Pignoli Cookies Recipe: A Classic Italian Treat with Almonds and Pine Nuts

Pignoli cookies, also called pinoli cookies, come from Southern Italy, especially Sicily. These chewy almond cookies stand out for their bold almond flavor, crisp pine nut topping, and naturally gluten-free ingredients.

They’ve been a holiday favorite for generations. Italians traditionally bake them for Christmas, Easter, weddings, and other special occasions. Today, Pignoli cookies are still a staple in Italian-American bakeries, especially in neighborhoods with deep Sicilian roots.

Made with just a few ingredients—almond paste, egg whites, sugar, and pine nuts—these cookies prove that simple can still mean delicious. “Pignoli” means pine nuts in Italian. These nuts have long played a role in Mediterranean cooking, and in this cookie, they shine.

Don’t let their fancy look fool you. Pignoli cookies are easy to make. Mix almond paste (or marzipan), egg whites, and sugar. Shape the dough, roll it in pine nuts, and bake until golden. The result? A golden, nutty outside with a soft, chewy center. Sweet, a little savory, and totally irresistible.

You’ll often see them on holiday trays, but these cookies are too good to save just for special occasions. Whether you’re baking for a celebration or just craving something sweet, Pignoli cookies deliver every time.

The Rich Tradition of Pignoli Nut Cookies
Pignoli nut cookies are a treasured part of Sicilian culinary tradition, loved for their rich almond flavor and crisp, golden pine nut coating. In Italian, pinoli means pine nuts, and the term Pignoli has become the widely recognized name for these cookies, especially in Italian-American communities. These traditional sweets are made primarily with almond paste, giving them a soft, chewy center, while the outside is covered in a generous layer of toasted pine nuts that add texture and depth of flavor.
Originating in Southern Italy, particularly Sicily, Pignoli cookies have long been a favorite for holidays, weddings, and religious celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour 10 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: Indian, Italian
Ingredients Method Notes

Ingredients
  

  • (1 lb.) almond paste (not marzipan)
  • 1 cup granulated sugar
  • 2 large egg whites (room temperature)
  • 1½ tsp vanilla extract (optional)
  • ¼ tsp salt
  • 1½ cups pignoli nuts (pine nuts)
  • Powdered sugar (for dusting, optional)

Instructions
 

  1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Break up the almond paste into chunks and place in a food processor or stand mixer. Add sugar and salt. Pulse or mix until crumbly and combined.
  3. Add egg whites and vanilla extract (if using). Process or beat until smooth and sticky. The dough will be thick but soft.
  4. Scoop dough using a small cookie scoop or tablespoon to make 1-inch balls. Roll each ball quickly in your hands to smooth it out.
  5. Roll each ball in the pine nuts, gently pressing to coat. Place 2 inches apart on the baking sheet.
  6. (Optional) Chill the tray in the refrigerator for 30 minutes to help cookies hold shape during baking.
  7. Bake for 18–22 minutes, or until cookies are lightly golden around the edges and pine nuts are toasted.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. (Optional) Dust with powdered sugar before serving.

Notes

Use almond paste, not marzipan: Almond paste is less sweet and has a higher almond content than marzipan. It’s essential for the authentic chewy texture and deep almond flavor of traditional Pignoli cookies.
Room temperature egg whites: Let your egg whites sit out for a bit before mixing. Room temp eggs blend better and give a more consistent dough texture.
Pine nuts don’t need pre-toasting: They’ll naturally toast while baking on top of the cookies. If pre-toasted, they may brown too quickly or burn.
Chill before baking (optional but helpful): Chilling the dough or tray for 30 minutes before baking helps the cookies hold their shape and prevents spreading.
Use parchment or silicone baking mats: These cookies are sticky! Avoid sticking and burnt bottoms by using nonstick liners.
Don’t overbake: Cookies should look slightly underdone in the center when you pull them out. They’ll firm up as they cool, leaving you with that signature chewy texture.

Every bite of a Pignoli cookie hits that perfect sweet spot—crisp on the outside, soft and chewy in the middle, with just the right mix of almond richness and toasted pine nut crunch. These classic cookies may be rooted in old-world Sicilian tradition, but their timeless flavor continues to win over cookie lovers across generations.

Pignoli cookies shine on any dessert table, especially during the holidays. Their golden pine nut coating and rich almond flavor make them a standout on a traditional Italian cookie tray, alongside favorites like biscotti, amaretti, and rainbow cookies.

Best Ways to Serve Traditional Italian Pignoli Cookies
Pignoli cookies

With espresso, cappuccino, or dessert wine for an elegant after-dinner treat
On a holiday cookie platter for Christmas, Easter, or family gatherings
As a sweet gift—just wrap a few in a clear bag or box with ribbon
Alongside fresh fruit or light desserts

These cookies are rich and satisfying, so 1–2 per person is usually plenty. They’re also naturally gluten-free, which makes them a great option for guests with dietary restrictions.Whether you’re reconnecting with your Italian roots or simply looking to try something new this season, Pignoli nut cookies are a simple way to bring authentic Mediterranean warmth into your kitchen. With their golden pine nut coating and rich almond base, they’re a natural favorite for holiday baking, especially around Christmas and Easter.

Celebrate the season with the irresistible flavor of traditional Italian Pignoli cookies

Storage

Pignoli cookies are best enjoyed fresh, but they store beautifully if handled right. Their chewy almond center and toasted pine nut topping hold up well with proper storage.

Room Temperature:
Store cookies in an airtight container at room temperature.
Keep them in a single layer or separate layers with parchment paper to prevent sticking.
They’ll stay fresh for about 4–5 days.

Freezing:
Pignoli cookies freeze very well!

Allow cookies to cool completely.
Place them in a single layer on a baking sheet and freeze until firm.
Transfer to a freezer-safe bag or container, separating layers with parchment.
Label and freeze for up to 2 months.

    To enjoy, simply thaw at room temperature for 30–60 minutes. They’ll taste just as chewy and delicious as the day you baked them.

    Tip: Avoid refrigerating Pignoli cookies—the fridge tends to dry them out. For best texture, stick to room temp or freezer storage.