on a baking sheet and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.
Tips for success
Don’t overbake the cookies. Bake until the nuts are just starting to turn golden. You want the insides to remain moist and chewy.
Use the correct size of eggs. Large egg whites should weigh about 30 grams each. Too little egg whites and the dough will be dry and the pine nuts won’t stick. Too much, and the dough will be too sticky and difficult to roll into a ball. If you don’t have large eggs on hand or live outside the US, be sure to measure your egg whites.
Adding ⅔ of the egg whites first, then adding what is needed from the remainder, ensures that the dough isn't too wet. Because different kinds of almond paste have a different moisture content or different weights (Solo is 8oz a pack while Odense is 7oz), they may require slightly different amounts of egg whites to form a dough.
If you find the dough isn’t sticky enough for the pine nuts to adhere, dip the rolled dough balls into beaten egg white before rolling in pine nuts.
If the dough seems too sticky, roll the balls with wet hands.
Pignoli Recipe Variations
No food processor? No almond paste? No problem! I’ve included variations for making the Pignoli with marzipan, from scratch using almonds, by hand using almond flour, a version with less sugar, and even a version without pine nuts.
Pignoli cookies made with marzipan
Here is a recipe to make Pignoli Cookies with marzipan instead of almond paste. It adds almond flour (finely ground almonds) and uses less sugar so the balance of almonds and sugar comes out right.
While I love all the variations of Pignoli, this one adapted from King Arthur might be my favorite. It comes out extra dense and chewy, turning more of a golden brown with some caramelization on the bottom.
Combine 11oz (312g) marzipan, 5 tablespoons (64g) sugar, ¼ teaspoon salt, and ½ cup (48g) almond flour or ½ cup (46g) blanched almonds in a food processor and process until combined thoroughly. It should resemble cornmeal. Add 1 large egg white (30g) and 1 ¼ teaspoons almond extract or 3 to 4 drops almond flavor. Process until a smooth, wet dough forms. Roll dough balls in pine nuts and bake.
Pignoli Cookies without almond paste (from scratch using almonds)
You can make Pignoli starting with almonds instead of almond paste. This makes a more economical cookie with a less intense almond flavor. You can add almond flavor or extract to boost the flavor if you’d like. However, this cookie adapted from America’s Test Kitchen is delicious as is.
Combine 1 ⅔ cups (200g) blanched, slivered almonds and 1 ⅓ cups (265g) sugar in a food processor and process until finely ground, about 30 seconds. Add 2 large egg whites (60g) and process until a smooth, sticky dough forms, about 30 seconds. Roll dough balls in pine nuts and bake.
Pignoli Cookies with less sugar:
Pignoli Cookies are traditionally very sweet, however they can be made with less sugar. They will be a little less dense and a little more cakey. Decrease the sugar in the recipe to ¾ cup and the egg whites to 1.
Pignoli Cookies with almond flour
Pignoli Cookies can be made with almond flour either by hand or in the food processor. Combine 2 cups (240g) blanched almond flour or finely ground almonds, ¾ cup (149g) granulated sugar, and 1 ¼ cups (141g) powdered sugar. Mix in 3 large (90g) egg whites and 1 teaspoon almond extract until a smooth dough forms. Roll in pine nuts and bake.
Pignoli Cookies with no food processor
Pignoli Cookies can be made with no food processor. Either use the recipe with almond flour, or use a stand or hand mixer to break apart the almond paste and combine it thoroughly with the sugar, then add the egg whites.
Pignoli Cookies with no pine nuts
While they technically wouldn’t be Pignoli, you can substitute chopped or slivered almonds or chopped cashews for the pine nuts. The difference in flavor wouldn’t be very noticeable.
Flavor additions:
I haven’t added any extra flavors to this basic Pignoli recipe because I love to let the flavor of the almonds shine through. If you’d like to add a little extra flavor, however, here are some ideas:
- Orange zest
- Lemon zest
- Cinnamon
How to store Pignoli Cookies
Store pignoli cookies in an air tight container at room temperature for up to four days. Place sheets of wax paper or parchment between each of the layers.
Can you freeze Pignoli Cookies?
Pignoli Cookies can also be frozen. Put in the freezer in a single layer until frozen, then transfer to a plastic freezer bag. Try to press out as much air as you can for the freshest cookie.
They can be frozen for up to 3 months. Let thaw at room temperature. You can crisp them up in a 250° F oven for a few minutes.
FAQ
Are pine nuts and pignoli the same?
Pignoli (pronounced pēn-yō′lē) is the Italian word for pine nuts. They are the edible seeds of pine trees.
Why are Pignoli Cookies so expensive?
Classic Italian Pignoli Cookies are made with almond paste and pine nuts, both of which are expensive ingredients. Pine nuts are one of the most expensive nuts in the world, due to the fact they are slow growing and labor intensive to harvest.
Why did my Pignoli Cookies become hard?
A longer baking time will result in a crunchy cookie. They also get harder over time after baking. For soft, chewy Pignoli Cookies, bake just until the pine nuts start turning golden.
Can I use marzipan instead of almond paste?
This recipe calls for almond paste. If you want to use marzipan, be sure to use the ingredients listed under Pignoli Cookies Made with Marzipan above.
Can I use something besides pine nuts?
You can use any type of chopped nut to roll the dough balls in or even bake the cookies without nuts.
Adapted from Lidia Bastianich’s Nonna Tell Me a Story
More favorite cookies to love:
- Slice and Bake Cranberry Orange Cookies
- Browned Butter Pecan Cookies
- Peanut Butter Blossoms
- Brown Butter Toffee Cookies
- Italian Almond Paste Cookies (Almond Macaroons)
- Lemon White Chocolate Cookies
- White Chocolate Raspberry Cookies
- White Chocolate Cranberry Cookies
- Double Chocolate Crinkle Cookies
- Triple Chocolate Cookies
- Soft and Chewy Funfetti Cookies
Easy Italian Pignoli Cookies Recipe
- Total Time: 23 minutes
Description
Classic Italian Pignoli Cookies Recipe – soft, chewy almond flavored centers with a crispy, crunchy exterior that’s covered in golden, toasted pine nuts. Super quick and easy to make!
Ingredients
- 16oz (454g) almond paste
- 1 ½ cups (298g) granulated sugar
- 3 large egg whites (90g)
- ¼ teaspoon salt
- 6oz (170g) pine nuts
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350F.
- Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar and salt and pulse until combined, about 30 seconds. It should resemble corn meal.
- Add ⅔ of the egg whites and process about 30 seconds. Slowly add what is needed from the remaining egg whites until a sticky dough is formed. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
- Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
- Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick.
- Place on a parchment lined baking sheet 2 inches apart and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.
- Optional: Dust cooled cookies with powdered sugar.
Notes
Don’t overbake the cookies. Bake until the nuts are just starting to turn golden. You want the insides to remain moist and chewy.
Use the correct size of eggs. Large egg whites should weigh about 30 grams each. Too little egg whites and the dough will be dry and the pine nuts won’t stick. Too much, and the dough will be too sticky and difficult to roll into a ball. If you don’t have large eggs on hand or live outside the US, be sure to measure your egg whites.
Adding ⅔ of the egg whites first, then adding the remainder as necessary prevents the dough from becoming too wet and loose.
If you find the dough isn’t sticky enough for the pine nuts to adhere, dip the rolled dough balls into beaten egg white before rolling in pine nuts.
If the dough seems too sticky, roll the balls with wet hands.
- Prep Time: 5
- Cook Time: 18
- Cuisine: Italian
Keywords: cookies, Italian, almond, pine nut, almond paste, Pignoli, holiday
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PIGNOLI COOKIES ARE AWESOME
★★★★★
Thanks so much, Cookie Monster!
Hi in the photo of ingredients it looks like one 8oz bar of almond paste but the recipe calls for 16oz. Is 16oz too much with the other ingredients listed? I don't want to make them too dry.
Thanks!
Hi Dana, You're right! There is an 8oz piece pictured (for illustrative purposes). The recipe does use the full 16oz though. Happy baking!
Hi Kelly
I am going to make these for a Christmas gift and couldn't find the recipe.
Can you please send it to me? Want to make them tomorrow.
Thanks,
Lo
Hi Loretta, the recipe is in the recipe card at the bottom. I will email you the recipe as well. Thanks so much!
Can these be frozen?
Thank you.
Hi Annette, Yes they freeze very well.
They are my favourite cookies and this is the BEST blog about pignoli that I have ever read. Thanks, Kelly.
Aw, thanks so much, Angie! They're wonderful cookies!
a bakery i buy them at makes them very well but it costs about $1.15/cookie so for this recipe what is the approximate yield so i can determine if it is cheaper to bake them myself? thanks
Hi Matt, this recipes makes about 33 cookies.
These are so pretty! I’ve only had them once and I remember how delicious they are. Pine nuts are so good - I use them often in savory dishes. And of course like all nuts they certainly lend themselves well to sweets. I just don’t bake! I’ll save this recipe, though, because they’re so unique, compared to typical American cookies. They would be great at Christmas!
These cookies are surprisingly easy to bake and mix up quickly in the food processor. And the flavor is so unique! Thanks so much, Mimi!
These sound amazing! I've never made pinoli, but can't wait to give this a try - I appreciate all the variations you show and discuss!
★★★★★
They're so easy to make, Laura! Thanks so much!
These are such a great cookie! We've made these a couple of times, but more often have bought them. Particularly when we lived in the NYC area -- loads of Italian bakeries in that part of the world, and you could always find these there. Such a nice recipe -- thanks.
One of my favorite cookies! Thanks so much, John!
I've never had anything like these Italian treats. They're beautiful cookies.
They're wonderful! Thanks so much, Susan!
Easy to make and absolutely delicious!
★★★★★
So happy you liked them, Alexis!
These sound incredible - I love that they're moist and chewy, crispy and crunchy Plus, gluten Free. Can I substitute almond flour with egg to make almond paste?
Yes, with egg whites. I have a recipe for almond paste coming up! Thanks so much, Balvinder!
I love pignoli! I used to get them every week at Caffè Sicilia in Gloucester, Massachusetts. I can’t wait to make a batch, Kelly!
Sounds wonderful, David! They're so good. Thanks so much!
So happy you posted this one; pignoli are such a treat !!!!
★★★★★
They're so good! Thanks so much, Davorka!
I would have to say that Pignoli Cookies are my all time favorite cookie but would you believe I've never made them. I have all the ingredients in my kitchen and with all your helpful tips, I've got to give them a try. Thank you so much for sharing.
They're so easy to make, Karen. Which might not be a good thing considering how addictive they are! Thanks so much!
Hello there! What is the temperature of the oven these should be baked at, please? Thank you so much.
Hello, Yulia! They should be baked at 350 degrees F. Thank you!
1x, 2x, 3x Where do you list the various yields for this recipe, I looked through the page, did a yield keyword search and no joy. I see 33 under nutritional facts, is that for 1x? It does not change using 2x, 3x. Thanks.
Hi Greg, One batch will make about 33 cookies if the dough is rolled into 1-inch balls of 25 grams each. The 1x, 2x, 3x is something built into the software instead of being something I can enter myself. 2x would make about 66 cookies and 3x would make about 99 cookies.
I am making these today for Christmas . I do have a question can I freeze these?
★★★★★
Hi Dawn, yes they can be frozen.
Where is a list of measurements of the ingredients?
Hi Donna, they are there in the recipe card at the bottom.
Sounds good, but I can't find any reference to how many cookies this recipe makes. Was thinking of making these as gifts, but need to know how many it makes to do so.
Hi Marty, this makes about 40 cookies if your dough balls are 25 grams each.
So the egg white.. Is this egg white in a carton or actual eggs separated? lol
Hi Rose, this is an egg white separated from an egg. I measure it in grams because eggs are naturally different weights and too much or too little egg white will affect the consistency of the dough. You could also use the egg white from a carton.
Hi. I tried this recipe twice and the dough came out pretty thin. I measured to a t and weighed my egg whites. I could not turn balls. Any suggestions?
Thanks
Nanci
Hi Nancy,
The dough is naturally very loose and sticky. This also helps the pine nuts stick. I wet my hands with water if necessary to be able to form them into a ball.
You could try refrigerating the dough. It may firm up as it chills. Or add a small amount of almond flour so that it gets to the consistency shown in the photos.
If you make them again, you could add 2 egg whites to begin with, then add the remaining white little by little until the dough is the right consisteny.
This is the easiest recipe I have ever used to make these delicious cookies. These are pricey to make, but, oh so worth it. Thanks so much Kelly for sharing this recipe.
★★★★★
So happy you liked them! Thanks so much, Leslie!
My son asked me to make the Pignoli cookies for Christmas. I've never made them before. I don't have a food processor, Thank You for including directions for those of us without one.
I was only able to find boxes of 7oz Almond Paste....2 boxes is only 14 oz, 3boxes would be 21......How do I measure it to be 16oz ( or 2 oz of 3rd box)................So far I've only been able to purchase 2 boxes.....I had to go to three different stores to find it.
Hi Penny, you can just use the 7oz boxes of almond paste. Start with 2 egg whites and add little by little of the third one if necessary until it reaches the right consistency. You can also make your own almond paste using almonds or almond flour. https://foodtasia.com/almond-paste-and-marzipan/ It has a great fresh flavor.
Oh these are so delicious!!! They are our favorite cookies for Christmas.
★★★★★
So happy you liked them! Thanks so much, Anna!
Any idea why mine came out so flat?
Hi Karen, If the amount of egg whites is too much, they will spread too much and be flat. Next time, try adding the egg white little by little until the desired consistency is reached.
thanks! I will.
I used 1 cup sugar and 2 egg whites (along with the other ingredients as listed), this seemed to create the perfect consistency for the dough. I love the simplicity of this recipe, and love eating these decadent cookies even more 🙂 thank you!!
★★★★★
So happy you liked them, Candice! Thanks so much!
I made these and by mistake added the whole egg should I throw away or can I save the dough thank you
Hi Louise, It would be a shame to waste those expensive ingredients. I would at least give it a try and see what happens.
I added just 20% of the sugar that require on this recipe. Still came out Amazing.
★★★★★
That's fantastic, Sophia! Great to know!
Easy recipe that tastes like a million bucks!
★★★★★
So happy you liked it, Dolores! Thanks so much!
When I made these, they came out flat. I also tried chilling the dough, then I chilled them on the cookie sheet. A tad better , but no way like the picture. What am I doing wrong? Help! Thank you.
Note: I doubled this and used Odense. My next batch I have Solo in the box.
★★★★★
Hi CA! Try using a little less egg whites.
Perhaps user error....but they didn't seem too firm up enough to get off the sheet nicely, even after cooling. Flavor was great.
★★★★
Hi Tisha, try baking them on an aluminum baking sheet (that is not an insulated airbake one) lined with parchment paper and make sure the oven is fully preheated. That way the bottoms should get golden brown and slightly crispy.
So yummy and easy to follow recipe! I used exact ingredients but cookies were a little flat.
Is it possible to use less sugar? Would that affect the cooking of the cookies at all?
Thanks so much!
Grazie!
Hi Cathy! Try adding a little less egg white next time for a rounder cookie.
I haven't tested them with less sugar. Less sugar would further decrease the dry ingredients to egg whites ratio, making them even flatter. If you did try this, you could increase the almond paste or add some almond flour or decrease the egg whites. It will take a little experimentation to get the right consistency.