Pignoli cookies are small, soft Italian cookies with a tender almond center and a crunchy pine nut exterior. They smell sweet and nutty while baking and offer a chewy, slightly springy texture with a toasted crunch from the pignoli (pine nuts). These cookies pair beautifully with coffee or tea and bring a bright, elegant touch to holiday trays or everyday treats. For a seasonal twist, try serving them alongside spiced cookies like apple cider cookies for a warm cookie platter.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes (baking)
- Total Time: 33 minutes
- Servings: 18 cookies
- Difficulty Level: Easy
Nutrition Information
Values are approximate per cookie (serving).
- Calories per serving: 120 kcal
- Protein: 1.5 g
- Carbohydrates: 11 g
- Fat: 6.6 g
- Fiber: 0.7 g
- Sugar: 9.5 g
- Sodium: 9 mg
Why Make This Pignoli Cookies
Pignoli cookies are quick to make and require few ingredients. They deliver a lovely contrast of textures: soft, chewy almond paste dough and a crisp pine nut shell. The aroma while baking is warm and nutty. These cookies are traditionally Italian and make a delightful, elegant treat for guests, holidays, or a simple afternoon snack.
How to Make Pignoli Cookies
This recipe uses almond paste, powdered sugar, and a single egg white for a soft, chewy center. The dough is easy to shape and the pine nuts toast gently in the oven, giving each cookie a golden, crunchy finish. Work gently when shaping so the cookies keep their tender interior. Chill the dough briefly if it becomes too sticky to handle.
Ingredients:
- 1 cup almond paste
- 1 cup powdered sugar
- 1 egg white
- 1/2 cup pine nuts
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have a small bowl of pine nuts ready for rolling.
Step 2: Mixing
In a mixing bowl, combine the almond paste, powdered sugar, egg white, almond extract, and vanilla extract. Mix until smooth and well blended. The dough should be soft and slightly sticky. If it is too sticky, chill it for 10 minutes.
Step 3: Cooking
Scoop small amounts of the mixture (about 1 tablespoon each) and shape them into balls using lightly moistened hands. Roll each ball in the pine nuts until well coated. Place the coated cookies on the prepared baking sheet, spacing them about 1 inch apart.
Step 4: Finishing
Bake for 15–20 minutes or until the edges are lightly golden and the pine nuts show a light toast color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Pignoli Cookies
Serve pignoli warm or at room temperature. They pair nicely with espresso, black tea, or dessert wine. Arrange them on a platter with contrasting cookies (like shortbread or chocolate biscotti) for a pretty dessert spread. For parties, garnish the platter with fresh lemon slices or a few whole pine nuts for visual appeal.
How to Store Pignoli Cookies
- At room temperature: store in an airtight container for up to 4 days. Place parchment between layers to keep nuts from sticking.
- In the refrigerator: store up to 2 weeks in an airtight container. Bring to room temperature before serving to restore tenderness.
- Freezing: freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Expert Tips for Perfect Pignoli Cookies
- Use quality almond paste for best almond flavor. If the paste is very firm, break it into small pieces before mixing.
- Measure powdered sugar by spooning into the cup and leveling it for accuracy.
- If dough feels too soft to shape, chill 10–15 minutes. Slightly firm dough shapes more cleanly.
- Toast pine nuts lightly in a dry skillet for about 2 minutes before rolling for extra flavor, but watch closely to avoid burning.
- Wet your hands slightly or dust them with powdered sugar to prevent dough from sticking while shaping.
- For even baking, rotate the pan halfway through baking time.
Delicious Variations
- Chocolate Pignoli: Add 2 tablespoons cocoa powder to the dough for a chocolate-almond version.
- Citrus Zest: Mix 1 teaspoon lemon or orange zest into the dough for a bright, zesty note.
- Almond Joy: Press a small piece of dark chocolate into the center after baking for a melty surprise.
- Sicilian Style: Fold in 2 tablespoons finely chopped candied citrus peel into the dough.
- Nut Swap: Use finely chopped blanched almonds instead of pine nuts for a different crunch.
Frequently Asked Questions
- How do I prevent the cookies from spreading too much?
- Use chilled dough if it feels too soft. Shape dough gently and place balls firmly on the tray. Avoid over-beating the dough; mix until just combined.
- Can I use marzipan instead of almond paste?
- Yes. Marzipan is sweeter and smoother; reduce powdered sugar slightly if using very sweet marzipan.
- My pine nuts turned brown quickly. What went wrong?
- Pine nuts toast fast. Bake at the recommended temperature and watch toward the end. You can also toast them lightly beforehand in a skillet and cool before rolling.
- Can I make these ahead of time?
- Yes. Baked cookies store well for several days at room temperature. You can also freeze baked cookies for up to 3 months. Alternatively, shape and roll dough balls, then freeze on a tray and bake from frozen, adding a minute or two to baking time.
- Are pignoli cookies gluten-free?
- Yes, this recipe is naturally gluten-free since it uses almond paste and no wheat flour. Always check labels if you need certified gluten-free ingredients.
- What can I substitute for pine nuts if they’re too expensive or unavailable?
- Use chopped blanched almonds, chopped pistachios, or even shredded toasted coconut for a different flavor and crunch.
- Why did my cookies crack on top?
- A few small cracks are normal for these cookies and can add rustic charm. Over-baking or high oven temperature can cause excessive cracking. Bake until edges are just golden.
Conclusion
Pignoli cookies offer a simple, elegant bite with soft almond centers and a toasted pine nut crust. They are quick to make and bring warm, nutty aromas to your kitchen. Try variations like citrus zest or chocolate for a new twist, and store them in an airtight container to keep them fresh. For a detailed alternative method and extra tips, see this guide on How To Make Italian Pignoli Cookies – The Clever Carrot (https://www.theclevercarrot.com/2022/12/soft-chewy-pignoli-cookies/). Give these a try—you’ll love the chewy texture and nutty flavor.
Print
Pignoli Cookies
- Total Time: 33 minutes
- Yield: 18 cookies 1x
- Diet: Gluten-Free
Description
Charming Italian cookies with a soft almond center and a crunchy pine nut exterior. Perfect for any occasion.
Ingredients
- 1 cup almond paste
- 1 cup powdered sugar
- 1 egg white
- 1/2 cup pine nuts
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond paste, powdered sugar, egg white, almond extract, and vanilla extract. Mix until smooth.
- Scoop tablespoon-sized pieces and shape them into balls. Roll in pine nuts until coated.
- Place coated cookies on the prepared baking sheet and bake for 15-20 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Try different variations such as adding chocolate or citrus zest for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9.5g
- Sodium: 9mg
- Fat: 6.6g
- Saturated Fat: 0.7g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.7g
- Protein: 1.5g
- Cholesterol: 0mg
