• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 30

Pignoli Cookies Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup pine nuts
  • 8 ounces almond paste
  • 2/3 cup sugar divided
  • 2 egg whites


In a small dry skillet, toast the pine nuts over low heat until they are fragrant. Set aside.
In the bowl of a food processor, break up the almond paste. Use the pulse feature on the food processor a few seconds at a time, scraping the sides as needed. It should take just a few minutes to turn the hard paste into fine sand-like pieces. Add the sugar in two stages, processing for a few seconds each time to combine.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites, making sure the mixture is well-combined. Place the dough in the refrigerator to chill for at least one hour.
Preheat the oven to 325°F. Line a baking sheet with parchment paper (This is required for these cookies. They will stick to the baking sheet without it.)
Drop the dough by teaspoonfuls onto the baking sheet. Press 8-10 pine nuts into the top of each cookie, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, remove from the oven before the cookies begin to brown. Cool 2-3 minutes on the baking sheet before transferring to a wire rack. Store in an airtight container. Enjoy!

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