If there’s one cookie that instantly brings back the aroma of Italian holidays and cozy afternoons at Nonna’s house, it’s Pignoli Cookies.
These traditional almond-paste cookies, covered in toasted pine nuts and dusted with powdered sugar, are a hallmark of Southern Italian baking — especially in Sicily and Campania.
Each bite offers a perfect balance between chewy almond sweetness and the subtle crunch of pine nuts, with a flavor that’s both simple and deeply nostalgic.
You’ll often find these cookies on Italian-American holiday trays, alongside ricotta cookies, biscotti, and amaretti.
Yet, despite their sophisticated look and flavor, they’re surprisingly easy to make — requiring only a few ingredients and no flour at all!
That makes them naturally gluten-free and ideal for any festive table.
Pair them with an espresso, cappuccino, or even a small glass of dessert wine like Vin Santo, and you’ll instantly feel transported to a sunny Sicilian kitchen.
🍪 Servings & Time
Yield: About 20 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
🧾 Ingredients
8 oz (225 g) almond paste
½ cup (100 g) granulated sugar
2 tbsp honey
1 large egg white
¼ tsp salt
½ cup (60 g) pine nuts
Powdered sugar, for dusting
👩🏻🍳 Instructions
Prepare the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.Mix the dough
Break the almond paste into pieces and place it in a food processor. Add granulated sugar and pulse until the mixture becomes crumbly.Add wet ingredients
Add the honey, egg white, and salt. Process again until smooth and sticky — the dough should easily hold together.Shape the cookies
Using a tablespoon or small scoop, form small balls of dough. Roll each ball between your palms to make them smooth.Coat with pine nuts
Roll each dough ball in pine nuts, pressing gently so they adhere to the surface.Bake
Arrange cookies on the baking sheet about 2 inches apart. Bake for 13–15 minutes, until the edges are lightly golden but the centers remain soft.Cool & dust
Let the cookies cool completely on the pan. Once cooled, dust generously with powdered sugar.
💡 Tips & Tricks
Don’t overbake — Pignoli Cookies should remain chewy in the center.
Use fresh pine nuts for the best flavor (they can go rancid if old).
If you prefer less sweetness, reduce sugar slightly and let the almond flavor shine.
Store cookies in an airtight container for up to 5 days, or freeze for up to 2 months.
🍽 Nutritional Facts (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 135 kcal |
| Carbohydrates | 14 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 0.8 g |
| Sugar | 11 g |
| Sodium | 30 mg |
PIGNOLI COOKIES
Notes
Ingredients
- 8 oz (225 g) almond paste
- ½ cup (100 g) granulated sugar
- 2 tbsp honey
- 1 large egg white
- ¼ tsp salt
- ½ cup (60 g) pine nuts
- Powdered sugar, for dusting
👩🏻🍳 Instructions
- Prepare the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. - Mix the dough
Break the almond paste into pieces and place it in a food processor. Add granulated sugar and pulse until the mixture becomes crumbly. - Add wet ingredients
Add the honey, egg white, and salt. Process again until smooth and sticky — the dough should easily hold together. - Shape the cookies
Using a tablespoon or small scoop, form small balls of dough. Roll each ball between your palms to make them smooth. - Coat with pine nuts
Roll each dough ball in pine nuts, pressing gently so they adhere to the surface. - Bake
Arrange cookies on the baking sheet about 2 inches apart. Bake for 13–15 minutes, until the edges are lightly golden but the centers remain soft. - Cool & dust
Let the cookies cool completely on the pan. Once cooled, dust generously with powdered sugar.
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