Pignoli Cookies (Italian Pine Nut Cookies)

Pignoli Cookies (Italian Pine Nut Cookies) created by Karen Elizabeth

These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
  • Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
  • Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
  • Beat in the egg whites, one at a time and continue beating until the dough is smooth.
  • Spread the pine nuts out on a plate.
  • Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
  • Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
  • Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
  • Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!
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RECIPE MADE WITH LOVE BY

@Midwest Maven
Contributor
@Midwest Maven
Contributor
"These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!"
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  1. ForeverMama
    Italian Pignoli Cookies are a staple at local Italian inspired bakeries in my area. They're one of my favorite cookies of all time, so when I saw this recipe as a homemade option, they had to be made. My 17 yr. old daughter wound up making them, so they are really not difficult. They're fantastic and nothing less than what I expected. These will be made again for sure especially during Christmas, and the cost is way more doable for making them at home, especially when you can buy the almond paste at local bakeries (just call around) where it winds up being less expensive than buying it at supermarkets. This is a Winner and so tasty! Thank you Midwest Maven for sharing. Made it for 2019 Susie's World Tour, Team Sue Chefs.
    Reply
  2. Karen Elizabeth
    Pignoli Cookies (Italian Pine Nut Cookies) Created by Karen Elizabeth
    Reply
  3. Karen Elizabeth
    I was a bit nervous to try these, since I'm not much of a baker, so I recruited my daughter to give me a hand. I don't think we breathed until they were out of the oven!!!! They have been declared delicious though, and we're really glad we tried them! Thanks for giving us the opportunity to stretch our baking wings! Made for Culinary Quest 2019, Italy, the Feed bags
    Reply
  4. Mrs Goodall
    Pignoli Cookies (Italian Pine Nut Cookies) Created by Mrs Goodall
    Reply
  5. Mrs Goodall
    If you make these lovely cookies, wait to write your review until day 2. These cookies get chewier and yummier the second day. Think chewy meringue. After adding the egg whites the dough does thin out and I can see why you might think to add flour. But don't do it! Yes, the dough almost becomes a think batter, but if you just dollop the batter onto the pine nuts and gently roll/coat the batter it will give the ball a bit of stability and you can to get it to the cookie sheet. Thanks for posting! MER'd for Susie's World Tour 2019, Sue Chefs
    Reply
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