If you’re craving a cookie that’s wonderfully chewy, packed with nutty goodness, and beautifully adorned with a crunchy crust of pine nuts, this Pignoli Cookies Recipe is your new best friend in the kitchen. These Italian almond paste cookies are a classic treat loved for their soft, moist centers and irresistible pine nut coating. Perfect for sharing over coffee or gifting during the holidays, mastering this recipe means having a deliciously elegant cookie ready whenever the mood strikes.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a crucial role in creating the perfect Pignoli Cookies Recipe. From the rich almond paste providing deep flavor, to the pine nuts adding that signature crunch, every component contributes to the cookie’s texture and taste.
- Almond paste (7 ounces): The star of the cookie, lending moistness and a naturally sweet, nutty flavor that’s hard to beat.
- Granulated sugar (¼ cup): Balances the almond paste with a touch of sweetness and helps structure the dough.
- Powdered sugar (¼ cup): Adds extra sweetness and ensures a delicate texture in the finished cookie.
- Egg white (1 large): Binds the dough together and helps achieve the perfect chewy bite.
- Sea salt (⅛ teaspoon): Enhances all the flavors, cutting through the sweetness just right.
- Almond flour (½ cup): Boosts the almond flavor and creates a tender crumb without overshadowing the paste.
- Pine nuts (¾ cup): The signature crust element, giving the cookies their irresistible crunch and beautiful golden finish.
How to Make Pignoli Cookies Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 325°F and lining a large baking sheet with parchment paper. This small step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Make the Almond Paste Mixture
In a food processor, combine the almond paste, granulated sugar, powdered sugar, egg white, and sea salt. Pulse until the mixture forms a thick, smooth paste. This process blends everything beautifully, giving the dough a luscious texture that will bake into chewy perfection.
Step 3: Add Almond Flour
Transfer your smooth paste into a medium bowl and stir in the almond flour. This addition lightens the dough slightly and helps balance the overall almond flavor, giving your cookies a tender crumb.
Step 4: Shape and Coat the Cookies
Pour the pine nuts into a small bowl. Scoop heaping tablespoons of dough and roll each into a ball with your hands. If the dough feels too soft and sticky, chilling it in the fridge for 5 minutes works wonders. Then, roll each ball gently in the pine nuts, pressing lightly to make sure they stick well and coat the dough completely.
Step 5: Bake Until Golden
Place the pine nut-coated dough balls on your prepared baking sheet, spacing them an inch apart. Press the tops lightly to flatten the cookies just a bit, then bake for 18 to 22 minutes. You’ll want to watch for a light golden color around the edges—that’s the perfect sign they’re ready!
Step 6: Cool to Perfection
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This step helps the cookies set and keeps them from breaking apart, while also letting their flavors fully develop.
How to Serve Pignoli Cookies Recipe
Garnishes
While these cookies are stunning on their own, a light dusting of powdered sugar can add a touch of festive charm. You might also try a sprinkle of finely chopped pistachios for an extra pop of color and texture, making every bite an experience.
Side Dishes
Pignoli cookies pair beautifully with a cup of espresso or a delicate herbal tea, perfect for afternoon indulgences or after-dinner treats. If you’re feeling adventurous, serve alongside a small bowl of fresh berries or a scoop of vanilla gelato to complement their rich almond flavor.
Creative Ways to Present
For gifting or party platters, arrange the cookies in pretty layers separated by parchment or delicate lace doilies. Tying them with a rustic ribbon or placing them in decorative tins elevates their presentation and makes sharing these delights even more special.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pignoli Cookies Recipe treats in an airtight container at room temperature. They keep their moist, chewy texture wonderfully for up to a week—though they rarely last that long around here!
Freezing
To enjoy these cookies later, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip bag. Frozen pignoli cookies stay delicious for up to 3 months and thaw quickly at room temperature.
Reheating
If you want to enjoy them slightly warm, pop a few cookies in a preheated 300°F oven for about 5 minutes. This enhances their softness and brings out the pine nut aroma beautifully without drying them out.
FAQs
What makes Pignoli cookies different from other almond cookies?
Pignoli cookies stand out because they use almond paste as a base, giving them a moist, chewy texture and intense almond flavor, plus their signature coating of pine nuts provides a lovely crunch not found in most almond cookies.
Can I substitute pine nuts with another nut?
While pine nuts are traditional and provide a unique texture and flavor, chopped almonds or pistachios can be used in a pinch. Keep in mind that this will change the flavor profile and appearance slightly.
Is almond paste necessary or can I use almond extract instead?
Almond paste is key to the authentic texture and taste of this recipe. Almond extract alone won’t give the dough the same moistness and density, so it’s best not to skip the paste.
How do I prevent the dough from sticking to my hands when rolling?
If the dough feels too sticky, chilling it in the refrigerator for about 5-10 minutes helps firm it up. You can also lightly flour your hands or use a small scoop to handle the dough more easily.
Can I make these cookies gluten-free?
Yes! Since this recipe uses almond flour rather than wheat flour, and all other ingredients are naturally gluten-free, these cookies are a great option for those avoiding gluten. Just be sure your almond paste is certified gluten-free if cross-contamination is a concern.
Final Thoughts
There’s something truly magical about the rich, chewy texture and nutty crunch of these Pignoli Cookies Recipe treats. Whether you’re baking for a special occasion or indulging in a sweet afternoon pick-me-up, these cookies bring a touch of Italian charm to any table. Trust me, once you try them, you’ll want to make this recipe again and again!
Print
Pignoli Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15 servings
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delight in these classic Italian Pignoli Cookies, featuring a tender almond paste base rolled in crunchy pine nuts. These chewy, nutty treats are lightly golden and perfect for holiday baking or anytime you crave a sweet, sophisticated cookie.
Ingredients
Cookie Dough
- 1 (7-ounce) package almond paste (sliced or broken into pieces)
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg white
- ⅛ teaspoon sea salt
- ½ cup almond flour
Topping
- ¾ cup pine nuts
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Almond Paste Mixture: In a food processor, combine the almond paste, granulated sugar, powdered sugar, egg white, and sea salt. Pulse until the mixture forms a thick, smooth paste, ensuring an even consistency for the cookie dough.
- Add Almond Flour: Transfer the smooth almond paste mixture to a medium bowl. Stir in the almond flour thoroughly to help bind the dough and add texture.
- Form Cookie Balls: Pour the pine nuts into a small bowl. Scoop heaping tablespoons of the dough and use your hands to gently roll into balls. If the dough is too soft, chill it in the refrigerator for 5 minutes to firm up, allowing easier shaping. Roll each dough ball in the pine nuts, pressing lightly so the nuts adhere well.
- Arrange on Baking Sheet: Place the pine nut-coated dough balls on the prepared baking sheet, spacing them at least one inch apart. Press down lightly on the tops to flatten each cookie slightly for even baking and classic appearance.
- Bake Cookies: Bake in the preheated oven for 18 to 22 minutes or until the edges turn lightly golden brown, indicating the cookies are perfectly baked with a soft chewy center.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- If the dough is too sticky to shape, refrigerate it briefly to make handling easier.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For an extra touch, dust cooled cookies lightly with powdered sugar before serving.
- Almond paste can usually be found in the baking section or specialty stores.
- Ensure pine nuts are fresh, as old nuts can impart bitterness.
