Pignoli Amaretti Pine Nut Cookies
Delight your taste buds with the irresistibly chewy and nutty sweetness of Pignoli Amaretti Pine Nut Cookies! These traditional Italian treats are made with almond paste, creating a rich, marzipan-like flavor that pairs beautifully with a delicate vanilla essence. Each cookie is generously topped with toasted pine nuts, adding a buttery crunch to their soft, melt-in-your-mouth texture. With just 20 minutes of prep time, these gluten-free cookies are surprisingly simple to make, featuring a unique dough enhanced by frothy egg whites and a touch of confectioners’ sugar. Perfect for holiday cookie platters, afternoon coffee breaks, or as a gift for friends, these elegant, bakery-worthy cookies will bring a little taste of Italy into your kitchen.
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Recipe Information
Ingredients
- 227 grams Almond paste
- 150 grams Granulated sugar
- 50 grams Confectioners' sugar
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 150 grams Pine nuts
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, crumble the almond paste into small pieces. Use a hand mixer or stand mixer to beat the almond paste until pliable.
Add the granulated sugar, confectioners' sugar, and salt to the bowl. Mix until the ingredients are fully combined with the almond paste.
In a separate bowl, lightly whisk the egg whites until frothy, but not stiff. Gradually add the egg whites and vanilla extract to the almond paste mixture, mixing until a smooth and sticky dough forms. Ensure the dough is evenly blended but do not overmix.
Pour the pine nuts into a shallow bowl or plate. Using a small cookie scoop or tablespoon, portion out dough balls about 1 tablespoon in size. Roll each ball lightly between your hands to smooth it out.
Gently press each ball into the pine nuts, coating just the top surface. Place the dough balls onto the prepared baking sheets about 2 inches apart, pine nut side up.
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden around the edges. Rotate the baking sheets halfway through baking to ensure even browning.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 51.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 242.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1331 mg | 28% | |
*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.
