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    Home » Recipes » Desserts

    Easy Italian Pignoli Cookies

    Published: Dec 27, 2021 · Modified: Jul 30, 2022 by Jennifer ·

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    Italian pignoli or pine nut cookies, are a staple in Italy and Italian American bakeries. This light and airy cookie is made from just four simple ingredients.

    Angled view of baked Italian pignoli cookies on a baking sheet covered with white parchment paper. One cookie has a bite taken out.

    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. With just four ingredients, these cookies are a breeze to make. I love to dust them with powdered sugar after they have cooled.

    What you will need for these 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. You will need one pound for these cookies.
    • 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. 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 wind up tasting a little flat.
    • Pine Nuts: Pine nuts are the edible seeds of pine. They can get pretty expensive especially when finding them in specialty and local grocery stores. You can buy 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.
    • Stand Mixer: A stand mixer with the paddle attachment makes this recipe a breeze to make. Everything goes into one bowl and then dropped onto a baking sheet.

    Storing pignoli cookies:

    After the cookies have cooled completely, dust with powdered sugar. They can be stored in an airtight container for up to one week. Happy baking!

    Angled view of baked Italian pignoli cookies on a baking sheet covered with white parchment paper. One cookie has a bite taken out.

    Easy Italian Pignoli Cookies

    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. With just four ingredients, these cookies are a breeze to make. I love to dust them with powdered sugar after they have cooled.
    5 from 1 vote
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    Prep Time 1 hr
    Cook Time 17 mins
    Total Time 1 hr 17 mins
    Course Dessert
    Cuisine Italian
    Servings 32 cookies

    Equipment

    • Stand mixer fitted with paddle attachment

    Ingredients
      

    • 1 lb almond paste not marzipan
    • 1¾ cup granulated sugar
    • 4 extra large egg whites slightly beaten
    • 8 oz pignoli (pine) nuts
    • powdered sugar for dusting

    Instructions
     

    • Preheat the oven to 350°F. Line 2- 3 cookie sheets with parchment paper.
    • 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.
    • Add sugar, and the slightly beaten egg whites and beat on medium speed for about 5 minutes, or until creamy.
    • Let batter rest about 5 minutes.
    • Drop by rounded tablespoons onto the lined cookies sheets, about 1 inch apart. place about 8-10 pine nuts on each cookie, lightly pressing them into the cookies.
    • Bake 10 minutes. After 10 minutes, rotate pans, and cook an additional 5-7 minutes. Cookies should be golden brown on bottom and at the edges, but still 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. Cookies can be stored in  an airtight container for up to 1 week.
    Keyword Christmas, Cookies, Easter, Pignoli
    Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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      Recipe Rating




    1. Christina

      August 01, 2022 at 12:44 pm

      5 stars
      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!

      Reply
      • Jennifer

        August 01, 2022 at 1:05 pm

        Wow, thank you so much. How exciting!

        Reply

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