Classic Italian Pignoli Cookies Recipe – soft, chewy almond flavored centers with a crispy, crunchy exterior that’s covered in golden, toasted pine nuts. Quick and easy to make in less than 30 minutes with only 5 ingredients!
In this post, I’ll show you how to make these classic Italian pine nut cookies with step-by-step instructions, give you several different ways to make them depending on what ingredients you have, give you variations including how to make them less sweet, give you tips on almond paste, show you how to avoid common pitfalls, and show you how to fix a dough that’s too loose and sticky.
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🍪 What are Pignoli Cookies?
Pignoli Cookies (Amaretti con Pignoli) are an Italian classic. (Pignoli means “pine nuts” in Italian.) Originating from Sicily and 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 (similar to macaroons) 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. Very similar to my almond paste cookies!
📺 Watch how to make!
🥇Why you’ll love this recipe
I have tested and retested this recipe so you can bake a perfect, authentic, Italian pignoli cookies.
- A luxurious (and expensive!) cookie found in Italian bakeries
- Addictive, fragrant almond flavor
- Unique texture – moist and chewy plus crispy and crunchy
- Only 5 ingredients
- Quick and easy - just 1 minute in the food processor and the dough is done
- No cooling or resting time for the dough
🧾 Ingredients
- Almond paste – be sure to use almond paste and not marzipan or almond cake and pastry filling. You can use homemade almond paste or a store-bought brand like Solo or Odense. I’ve included variations below, including one for marzipan, if you can’t find almond paste.
- Sugar – granulated white sugar
- 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.
See the recipe card for full information on ingredients and quantities.
🔎Almond paste
The almond paste you use can make or break these cookies
Almond paste is often found in Italian cookie recipes such as these pignoli cookies, almond paste cookies, and Italian rainbow cookies.
The type and brand of almond paste used can make a difference in the outcome of the cookie in terms of color, texture, taste, and the spreading of the dough.
Almond paste is made of almonds, water, and sugar or glucose. It contains about 45-50% almonds. Because different brands of almond paste vary in the amount of moisture they contain, your dough can turn out looser or drier.
I use both Solo and Odense brands of almond paste. Solo almond paste is made with almonds and sugar. Odense almond paste is made with almonds, sugar, and glucose. Because of the glucose, cookies baked with Odense bake up a little browner and chewier.
Odense comes in 7oz packages. So there's no leftovers or waste, you can use 2 boxes (14oz total) and add a little less egg whites – about 78 grams instead of the 90 grams called for in this recipe.
Do not use almond cake and pastry filling, it contains much more moisture, and the dough will be very loose.
❓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.
Do not substitute marzipan for almond paste in this recipe unless you are using the variation that specifically calls for marzipan.
👩🏻🍳 How to Make
1. Break up the almond paste into 1-inch pieces and put it in the bowl of a food processor.
2. Add the sugar and salt.
3. Pulse until it’s combined, about 30 seconds. It should resemble corn meal.
4. Add about ⅔ of the egg whites and process, about 30 seconds. Add the remaining egg whites as necessary to form a sticky dough.
Depending on the brand and consistency of the almond paste, you may not need all of the egg whites.
The dough will be sticky, but you should be able to roll it into balls between your hands.
5. Scoop out rounded tablespoons of dough and roll into 1-inch balls, about 25 grams each.
6. Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick. If they’re not sticky enough, brush them with egg whites.
7. Place on a parchment lined baking sheet and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.
🔑 Tips for success
- 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, be sure to measure your egg whites.
- Add ⅔ of the egg whites first, then add what is needed from the remainder, to ensure that the dough isn't too wet. Because different kinds of almond paste have a different moisture content, they may require slightly different amounts of egg whites to form a sticky 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.
- If the dough is too loose to roll into balls, it means too much egg whites have been added. Add more almond paste, equal parts almond flour and sugar, or just almond flour until it reaches the right consistency. Although it’s not traditional, in a pinch, you can add a little all-purpose or 1:1 gluten free flour to thicken the dough.
- Bake the cookies on a baking sheet lined with parchment paper to prevent sticking.
- Don’t overbake the cookies. Bake until the nuts are just starting to turn golden. You want the insides to remain moist and chewy.
- To avoid breaking: After baking, let the cookies cool completely on the baking sheet. They may break apart while moving if they haven’t cooled and set.
💡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.
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.
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.
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 and freeze
- 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.
- 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.
⏰Make ahead
To make the cookies ahead of time, the dough can be mixed and stored in the refrigerator overnight. Form into balls and bake the next day straight from the refrigerator.
❓Recipe FAQs
Pignoli (pronounced pēn-yō′lē) is the Italian word for pine nuts. They are the edible seeds of pine trees.
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.
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.
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 cookie recipes to love:
If you tried this Easy Italian Pignoli Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Recipe
Easy Italian Pignoli Cookies Recipe
Ingredients
- 16 oz almond paste 454g
- 1 ½ cups granulated sugar 298g
- 3 large egg whites 90g
- ¼ teaspoon salt
- 6 oz pine nuts 170g
- 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 be sure to measure your egg whites.
- Add ⅔ of the egg whites first, then add the remainder as necessary to prevent the dough from becoming too wet and loose.
- Odense comes in 7oz packages. So there are no leftovers or waste, you can use 2 boxes (14oz total) and add a little less egg whites – about 80 grams instead of the 90 grams called for in this recipe.
- If the dough is too loose to roll into balls, it means too much egg whites have been added. Add more almond paste, equal parts almond flour and sugar, or just almond flour until it reaches the right consistency. Although it's not traditional, in a pinch, you can add a little all-purpose flour or 1:1 gluten free flour to thicken the 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.
Christine
Just wondering if the 2x 3x means the recipe can be doubled and tripled? Not all recipes can successfully!!
Kelly
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.
Mary Cuomo
Just made these. They were easy to make and came our great. This recipe is a keeper! Thank you for the detailed instructions!
Kelly
So happy you found it useful, Mary! Thanks so much!
Nancy Gifford Humphreys
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.
Kelly
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.
Cathy
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!
Kelly
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.
Tisha Paige
Perhaps user error....but they didn't seem too firm up enough to get off the sheet nicely, even after cooling. Flavor was great.
Kelly
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.
CA
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.
Kelly
Hi CA! Try using a little less egg whites.
Dolores
Easy recipe that tastes like a million bucks!
Kelly
So happy you liked it, Dolores! Thanks so much!
Sophia
I added just 20% of the sugar that require on this recipe. Still came out Amazing.
Kelly
That's fantastic, Sophia! Great to know!
Candice
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!!
Kelly
So happy you liked them, Candice! Thanks so much!
louise
I made these and by mistake added the whole egg should I throw away or can I save the dough thank you
Kelly
Hi Louise, It would be a shame to waste those expensive ingredients. I would at least give it a try and see what happens.
Karen
Any idea why mine came out so flat?
Kelly
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.
Karen
thanks! I will.
Anna Krupicka
Oh these are so delicious!!! They are our favorite cookies for Christmas.
Kelly
So happy you liked them! Thanks so much, Anna!
penny
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.
Kelly
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.
Leslie
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.
Kelly
So happy you liked them! Thanks so much, Leslie!
Nanci Hockert
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
Kelly
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.
Rose
So the egg white.. Is this egg white in a carton or actual eggs separated? lol
Kelly
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.