Easy Italian Pignoli Cookies
Delight in these traditional Italian pignoli cookies, featuring just five ingredients and a tender almond paste base topped with crunchy pine nuts. Perfect for festive tables and simple to prepare.
Equipment
- 1 stand mixer fitted with paddle attachment
- 2 baking sheets lined with parchment paper or silicone baking mats
Ingredients
- 1 pound almond paste not marzipan
- 1 3/4 cups white granulated sugar
- 4 extra large egg whites slightly beaten
- 6 ounces pignoli pine nuts
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line 2 or 3 baking sheets with parchment paper or silicone baking mats.
- Beat the almond paste in a stand mixer with paddle attachment on low speed until smooth, avoiding overbeating.
- Add sugar and egg whites, then beat on medium speed for about 5 minutes until the mixture becomes creamy.
- Let the batter rest for 5 to 10 minutes to thicken slightly.
- Drop rounded tablespoons of batter about 1 inch apart onto prepared baking sheets and press 15-20 pine nuts lightly onto each cookie.
- Bake cookies for 10 minutes, then rotate pans and bake an additional 7 to 9 minutes until edges are golden and tops are lightly colored.
- Cool cookies completely in the pans, remove with a thin spatula, and sprinkle with powdered sugar before serving.
Notes
- Use a cookie scoop for uniform cookies, approximately 1 tbsp + ⅓ tsp batter each.
- Separate eggs into a clear dish to avoid yolk contamination.
- Store cookies in an airtight container for up to one week at room temperature.
- Use parchment paper or silicone mats to prevent sticking.