Italian Pine Nut Cookies
Indulge in the nutty, sweet perfection of Italian Pine Nut Cookies, also known as "Pignoli Cookies," a classic treat from the heart of Italian baking. These chewy, almond-flavored cookies are crafted with almond paste for a rich, marzipan-like base and are generously coated in toasted pine nuts for a delightful crunch in every bite. The recipe is quick and simple, requiring just 15 minutes of prep time and a handful of pantry staples like powdered sugar, egg whites, and vanilla extract. Perfectly golden and lightly crisp on the outside, these cookies remain soft and tender on the inside—ideal for pairing with espresso or as a show-stopping addition to any holiday cookie platter. Plus, they're naturally gluten-free, making them a versatile dessert option for all to enjoy. Make a batch of these irresistible cookies and bring the flavors of Italy straight to your table!
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Recipe Information
Ingredients
- 8 ounces almond paste
- 0.5 cups granulated sugar
- 0.5 cups powdered sugar
- 2 pieces large egg whites
- 1 teaspoons vanilla extract
- 1.5 cups pine nuts
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, crumble the almond paste into small pieces to make it easier to mix.
Add the granulated sugar, powdered sugar, and salt to the bowl. Use a hand mixer or a stand mixer to combine until the mixture is sandy in texture.
Beat the egg whites lightly in a small bowl until frothy, but not stiff.
Gradually add the egg whites to the almond paste mixture, followed by the vanilla extract. Mix until a sticky dough forms. Scrape down the sides of the bowl to ensure everything is incorporated.
Place the pine nuts in a shallow bowl or dish.
Using a small cookie scoop or spoon, scoop out about a tablespoon of dough and drop it directly into the pine nuts. Gently roll the dough ball in the pine nuts to coat the surface evenly. Be aware that the dough is sticky, so you may need to use slightly damp hands to handle it.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
Bake the cookies in the preheated oven for 20-25 minutes, or until the tops are lightly golden and the pine nuts are toasted. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 203.2 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
