Italian Pignoli cookies, famous for their chewy almond base and crunchy pine nut coating, originate from Sicily and southern Italy, where pine nuts (pignoli) have been a prized ingredient for centuries. These cookies trace their roots back to Mediterranean culinary traditions that date to ancient times, when nuts and seeds were commonly used in both sweet and savory dishes. Pignoli cookies are made with almond paste or marzipan mixed with egg whites and sugar, then generously coated in pine nuts before baking, creating a delightful contrast of textures. Their rich almond flavor and nutty topping have made them a beloved treat during holidays and celebrations, especially Christmas and Easter, firmly cementing their place in Italian baking heritage.

Pignoli nut cookies have become a cherished tradition in Sicily, Italy. In Italian, pinole translates to "pine nuts," while the American-Italian version of the name is Pignoli. These delightful cookies primarily comprise almond paste and are generously adorned with pine nuts. With their chewy texture and decadent flavor, these timeless Italian treats showcase the perfect blend of almonds and pine nuts. It is no wonder that Pignoli nut cookies have gained popularity as beloved Italian Christmas cookies.
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Prep Time 15 minutes
Servings: 32 Cookies
Ingredients Method

Ingredients
  

  • 1 cup almond paste – Marzipan (11-ounce can, 312g)
  • 2 tbsp honey
  • 5 tbsp granulated sugar
  • 1 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1/2 cup almond flour
  • 1 large egg white
  • 2 cups pignoli nuts
  • 1 tsp baking powder

Method
 

  1. Preheat the oven to 350°F and prepare a cookie sheet by lining it with cooking parchment paper.
  2. In a large bowl, combine the granulated sugar, almond paste, baking powder, honey, salt and egg. Add the flour. Using an electric mixer on low speed, beat the ingredients until a soft dough comes together.
  3. Take portions of the cookie dough and shape them into round balls. Arrange the dough balls on the prepared cookie sheets, ensuring a 2-inch gap between each one. Now, it's time to add a decorative touch to your cookies. Place pine nuts on top of each cookie, gently pressing them into the dough.
  4. Bake for 12 minutes.