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Pignoli Cookies


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Rate this recipe 4.6/5 (11 Votes)
Pignoli Cookies 1 Picture


  • 1 8-oz can almond paste (recommended: Solo brand; don't use marzipan)
  • 2/3 cup granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon kosher salt
  • 1 cup pine nuts


Adapted from


Step 1

1. Crumble the almond paste into a food processor and pulse until it's the texture of sand. Add the sugar, egg whites and salt and process until smooth, about 15 to 20 seconds. Use a spatula to scrape the mixture out into another bowl and refrigerate for at least 30 minutes or overnight. This will help make the dough easier to handle.

2. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper, then grease with oil or cooking spray. Pour the pine nuts onto a plate, and have a bowl of cold water next to it.

3. Remove the dough from the refrigerator and use a teaspoon to scoop out a small piece. Wet your hands a little so they don't stick, and roll it around to form a ball. Drop the ball into the pine nuts and press to flatten and coat on both sides. Be careful not to coat it with too many nuts, or you'll run out before finishing. Place the cookie on the baking sheet and repeat until all the dough and nuts are gone.

4. Bake for about 12 to 15 minutes, or until they're golden brown around the edges. Allow to cool completely before serving.

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