Italian Pignoli Cookies are an Italian Sicilian classic cookie recipe. Similar to a macaroon. A crispy, chewy, and almond-y cookie, that is sure to become a family favorite, if it isn’t already.
The Best Pignoli Cookies, Perfect for Christmas!
As some of you know, my husband was raised by an Italian mother. His paternal grandfather ran an Italian grocery store. And he loves all things Italian, but especially the food.
So of course, his favorite Christmas cookie is the Italian pignoli, a chewy, almond-y goodie topped with plenty of pine nuts. I love this guy so darn much that I always make a batch for him, and they always seem to be the first ones to disappear off the cookie plate during the holidays. And because I love you guys so much, I’m happy to share the recipe!
(And by the way, if you are a fan of Italian cookies, you should also check out these recipes for Anisette Cookies and Ricciarelli Cookies!)
Why You’ll Love These Classic Italian Pignoli Cookies
People are drawn to these irresistible cookies for all kinds of tasty reasons. Here are just a few:
- Rich Flavor: Pignoli cookies are made with almond paste, which gives them a rich and nutty flavor.
- Soft and Chewy: These cookies have a soft, chewy texture that’s utterly decadent!
- Pretty: These pignoli cookies are studded with pine nuts, which not only adds to the taste but also gives them a unique, festive look.
- Surprisingly Nutritious: Cookies don’t usually contain a lot of nutrients, but the pine nuts actually give these cookies a surprising boost of healthy fats, protein, vitamins, and minerals. I won’t go so far as to say they’re healthy, but they might be a better choice than you think!
- Traditional Recipe: Pignoli cookies are an old-fashioned, timeless favorite – if you’ve never tried them, you should!
What You’ll Need
You don’t need much to pull these old-fashioned pignoli cookies together. Let’s take a look at the list of ingredients:
- Pignoli Pine Nuts: These small, creamy nuts are a signature element of Pignoli cookies, adding a delightful crunch and distinct flavor to each bite.
- Sugar: You will need granulated sugar and confectioner’s sugar, with extra confectioner’s sugar for dusting.
- Flour: A little bit of all-purpose flour gives the cookie dough some structure.
- Salt
- Almond Paste: Almond paste gives the cookies their special chewy texture.
- Egg Whites: To help bind the ingredients together.
- Almond Extract: Vanilla extract is also a good option.
Are Pignoli Nuts the Same as Pine Nuts?
Yes, pignoli nuts are the same as pine nuts. Pine nuts are edible seeds that are harvested from the pine cones of certain pine trees. They are small, creamy-white nuts with a delicate and slightly sweet flavor. Pine nuts are used in lots of different dishes and desserts, including these sweet, nutty cookies!
How to Make Pignoli Cookies
This process is actually very simple. It’s more or less a mix-and-bake recipe, no fancy techniques needed.
- Get Ready to Bake. First, set up what you’ll need: a couple of cookie sheets lined with parchment or silicone mats, and a shallow dish of your pine nuts.
- Combine the Dry Ingredients. Put your granulated sugar and confectioner’s sugar in a bowl with the flour and salt, and lightly mix together.
- Mix All of the Cookie Dough Ingredients. Put the almond paste in a bowl (I use a stand mixer) and mix it a little to break it up. Add the egg whites, and mix on low until smooth. Then mix in the almond extract and the flour mixture, just until smoothly combined. Don’t overbeat this, or it won’t have a good texture.
- Shape the Cookies. Using a teaspoon or a cookie scoop, scoop up spoonfuls of dough and push them into the dish of pine nuts, so that the pine nuts stick. Then place the spoonfuls pine-nut-side-up on a baking sheet. Arrange them about two inches apart, and stick any pine nuts that fall off back onto the cookies.
- Bake! Bake the pignoli cookies for about 25 minutes, more if you want them chewier, or a little less if you want them softer.
- Cool and Serve. Let the cookies cool on the baking sheet for one minute, and then transfer them to a rack to cool completely. Dust with confectioner’s sugar, and enjoy!
Why Do My Pignoli Cookies Come Out Flat?
There are, unfortunately, a lot of ways that these can come out wrong. Some of the most common are not measuring carefully, setting the oven to the wrong temperature, and overmixing the pignoli cookie dough. Avoid those, and you should be golden! And so should the cookies.
Baker’s Notes
If you want to know a little more about baking pignoli cookies, you’re in the right place. These helpful notes will give you the skinny on these melt-in-your-mouth sweet treats.
- Mix Carefully. It bears repeating: with this cookie dough, overmixing can cause the dough to break down and become thin, chewy, dense… not good. Mix the dough until the ingredients are just combined, and then shape the cookies.
- Chilling Optional: I don’t always find that the dough needs chilling, but if you think the dough is a bit too sticky or soft, you can chill it for fifteen minutes or so to make it easier to handle.
- Adding Pine Nuts: Don’t overload the cookies with pine nuts. Pignoli cookies should be generously topped with them, but loading on too many will actually weigh the cookie dough down in the oven.
How to Store Pignoli Cookies
You want to treat a dessert like this right! By storing pignoli cookies with care, you can make sure that they stay scrumptious for as long as possible.
First, always cool them completely before storing them. Next, place them in an airtight container, with parchment or wax paper between layers of cookies if needed. Finally, keep the container in a cool, dry spot away from direct sunlight. They’ll keep for a week at room temperature, or up to two weeks in the refrigerator.
Can I Freeze These?
Definitely! Pignoli cookies are great to make ahead and freeze. Package them the same way you would for storage, but pop the container in the freezer. Use them within 2 – 3 months for the best flavor.
More Beautiful Cookie Recipes
- Hazelnut Cookies
- Chocolate Peppermint Crinkle Cookies
- Gluten Free Cranberry Pistachio Shortbread Cookies
Italian Pignoli Cookies
Equipment
- Baking Sheet
Ingredients
- 8 ounces pine nuts pignoli
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 1/4 cup all-purpose flour
- Dash salt
- 8 ounce can almond paste
- 2 egg whites slightly beaten
- 1/2 teaspoon almond extract or vanilla extract
- Confectioner’s sugar for dusting
Instructions
- Preheat the oven to 300°F. Line 2 cookie sheets with Silpat liners or parchment.
- Place pine nuts (pignoli) in a shallow dish.
- Combine granulated sugar, confectioners’ sugar, flour and salt in a medium bowl and lightly toss.
- Place almond paste in a mixing bowl of an electric mixer and mix to break up.
- Add beaten egg whites and mix on low speed until smooth.
- Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
- Using a teaspoon or a cookie scoop, scoop up a rounded spoonfuls of dough and push into the pine nuts so that the pine nuts stick to dough. Ease the dough out of scoop, so that pine nuts are facing up on baking sheet.
- Place 2″ apart and re-apply any loose nuts.
- Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy.
- Cool 1 minute and remove to a rack to cool completely.
- Dust with confectioners’ sugar.
Notes
Categories:
First recipe I tried for this type of cookie, I rarely bake. The directions were easy, I found parchment paper worked much better than silpat. It also took a few extra minutes in the oven than specified, but they came out perfect and tasted great!