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    Home » Recipes » Cookies

    Easy Italian Pignoli Cookies Recipe (with VIDEO)

    June 14, 2021 by Kelly 79 Comments

    Jump to Recipe·Print Recipe

    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!

    Italian Pignoli Cookies this recipe!

    Jump to Section

    • What are Pignoli Cookies?
    • Easy Pignoli Cookies - the easiest, quickest cookie to make
    • The BEST Pignoli Cookies - Why you’ll love this Pignoli Cookie recipe
    • Pignoli ingredients
    • Almond paste vs. Marzipan
    • How to Make Pignoli Cookies
    • Tips for success
    • Pignoli Recipe Variations
    • Flavor additions:
    • How to store Pignoli Cookies
    • FAQ
    •  More favorite cookies to love:
    • Easy Italian Pignoli Cookies Recipe

    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.

    Italian Pignoli Cookies

    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
    Italian Pignoli Cookies

    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.
    ingredients for Italian Pignoli Cookies: pine nuts, sugar, almond paste, egg wihites

    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

    1. Process the almond paste, sugar, and salt until it’s combined and resembles corn meal
    2. Add the egg whites and process until a dough forms
    3. Roll the dough into balls then into the pine nuts
    4. 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.

    step by step photos of making pignoli

    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.

    dipping a ball of Italian Pignoli Cookie dough into a bowl of pine nuts

    Place on a baking sheet and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.

    Italian Pignoli Cookie dough balls with pine nuts

    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.

    Italian Pignoli Cookies with a sugar sifter and almonds

    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.  

    cookie sheet showing 5 different variations of pignoli cookie recipe

    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.

    Italian Pignoli Cookies

    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

    Italian Pignoli Cookies

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    • Slice and Bake Cranberry Orange Cookies
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    • Peanut Butter Blossoms
    • Brown Butter Toffee Cookies
    • Italian Almond Paste Cookies (Almond Macaroons)
    • Lemon White Chocolate Cookies
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    Italian Pignoli Cookies

    Easy Italian Pignoli Cookies Recipe


    ★★★★★

    4.9 from 15 reviews

    • Author: Kelly
    • Total Time: 23 minutes
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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

    1. Preheat oven to 350F.
    2. 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.
    3. 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.
    4. Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
    5. Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick.
    6. 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.
    7. Optional: Dust cooled cookies with powdered sugar.

    Equipment

    Image of Solo Almond Paste

    Solo Almond Paste

    Buy Now →
    Image of parchment paper

    parchment paper

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    Image of sheet pan

    sheet pan

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    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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    Reader Interactions

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    1. Cookie Monster

      June 14, 2021 at 12:13 pm

      PIGNOLI COOKIES ARE AWESOME

      ★★★★★

      Reply
      • Kelly

        July 08, 2021 at 2:55 pm

        Thanks so much, Cookie Monster!

        Reply
        • Dana

          December 20, 2021 at 9:23 pm

          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!

          Reply
          • Kelly

            December 20, 2021 at 11:14 pm

            Hi Dana, You're right! There is an 8oz piece pictured (for illustrative purposes). The recipe does use the full 16oz though. Happy baking!

            Reply
            • Loretta Orndorfg

              December 22, 2021 at 1:21 am

              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

            • Kelly

              December 24, 2021 at 5:36 pm

              Hi Loretta, the recipe is in the recipe card at the bottom. I will email you the recipe as well. Thanks so much!

          • Annette

            December 16, 2022 at 5:37 pm

            Can these be frozen?

            Thank you.

            Reply
            • Kelly

              January 04, 2023 at 3:29 pm

              Hi Annette, Yes they freeze very well.

    2. angiesrecipes

      June 14, 2021 at 1:09 pm

      They are my favourite cookies and this is the BEST blog about pignoli that I have ever read. Thanks, Kelly.

      Reply
      • Kelly

        July 08, 2021 at 2:55 pm

        Aw, thanks so much, Angie! They're wonderful cookies!

        Reply
        • matt

          December 27, 2021 at 11:19 am

          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

          Reply
          • Kelly

            December 30, 2021 at 5:02 pm

            Hi Matt, this recipes makes about 33 cookies.

            Reply
    3. Chef Mimi

      June 15, 2021 at 8:01 am

      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!

      Reply
      • Kelly

        July 08, 2021 at 2:54 pm

        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!

        Reply
    4. Laura

      June 15, 2021 at 4:59 pm

      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!

      ★★★★★

      Reply
      • Kelly

        July 08, 2021 at 2:53 pm

        They're so easy to make, Laura! Thanks so much!

        Reply
    5. John / Kitchen Riffs

      June 16, 2021 at 11:12 am

      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.

      Reply
      • Kelly

        July 08, 2021 at 2:52 pm

        One of my favorite cookies! Thanks so much, John!

        Reply
    6. Susan

      June 17, 2021 at 12:16 pm

      I've never had anything like these Italian treats. They're beautiful cookies.

      Reply
      • Kelly

        July 08, 2021 at 2:51 pm

        They're wonderful! Thanks so much, Susan!

        Reply
        • Alexis

          March 05, 2022 at 2:30 pm

          Easy to make and absolutely delicious!

          ★★★★★

          Reply
          • Kelly

            March 06, 2022 at 12:23 pm

            So happy you liked them, Alexis!

            Reply
    7. Balvinder

      June 17, 2021 at 8:06 pm

      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?

      Reply
      • Kelly

        July 08, 2021 at 2:50 pm

        Yes, with egg whites. I have a recipe for almond paste coming up! Thanks so much, Balvinder!

        Reply
    8. David Scott Allen

      June 18, 2021 at 9:59 am

      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!

      Reply
      • Kelly

        July 08, 2021 at 2:49 pm

        Sounds wonderful, David! They're so good. Thanks so much!

        Reply
    9. 2pots2cook

      June 21, 2021 at 11:52 am

      So happy you posted this one; pignoli are such a treat !!!!

      ★★★★★

      Reply
      • Kelly

        July 08, 2021 at 2:44 pm

        They're so good! Thanks so much, Davorka!

        Reply
    10. Karen (Back Road Journal)

      June 28, 2021 at 4:14 pm

      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.

      Reply
      • Kelly

        July 08, 2021 at 2:44 pm

        They're so easy to make, Karen. Which might not be a good thing considering how addictive they are! Thanks so much!

        Reply
    11. Yulia Morgun

      July 20, 2021 at 1:01 pm

      Hello there! What is the temperature of the oven these should be baked at, please? Thank you so much.

      Reply
      • Kelly

        July 20, 2021 at 3:15 pm

        Hello, Yulia! They should be baked at 350 degrees F. Thank you!

        Reply
    12. Greg

      November 04, 2021 at 1:59 pm

      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.

      Reply
      • Kelly

        November 10, 2021 at 8:30 pm

        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.

        Reply
    13. Dawn

      December 01, 2021 at 10:56 am

      I am making these today for Christmas . I do have a question can I freeze these?

      ★★★★★

      Reply
      • Kelly

        December 08, 2021 at 5:06 pm

        Hi Dawn, yes they can be frozen.

        Reply
    14. Donna

      December 11, 2021 at 1:09 pm

      Where is a list of measurements of the ingredients?

      Reply
      • Kelly

        December 12, 2021 at 8:10 pm

        Hi Donna, they are there in the recipe card at the bottom.

        Reply
    15. Marty

      December 15, 2021 at 12:19 pm

      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.

      Reply
      • Kelly

        December 19, 2021 at 3:28 pm

        Hi Marty, this makes about 40 cookies if your dough balls are 25 grams each.

        Reply
    16. Rose

      December 17, 2021 at 11:19 pm

      So the egg white.. Is this egg white in a carton or actual eggs separated? lol

      Reply
      • Kelly

        December 19, 2021 at 3:10 pm

        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.

        Reply
    17. Nanci Hockert

      December 19, 2021 at 4:01 pm

      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

      Reply
      • Kelly

        December 20, 2021 at 12:49 am

        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.

        Reply
    18. Leslie

      December 22, 2021 at 5:53 pm

      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.

      ★★★★★

      Reply
      • Kelly

        December 24, 2021 at 5:34 pm

        So happy you liked them! Thanks so much, Leslie!

        Reply
    19. penny

      December 23, 2021 at 12:15 am

      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.

      Reply
      • Kelly

        December 24, 2021 at 5:34 pm

        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.

        Reply
    20. Anna Krupicka

      December 25, 2021 at 7:13 pm

      Oh these are so delicious!!! They are our favorite cookies for Christmas.

      ★★★★★

      Reply
      • Kelly

        December 26, 2021 at 2:37 am

        So happy you liked them! Thanks so much, Anna!

        Reply
    21. Karen

      March 10, 2022 at 7:04 pm

      Any idea why mine came out so flat?

      Reply
      • Kelly

        March 10, 2022 at 9:20 pm

        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.

        Reply
        • Karen

          March 12, 2022 at 1:19 pm

          thanks! I will.

          Reply
    22. Candice

      October 19, 2022 at 9:42 pm

      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!!

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:46 pm

        So happy you liked them, Candice! Thanks so much!

        Reply
        • louise

          December 16, 2022 at 1:26 am

          I made these and by mistake added the whole egg should I throw away or can I save the dough thank you

          Reply
          • Kelly

            December 16, 2022 at 4:50 am

            Hi Louise, It would be a shame to waste those expensive ingredients. I would at least give it a try and see what happens.

            Reply
    23. Sophia

      October 24, 2022 at 1:16 pm

      I added just 20% of the sugar that require on this recipe. Still came out Amazing.

      ★★★★★

      Reply
      • Kelly

        October 24, 2022 at 1:29 pm

        That's fantastic, Sophia! Great to know!

        Reply
    24. Dolores

      November 11, 2022 at 1:59 pm

      Easy recipe that tastes like a million bucks!

      ★★★★★

      Reply
      • Kelly

        November 13, 2022 at 1:57 am

        So happy you liked it, Dolores! Thanks so much!

        Reply
    25. CA

      December 07, 2022 at 6:11 am

      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.

      ★★★★★

      Reply
      • Kelly

        December 11, 2022 at 1:02 pm

        Hi CA! Try using a little less egg whites.

        Reply
    26. Tisha Paige

      December 11, 2022 at 3:59 pm

      Perhaps user error....but they didn't seem too firm up enough to get off the sheet nicely, even after cooling. Flavor was great.

      ★★★★

      Reply
      • Kelly

        December 12, 2022 at 10:56 am

        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.

        Reply
    27. Cathy

      December 14, 2022 at 9:31 pm

      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!

      Reply
      • Kelly

        January 04, 2023 at 3:35 pm

        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.

        Reply
    28. Nancy Gifford Humphreys

      April 04, 2023 at 1:37 pm

      Please disregard the comment I just wrote asking about the amounts of ingredients. I see them now, scrolling through everything. Since I’m using either 1 or 2 seven ounce containers of almond paste, this recipe might not work because I know how sensitive doughs can be!! But thanks for sharing it. They look wonderful.

      Reply
      • Kelly

        April 24, 2023 at 5:31 am

        Hi Nancy, the recipe should work using the 7 ounce containers of almond paste. You'll probably need to use a little less egg whites. Just add the egg whites slowly until the consistency of the dough is right.

        Reply
    29. Mary Cuomo

      April 06, 2023 at 9:43 pm

      Just made these. They were easy to make and came our great. This recipe is a keeper! Thank you for the detailed instructions!

      ★★★★★

      Reply
      • Kelly

        April 24, 2023 at 5:28 am

        So happy you found it useful, Mary! Thanks so much!

        Reply
    30. Christine

      October 16, 2023 at 10:57 am

      Just wondering if the 2x 3x means the recipe can be doubled and tripled? Not all recipes can successfully!!

      Reply
      • Kelly

        October 31, 2023 at 3:33 am

        Hi Christine! Yes, you're right, the 2X and 3X are automatically built into the wordpress plugin so it may not actually work for every recipe. This recipe should be able to be doubled or tripled ok. I would add the egg whites slowly though until the dough is the right consistency, in case you don't need to use all of them.

        Reply
    31. Rick

      October 30, 2023 at 2:19 pm

      How much almond paste?

      Reply
      • Kelly

        October 31, 2023 at 3:24 am

        Hi Rick. 16oz of almond paste. The recipe card is at the bottom of the page.

        Reply
    32. Rose

      November 14, 2023 at 7:52 pm

      The best!! My family loves these cookies!!

      ★★★★★

      Reply
      • Kelly

        November 20, 2023 at 10:44 am

        So happy you liked them, Rose! Thanks so much!

        Reply
    33. Diane Alesi

      December 06, 2023 at 5:28 am

      I live at a high altitude (7200 ft) and my pinole cookies flatten out instead of staying rounded. What changes should I make to your recipe?

      ★★★★★

      Reply
      • Kelly

        December 06, 2023 at 8:00 am

        Hi Diane, I don't have any experience cooking at high altitude. Other than altitude effects, I do know that a looser dough can cause them to be flat. I would say use less egg whites and add them in little by little until the dough is the right consistency.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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