Pignoli are chewy almond paste cookies rolled in pine nuts and baked until the nuts toast. I press the nuts in well so they stay put instead of sliding off as they bake.
This Italian Pignoli Cookies Recipe is straightforward and focuses on using high-quality ingredients to achieve the best results. They’re naturally gluten-free and make a wonderful addition to cookie platters or as a sweet snack on their own.
Delicious Chewy Pignoli Cookies
These Italian cookies feature a chewy almond paste base studded with toasted pine nuts on top. With a total time of about 30 minutes to prepare and bake, this recipe yields around 20 cookies, making it perfect for sharing or enjoying throughout the week.
Ingredients
- 1 cup almond paste
- 3/4 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup toasted pine nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a mixing bowl, combine almond paste and powdered sugar. Mix until smooth. Add the egg, almond extract, vanilla extract, and salt. Mix until the dough is well combined.
- Shape the Cookies: Using your hands, form small balls of dough (about 1 inch in diameter). Roll each ball in toasted pine nuts until fully coated.
- Bake the Cookies: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes or until the edges are lightly golden.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 20 cookies
- Calories: 110kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 12g
Bake them just until the nuts turn gold so the centers stay soft.
