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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.