Pine nut cookies known as pignoli cookies (or pinoli) are easy to prepare in just a few minutes and with only 5 ingredients. Naturally gluten and dairy free, these cookies are soft and chewy on the inside and covered with pine nuts.
Italian pine nut cookies known as pinoli or pignoli cookies (in the Sicilian dialect) consist of an almond paste dough (pasta di mandorla), the same that you would use to make amaretti, and are covered in pine nuts.
Made with only five ingredients: almond flour; sugar; egg whites; almond extract and pine nuts. That's all you need and about 15 minutes to get these cookies ready for the oven.
Dust them with a little powdered sugar once they're cooled for a festive look that's perfect for the holidays!
Is almond paste required for making pignoli?
Most recipes for pine nut cookies call for almond paste which is usually purchased and can be expensive. Almond paste is made with almond flour; sugar; egg whites and almond extract.
Therefore, I decided to forego purchasing almond paste and used these same ingredients to make my cookies. This also allowed me to control the amount of sugar added to this recipe.
And so, no, you don't need to buy almond paste to make these easy cookies!
Can marzipan be used for pignoli cookies?
Marzipan is not a suitable substitute for almond paste in this recipe.
Marzipan has considerably more sugar as well as a lower ratio of almonds compared to almond paste.
It is more smooth in texture and pliable so it can be transformed into a popular Sicilian treat called frutta martorana.
Can the pine nuts be replaced with other nuts?
I'm well aware that pine nuts cost a small fortune. So if you'd like you can make these without the pine nuts, although they will not be called pignoli!
Try rolling them in slivered almonds or chopped pistachios (also quite expensive, I know), or roll them in powdered sugar instead and you'll have a basic amaretti cookie or paste di mandorla.
There's no doubt that this basic almond flour cookie dough is quite versatile!
Ingredient List
- Almond flour: made from blanched almonds (without the skin). Almond meal, on the other hand, is made from ground almonds with the skin on and has a coarse texture.
- Granulated sugar: this recipe also works well with powdered sugar.
- Egg whites: 2
- Almond extract
- Salt
- Pine nuts: not toasted
- Powdered sugar (optional): for dusting on before serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the dough
-Stir together the almond flour and sugar in a medium sized bowl.
-In a separate small bowl, whisk the egg whites until foamy. Stir in the almond extract and pinch of salt.
-Add the egg whites to the bowl of dry ingredients. Stir until a dough is formed. Use your hands to gently knead and shape it into a dough.
2. Shape the pinoli cookies
-This dough does not require refrigerating.
-Use a 1 tbsp. cookie scoop to scoop the dough, shape into a ball and roll in the pine nuts until completely coated.
-You may flatten the cookies slightly if you prefer (they do not spread) or leave as is.
3. Bake
-Bake in a 350 degrees F preheated oven for 18 minutes. Do not let them brown too much or they will have a hard texture.
-Let cool on a wire rack completely before dusting with powdered sugar (optional)
Recipe Notes
-Both powdered sugar or granulated sugar work well in this recipe.
-Of course, these would not be called pignoli without the pine nuts, but you can omit the pine nuts if you prefer. Instead, try rolling them in slivered almonds or chopped pistachios.
-Another alternative is to roll them in powdered sugar and bake as is or top with a maraschino cherry or almond (as in amaretti).
-You may flatten them slightly once rolled in the pine nuts instead of leaving them round. They do not flatten as they bake.
-Marzipan may not be used as a substitute for almond paste (almond flour; sugar and egg whites) in this recipe.
-Do not toast the pine nuts. They will brown during baking.
-If you feel the pine nuts are not adhering sufficiently to the almond dough, try brushing them with a beaten egg white.
Keep stored at room temperature in an airtight container for up to 4 days.
Freeze pignoli in an airtight container with parchment paper separating layers of cookies. Defrost at room temperature before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more dessert recipes with almond flour!
- Chewy Amaretti Cookies
- Soft and Chewy Lemon Cookies with Almond Flour
- Soft Pumpkin Cookies with Almond Flour
- Pistachio Amaretti Cookies
- Chocolate Espresso Amaretti
- Plum Almond Cake
Ingredients
- 1¾ cups almond flour
- 10 tbsp. granulated sugar powdered sugar also works well in this recipe
- 2 large egg whites
- 1 tsp. almond extract
- ¼ teaspoon salt
- ¾ cup pine nuts raw
- 2 tbsp. powdered sugar optional, for dusting on before serving
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium sized bowl, stir together the almond flour and sugar.
- In a separate small bowl, whisk the egg whites until foamy.
- Stir in the almond extract and salt.
- Add the egg white mixture to the bowl with the dry ingredients. Stir until well combined.
- Use your hands to knead and shape into a dough. It will be slightly tacky to the touch but should not be sticky.
- Use a 1 tbsp. cookie scoop to scoop the dough and shape into a ball.
- Roll the ball in a bowl with the pine nuts and coat completely. You may leave them as is or flatten them slightly.
- Place on the prepared baking sheet and continue with the remaining dough.
- Bake for 18 minutes or until golden brown. Transfer to a wire rack to cool completely.
- Let cool before dusting with powdered sugar (optional).
Notes
-Another alternative is to roll them in powdered sugar and bake as is or top with a maraschino cherry or almond (as in amaretti).
-You may flatten them slightly once rolled in the pine nuts instead of leaving them round. They do not flatten as they bake.
-Marzipan may not be used as a substitute for almond paste (almond flour; sugar and egg whites) in this recipe. More Tips -Do not toast the pine nuts. They will brown during baking.
-If you feel the pine nuts are not adhering sufficiently to the almond dough, try brushing them with a beaten egg white. Storage Keep stored at room temperature in an airtight container for up to 4 days. To Freeze Freeze pignoli in an airtight container with parchment paper separating layers of cookies. Defrost at room temperature before serving.
Nadia Fazio
Another easy, delicious way to transform a basic almond dough into a beautiful cookie, love how versatile this dough is!