Description
Soft, chewy, and full of almond flavor, this Pignoli Cookies recipe is an Italian favorite! Topped with pine nuts, these simple cookies are perfect for holidays or as a special treat.
Ingredients
Units
Scale
- 1 cup (225g) almond paste
- 1/2 cup (100g) granulated white sugar
- 2 large egg whites
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup (140g) pine nuts
- 1 teaspoon almond extract (optional)
Instructions
Prepare the Dough:
- In a food processor, blend the almond paste and sugar until smooth.
- Add the egg whites one at a time, processing until fully combined. The dough should be sticky but manageable.
- Add the flour and pulse until the dough comes together. The dough will still be sticky but should hold its shape when scooped.
Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop, portion the dough into 1-inch balls. Roll each ball in pine nuts, pressing the nuts gently into the surface to ensure they stick.
Bake:
- Arrange the cookies on the baking sheet, leaving 2 inches of space between each one.
- Bake for 15-18 minutes, or until the edges are golden and the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make Ahead: You can prepare the dough a day in advance and refrigerate it until ready to bake.
Storage: Store the cookies in an airtight container for up to 4 days at room temperature or freeze them for up to 3 months.
Optional Add-In: For an extra boost of flavor, add 1 teaspoon of almond extract to the dough when mixing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Fat: 11g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g