If you have a soft spot for cookies that bring a touch of Italian elegance to your kitchen, this Pignoli Cookies (Pine Nut Cookies) Recipe is an absolute must-try. These delightful treats combine the rich nuttiness of almond paste with the buttery crunch of pine nuts, creating a beautifully chewy texture with bursts of pine nut flavor in every bite. Not only are they stunningly simple to make, but each cookie melts in your mouth with a perfect balance of sweet and nutty, turning any ordinary afternoon into a special occasion.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right for your cookies is half the fun, especially when they are as straightforward and purposeful as in this recipe. Every component, from almond paste to pine nuts, is crucial in crafting the authentic flavor and texture that makes these cookies so wonderfully addictive.
- 7 oz. almond paste: This is the star ingredient offering moistness and intense almond flavor, so choose a good-quality brand for the best results.
- ⅓ cup granulated sugar: Adds sweetness and helps the dough come together smoothly.
- ¼ cup powdered sugar: Balances texture and sweetness, plus some extra for dusting at the end.
- 1 large egg white: Acts as a binder, giving the dough structure without weighing it down.
- ¼ tsp kosher salt: Just a pinch to enhance all the flavors without being salty.
- 4 oz. pine nuts: Essential for coating the cookies, delivering that classic crunch and nutty aroma.
How to Make Pignoli Cookies (Pine Nut Cookies) Recipe
Step 1: Prepare Your Baking Station
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or use a nonstick cooking spray to prevent your cookies from sticking and make cleanup a breeze.
Step 2: Blend the Dough
In a food processor, combine almond paste, granulated sugar, powdered sugar, egg white, and salt. Pulse until the mixture becomes smooth and thick – this tacky dough is the foundation for your soft, chewy cookies.
Step 3: Get the Pine Nuts Ready
Place your pine nuts in a medium bowl. These will form a crunchy, aromatic coating around each cookie ball, adding that signature texture and flavor.
Step 4: Shape and Roll
Scoop about one tablespoon of the dough and shape it into a 1-inch ball. Then roll each ball in the pine nuts until it’s fully coated on top and sides. This step turns your cookies into little nutty gems.
Step 5: Arrange on the Baking Sheet
Place the pine nut-coated dough balls spaced about 1-2 inches apart on your prepared baking sheet. Give them room to spread slightly as they bake for even cooking.
Step 6: Bake to Perfection
Bake for 10 to 12 minutes, watching carefully for a light golden hue. Avoid overbaking, which can lead to a tougher center instead of the delicate chew these cookies are known for.
Step 7: Cool and Dust
Allow your cookies to cool on the baking sheet for at least 10 minutes so they firm up just right. Once cooled, a delicate dusting of powdered sugar tops them off with a pretty, snowy finish.
How to Serve Pignoli Cookies (Pine Nut Cookies) Recipe
Garnishes
Although these cookies are stunning on their own, a sprinkle of extra powdered sugar right before serving makes them look like they came straight from a tiny Italian bakery. You can also pair them with a few fresh mint leaves for a pop of color and a refreshing scent.
Side Dishes
Pignoli cookies are perfect alongside an espresso or a creamy cappuccino, balancing their sweetness with bold coffee flavors. They also pair wonderfully with a light dessert wine like Moscato or a glass of chilled almond milk for a nutty harmony.
Creative Ways to Present
For a memorable presentation, arrange the cookies on a rustic wooden board surrounded by whole pine nuts and sprigs of rosemary or thyme. You can also serve them atop small dessert plates alongside fresh berries or alongside a bowl of whipped cream infused with a vanilla bean.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in an airtight container at room temperature for up to a week. The almond paste helps the cookies retain moisture, so they stay soft and chewy even days later.
Freezing
If you’d like to enjoy your Pignoli Cookies (Pine Nut Cookies) Recipe later, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They hold their texture well and thaw quickly to fresh-baked taste.
Reheating
To bring back that fresh-baked warmth, reheat frozen cookies in a 300°F oven for about 5 minutes. Be careful not to overheat, as it might dry them out. Enjoy immediately for the best experience.
FAQs
Can I substitute almond paste with marzipan for the Pignoli Cookies (Pine Nut Cookies) Recipe?
Marzipan is quite similar to almond paste but usually contains more sugar and a smoother texture. You can substitute it, but expect a slightly sweeter cookie. Adjust the sugar in the recipe to keep balance if using marzipan.
Are pine nuts necessary, or can I use other nuts?
Pine nuts provide a unique buttery flavor and tender crunch that defines pignoli cookies. While you can experiment with chopped almonds or pistachios, the taste profile will change, and the classic texture might be lost.
How can I tell when the cookies are done baking?
Watch for a gentle golden color on the edges. The cookies should still be soft in the center to keep their chewy nature. Overbaking will cause them to harden, so it’s better to err on the side of caution.
Can I make the dough ahead of time?
Yes! You can mix the dough and keep it refrigerated for up to 24 hours. Roll and coat the dough balls with pine nuts just before baking for the freshest cookie experience.
Are Pignoli Cookies gluten-free?
Absolutely! This recipe contains no flour and is naturally gluten-free, making it a great treat for those avoiding gluten without sacrificing flavor or texture.
Final Thoughts
There is something truly special about the Pignoli Cookies (Pine Nut Cookies) Recipe that makes it a cherished addition to any baking repertoire. With its effortless ingredients and simple steps, you can whip up these tender, nutty delights in no time and share a little slice of Italian sweetness with friends and family. Trust me, once you try them, these cookies will become one of your favorite go-to recipes for any occasion!
Print
Pignoli Cookies (Pine Nut Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These classic Italian Pignoli Cookies are soft almond paste cookies generously coated with pine nuts, offering a delightful texture and rich nutty flavor. Perfectly tender on the inside with a slightly crisp exterior, they’re dusted with powdered sugar for a sweet finish. Ideal as a festive treat or an elegant dessert alongside coffee or tea.
Ingredients
Cookie Dough
- 7 oz. almond paste (198g, cut into pieces)
- ⅓ cup granulated sugar (67g)
- ¼ cup powdered sugar (28g, plus more for serving)
- 1 large egg white (35g)
- ¼ tsp kosher salt
Coating
- 4 oz. pine nuts (113g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent sticking, then set it aside.
- Prepare Dough: In a food processor bowl, combine the almond paste pieces, granulated sugar, powdered sugar, egg white, and kosher salt. Blend all ingredients until the mixture becomes smooth and forms a thick, tacky dough that is not runny.
- Prepare Pine Nuts: Pour the pine nuts into a medium-sized bowl ready for coating the cookies.
- Form Cookie Balls: Using about one tablespoon of dough per cookie, shape the dough into 1-inch balls. Roll each ball in the pine nuts, ensuring the top and sides are thoroughly coated with pine nuts for that signature crunchy texture.
- Arrange on Baking Sheet: Place the pine nut-covered dough balls 1-2 inches apart on the prepared baking sheet, allowing space for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies just begin to turn a golden brown color. Be careful not to overbake to keep the centers soft and tender.
- Cool Cookies: Remove the cookies from the oven and let them cool and firm up on the baking sheet for at least 10 minutes before handling.
- Finish and Serve: Once cooled, dust the cookies lightly with additional powdered sugar if desired. Serve and enjoy your delicious Pignoli Cookies.
Notes
- Do not overbake to avoid a tough texture; the cookies should remain soft inside.
- If almond paste is too firm, soften slightly by warming it at room temperature before processing.
- Store cookies in an airtight container at room temperature for up to one week.
- Pine nuts can be toasted lightly beforehand to enhance flavor, but it’s optional.
- Use fresh egg whites; for pasteurized egg whites, adjust baking time slightly if needed.
