Italian pignoli or pine nut cookies, are a staple in Italy and Italian-American bakeries. This light and airy cookie is made from just five simple ingredients and is so much better than store-bought.
These easy Italian pignoli cookies make their way to my Christmas and Easter table each year. They are a huge hit with my family and no Christmas dessert table is complete without them (and my Italian pizzelle and my Italian lemon drops).
With just five ingredients, these cookies are a breeze to make (and they happen to be gluten-free)! They have a sweet almond taste, a crackly top, and a light yet chewy interior. After baking, I dust them with powdered sugar for an extra pop.
What you will need
Here is what you need for Italian pine nut cookies.
- Almond paste- Be sure to use the real deal for this, not marzipan. Almond paste is coarser, less sweet, and holds up in baking. You can find almond paste in well-stocked grocery stores, but if you have a bakery you love, I usually ask them to sell me some almond paste. For store-bought- I like the Solo brand- they come in 8-ounce boxes, so I grab 2 boxes (16 ounces or 1 pound) for this recipe.
- Sugar- Granulated white sugar is what I use. You can also substitute castor sugar if you can find it.
- Extra large egg whites- Extra large egg whites (without any trace of yolk) are the key to making these light and airy.
- Pine nuts- Pine nuts (or pignolis in Italian) are the edible seeds of pine. They can get pretty expensive especially when finding them in specialty and local grocery stores. You can buy them in bulk online or at Costco, however, even this can cause some sticker shock. If they are not in your budget, a good alternative is sliced almonds.
- Powdered sugar- For dusting.
Instructions
Below is a quick visual to help you get the perfect Italian pine nut cookies every time!
Place the almond paste in a bowl of a stand mixer fitted with the paddle attachment and beat for a few minutes on low/stir to smooth it out. Add the egg whites and sugar and beat on medium until smooth and creamy.
Let the batter rest for 5-10 minutes. Using a cookie scoop (or heaping tablespoons), drop the batter onto a parchment-lined baking sheet about 1 inch apart.
Lightly press 15-20 pine nuts on each cookie.
Bake at 350°F for 10 minutes. After 10 minutes, rotate the pans and bake for an additional 7-9 minutes.
Cool the cookies on the pan, then use a flexible spatula to transfer the cookies to a wire rack. Dust with powdered sugar and serve.
👩🍳Expert tips
- If you are buying the Odense brand of almond paste, please note they are sold in 7-ounce packages, not 8-ounce. For this reason, I prefer the Solo brand.
- If I get any yolk in the egg whites, I usually put it aside to use for something else. I always separate my eggs into a clear dish before adding them to the remaining ingredients so I can correct for this (this is also a great idea if you are like me, and did an oopsy with the shells). I have tried this recipe with large egg whites, but I usually over or undershoot the equivalent, and the cookies taste flat.
- Use a cookie scoop to drop the batter right onto the cookie sheets. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of the cookie batter instead.
- Be sure to use parchment paper or a silicone baking mat to prevent sticking (the bottoms can get very sticky). I like to use a flexible spatula to transfer the cooled cookies to a wire rack.
Storing pignoli cookies
After the cookies have cooled completely, dust them with powdered sugar. They can be stored in an airtight container for up to one week.
Frequently asked questions
The stand mixer is needed to make the batter very light and creamy. You can also use a handheld electric mixer.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Easy Italian Pignoli Cookies
Equipment
- Stand mixer fitted with paddle attachment
- 2 or 3 baking/cookie sheets
- parchment paper or silicone baking mats
Ingredients
- 1 pound (16 ounces) almond paste not marzipan
- 1¾ cup (14 ounces) white granulated sugar
- 4 extra large egg whites slightly beaten
- 6 ounces pignoli (pine) nuts
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line 2 or 3 cookie sheets with parchment paper or silicone baking mats.
- Place the almond paste in a bowl of a stand mixer fitted with the paddle attachment and beat for a few minutes on low/stir to smooth it out. Do not overbeat or it will become dry.1 pound (16 ounces) almond paste
- Add sugar, and the egg whites, then beat on medium speed for about 5 minutes, or until creamy.1¾ cup (14 ounces) white granulated sugar, 4 extra large egg whites
- Let the batter rest for about 5-10 minutes (it will thicken up slightly).
- Drop by rounded tablespoons (I use a cookie scoop) onto the lined cookie sheets, about 1 inch apart. Place about 15-20 pine nuts on each cookie, lightly pressing them in.6 ounces pignoli (pine) nuts
- Bake for 10 minutes. After 10 minutes, rotate the pans, and cook for an additional 7-9 minutes. Cookies should be golden brown on the bottom and at the edges, but only lightly colored on top. Do not over or under-bake.
- Cool completely in the pans. Remove with a thin flexible spatula. Once completely cooled, sprinkle powdered sugar on them.powdered sugar for dusting
Notes
-
- If you are buying the Odense brand of almond paste, please note they are sold in 7-ounce packages, not 8-ounce. For this reason, I prefer the Solo brand.
-
- If I get any yolk in the egg whites, I usually put it aside to use for something else. I always separate my eggs into a clear dish before adding them to the remaining ingredients so I can correct for this (this is also a great idea if you are like me, and did an oopsy with the shells)! I have tried this recipe with large egg whites, but I usually over or undershoot the equivalent, and the cookies taste flat.
-
- Use a cookie scoop to drop the batter right onto the cookie sheets. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of the cookie batter instead.
-
- Be sure to use parchment paper or a silicone baking mat to prevent sticking (the bottoms can get very sticky). I like to use a flexible spatula to transfer the cooled cookies to a wire rack.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Christina says
Hiya!
Oh my goodness! I was at a bridal shower and this was one of the desserts on the table. Now I’m a sucker for pignoli cookies. I’ve worked in a bakery for over 20 years. I’ve eaten thousands!! This was one of the most light and fluffiest pignoli cookie I have ever eaten! I couldn’t get enough of them. So I had to get this recipe. When I say OBSSESSED, the next day I had to make them. This was so easy and fun to make and bake. I always over bake and I gave some to my neighbor and I passed on the sweetest most delicious treat! Thank you so much for this, I’m going to be the hit at every party now!
Jennifer says
Wow, thank you so much. How exciting!
Paula McCormack says
Easiest way to make pignoli cookies!!