Pignoli Almond Pine Nuts

By Tyla | Last modified on Dec 13, 2025

Featured in: Desserts

Discover the enchanting allure of Pignoli Almond Pine Nuts, a classic Italian cookie that marries the rich, nutty flavor of almond paste with the delicate crunch of pine nuts. These bite-sized treats captivate the senses with their golden edges and soft, chewy centers, offering a perfect balance of textures and flavors.

Crafted with simple, high-quality ingredients and naturally gluten-free, these cookies are ideal for festive occasions or anytime you crave a sophisticated sweet indulgence. The process involves patiently chilling the dough to achieve the ideal consistency, ensuring each cookie bakes to perfection while retaining its tender heart.

Why You’ll Love This Recipe

Gluten-free and naturally nutty, perfect for almond and pine nut lovers.
Soft centers with golden crunchy edges create a delightful texture contrast.
Simple ingredients and straightforward method yield impressive, elegant cookies.

Ingredients

Almond paste (8 ounces): Provides a moist, sweet base packed with rich almond flavor, essential for chewy texture.
Granulated sugar (1/2 cup): Adds sweetness and helps to blend and smooth the almond paste dough.
Vanilla extract (1/2 teaspoon): Enhances sweetness with warm, aromatic notes that complement the nuts.
Salt (1/4 teaspoon): Balances sweetness and intensifies the nutty flavors.
Large whole egg (1): Binds ingredients and adds moisture for a cohesive, soft dough.
Pine nuts (2/3 cup): Coats the cookies to provide a buttery crunch and distinctive pine flavor.
Powdered sugar (2 tablespoons): Light dusting offers a delicate sweetness and an elegant finish.

Instructions

Process Almond Paste and Sugar: Break the almond paste into smaller chunks and place them in a large food processor. Add granulated sugar and pulse for about 2 minutes until the mixture becomes a smooth paste and the sugar starts to dissolve. This step ensures the sugar is evenly incorporated, creating a homogeneous dough base.
Add Flavorings and Egg: To the almond mixture, add vanilla extract, salt, and the whole egg. Pulse again until the ingredients combine and form a cohesive dough. Adding the egg binds the dough while vanilla brings a fragrant sweetness that enhances the natural almond flavor.
Chill the Dough: Transfer the dough onto plastic wrap, shaping it loosely into a roll or ball. Cover tightly and refrigerate for at least 4 hours. Chilling firms up the dough, making it easier to handle and helping cookies maintain their shape during baking.
Prepare for Baking: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Pour pine nuts into a shallow bowl for rolling the dough. This preparation allows for quick assembly once the dough is chilled.
Shape and Coat Cookies: Scoop approximately 1 tablespoon of dough and gently roll it in the pine nuts, ensuring a partial coating that will adhere beautifully after baking. Place the cookies on the baking sheet spaced about 2 inches apart to allow for spreading.
Bake Until Golden: Bake the cookies for 16 to 18 minutes, watching specifically for lightly golden edges. The centers should remain soft and slightly shiny, a characteristic indicator of perfect doneness for these cookies.
Cool and Dust with Sugar: Let the cookies cool completely on a wire rack before dusting them with powdered sugar. This final touch adds elegant sweetness and a delicate appearance, perfect for any occasion.

You Must Know

Chilling the dough is crucial for ease of handling and achieving the ideal texture.
Cookies will remain soft in the center even after baking, which is expected and desired.
Store in an airtight container to maintain freshness for several days.

Storage Tips

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months, thawing before serving.

Serving Suggestions

Enjoy Pignoli Almond Pine Nuts with a hot cup of espresso or tea for a delightful afternoon treat. They also pair wonderfully with a glass of dessert wine or as part of a festive cookie platter.

Professional Tips

Use high-quality almond paste for the best flavor and texture.
Be gentle when rolling in pine nuts to ensure even coating without crushing them.
Egg size impacts dough moisture; large eggs work best for consistency.

FAQs

Can I substitute almond paste with almond butter?: Almond paste provides structure that almond butter lacks, so substitution is not recommended for best results.
Are these cookies suitable for people with nut allergies?: No, these cookies contain almond paste and pine nuts, which are tree nuts, and should be avoided by those with nut allergies.
Can I make the dough ahead of time?: Yes, you can prepare the dough and refrigerate it up to 24 hours before shaping and baking.
Why are the centers soft after baking?: The soft centers are intentional, offering a chewy texture that contrasts with the crunchy pine nuts on the exterior.
How should I store leftover cookies?: Store in an airtight container at room temperature for several days or freeze for longer preservation.