Italian Pignoli Cookies are a classic item to find in Italian bakeries made with a rich, chewy interior and crunchy pine nut coating.
This Cookie Recipe is easy to follow to make your own Pignoli from scratch. You can also try my Italian Wedding Cookies for more classic Italian cookie recipes.
Sabrina’s Italian Pignoli Cookie Recipe
If you haven’t tried Italian Pignoli Cookies before, they’re delicious and perfect for almond lovers. These chewy almond cookies have a firm coating of pine nuts to give a crispy texture on the outside that really round out the experience. Their comforting and nutty flavor makes this an ideal holiday cookie. You can add the finished cookie recipe to your holiday cookie tray along with Candied Shortbread Cookies, Gingerbread Cookies, and other family favorites.
Ingredients
Ingredients
- 12 ounces almond paste
- 1/2 cup sugar
- 2 large egg whites , room temperature
- 1 cup powdered sugar
To finish:
- 2 large egg whites
- 2 cups pine nuts
- 1/4 cup powdered sugar
Instructions
Instructions
- Preheat oven to 325 degrees and line two baking sheets with parchment paper.
- To your stand mixer add the almond paste and sugar on medium speed and cream until crumbly.
- Add 2 egg whites and powdered sugar on low speed until just combined, then raise speed to high and cream until well mixed.
- To two small bowls add the remaining two egg whites to one and the pine nuts to the second one.
- Using a two tablespoon sized cookie scoop add the cookie dough into the egg whites, using a fork roll and then pick up and roll in pine nuts.
- Add the cookie dough 2" apart on your baking sheets.
- Dip the bottom of a water glass in a bit of powdered sugar and slightly flatten the cookie dough.
- Bake until cookies are just starting to brown, about 15-18 minutes.
- Let cookies cool for 5 minutes before removing from baking sheet to cool completely.
Nutrition
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