If you have a soft spot for nutty, chewy treats with a delicate crunch, you’re going to fall head over heels for this Pignoli Cookies (Pine Nut Cookies) Recipe. These little delights combine the rich, buttery flavor of almond paste with the subtle pine nut crunch in a way that feels both luxurious and comforting. Perfect for a cozy afternoon tea or a festive holiday cookie tray, these cookies bring just the right balance of sweetness and texture that will keep you reaching for one more.
Ingredients You’ll Need
Getting these cookies just right means trusting a handful of simple yet essential ingredients. Each one plays a starring role: from the creamy almond paste that forms the base, to the pine nuts that give each cookie its signature crunch and nuttiness. Everything combines effortlessly for a cookie that looks as beautiful as it tastes.
- Almond paste: Provides rich, moist structure and almond flavor; be sure to use a good quality paste for the best results.
- Granulated sugar: Adds sweetness and helps create a slight crust on the cookie’s surface.
- Powdered sugar: Lightens the dough texture and is perfect for dusting at the end.
- Egg white: Binds the dough without adding extra fat or heaviness, ensuring a chewy texture.
- Kosher salt: Balances the sweetness and amplifies the nutty flavors.
- Pine nuts: The star ingredient that creates the signature nutty crunch and delightful aroma.
- Powdered sugar (optional for dusting): A final touch for a pretty, sweet finish.
How to Make Pignoli Cookies (Pine Nut Cookies) Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 350°F and lining a baking sheet with parchment paper or spraying it with a nonstick cooking spray. This simple prep ensures your cookies bake evenly and release easily from the pan, setting the stage for perfect results.
Step 2: Blend the Almond Paste Mixture
Into your food processor, add almond paste, granulated sugar, powdered sugar, egg white, and kosher salt. Pulse everything until the mixture is smooth, thick, and sticky—just the right consistency for shaping. This blending step is crucial; it creates a cohesive dough that will hold together beautifully during baking.
Step 3: Prep Your Pine Nuts
Pour the pine nuts into a medium bowl, making them ready for the all-important coating step. Having them prepped means you can keep the mixing process moving along without a hitch.
Step 4: Shape and Coat the Cookie Dough
Using about one tablespoon-sized portions, roll the dough into tight 1-inch balls. Then roll each ball generously in the pine nuts, pressing gently so the nuts stick to the entire surface except the bottom. This coating not only adds a delicious toasted crunch but also gives the cookies their iconic appearance.
Step 5: Arrange on Baking Sheet
Place each cookie dough ball about 1 to 2 inches apart on your prepared baking sheet. This space allows them to expand slightly while baking without sticking together, resulting in perfectly shaped cookies.
Step 6: Bake Until Golden
Bake the cookies for 10 to 12 minutes, watching closely for the very first signs of golden brown around the edges. Pulling them out too late risks a hard center, so taking them out right on time is key to that signature chewy texture with a tender bite.
Step 7: Cool and Set
Let the cookies cool directly on the baking sheet for at least 10 minutes. This resting period allows them to firm up gently and makes them easier to transfer without breaking.
Step 8: Dust and Serve
If you want to add an elegant final touch, dust your cookies lightly with powdered sugar before serving. This not only looks festive but also adds a subtle hint of extra sweetness with every bite.
How to Serve Pignoli Cookies (Pine Nut Cookies) Recipe
Garnishes
A simple dusting of powdered sugar is classic, but you can also try a drizzle of dark chocolate or a sprinkle of finely chopped pistachios for an unexpected burst of color and flavor. These garnishes make the cookies look irresistible on any dessert platter.
Side Dishes
Pignoli cookies pair beautifully with a warm cup of espresso or an herbal tea, enhancing their nutty sweetness. They also complement fresh fruit or a scoop of vanilla gelato for an elegant after-dinner treat that everyone will rave about.
Creative Ways to Present
Arrange these cookies in a pretty tin or layer them between sheets of parchment paper in a glass jar for gifting. For a decadent twist, sandwich them with a bit of lemon curd or chocolate ganache, turning this simple recipe into a fancy little dessert that guests will gush over.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Pignoli Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week, making them perfect to bake ahead of time for holiday gatherings or afternoon treats.
Freezing
If you want to keep these cookies around longer, they freeze wonderfully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container. When wrapped well, they stay delicious for up to three months.
Reheating
To enjoy your frozen cookies, simply let them thaw at room temperature. If you prefer them warm, pop a few in the oven at 300°F for about 5 minutes to refresh their texture and warmth without drying them out.
FAQs
What makes Pignoli Cookies different from other nut cookies?
Pignoli Cookies are unique because they use almond paste as the main ingredient for a soft, chewy texture, and they feature pine nuts that add a distinct buttery crunch and flavor not found in typical nut cookies.
Can I use whole almonds instead of almond paste?
While whole almonds can add flavor, almond paste is essential for achieving the soft and chewy texture Pignoli Cookies are known for. It provides moisture and sweetness that ground nuts alone cannot replicate.
Do the cookies spread during baking?
No, these cookies hold their shape well thanks to the thick dough made from almond paste and egg white. Just place them spaced apart on the tray, and they will maintain their size with minimal spreading.
Are pine nuts necessary, or can I substitute another nut?
Pine nuts are traditional and give these cookies their characteristic flavor and texture. However, if you must substitute, finely chopped blanched almonds or pistachios can work, though it will alter the taste slightly.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free since it contains no flour. Just check that your almond paste and other ingredients are gluten-free if you have dietary concerns.
Final Thoughts
There’s something truly special about the Pignoli Cookies (Pine Nut Cookies) Recipe—a simple mix of ingredients that comes together to create a timeless cookie full of love and nostalgia. Whether you’re baking for yourself, family, or friends, these cookies offer that perfect balance of chewy sweetness and nutty crunch. Give them a try and watch how quickly they disappear from the plate!
Print
Pignoli Cookies (Pine Nut Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Pignoli Cookies, also known as Pine Nut Cookies, are delicate Italian treats made with almond paste and sweetened with sugar, coated in crunchy pine nuts and baked to a golden perfection. These cookies offer a chewy texture with a slightly crisp exterior, perfect for dessert or an afternoon snack.
Ingredients
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces, 1 standard package)
- â…“ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Topping
- 4 oz. pine nuts (113g)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or spray it with nonstick cooking spray to prepare for baking.
- Prepare the Dough: In a food processor bowl, combine the almond paste, granulated sugar, powdered sugar, egg white, and kosher salt. Blend these ingredients until the mixture is smooth and forms a thick, tacky dough that’s not runny.
- Prepare Pine Nuts: Pour the pine nuts into a medium bowl. These will be used for coating the cookie dough balls.
- Shape and Coat Cookies: Scoop about 1 tablespoon of the dough for each cookie and roll into 1-inch balls. Roll each ball in the pine nuts until the top and sides are well coated with nuts.
- Arrange for Baking: Place the pine nut-coated dough balls onto the prepared baking sheet. Make sure to leave about 1-2 inches of space between each cookie to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies begin to turn a light golden brown. Be careful not to overbake to keep the centers tender.
- Cool: Remove the cookies from the oven and let them cool and firm up on the baking sheet for at least 10 minutes.
- Serve: Once cooled, dust the cookies lightly with powdered sugar if desired and serve.
Notes
- To avoid overbaking, watch the cookies closely in the final minutes of baking.
- Ensure the almond paste is cut into small pieces before processing to help achieve a smooth dough.
- You can store baked cookies in an airtight container at room temperature for up to a week.
- These cookies are naturally gluten-free due to the almond paste base.
- For a vegan version, substitute the egg white with aquafaba, though texture may slightly vary.
