Authentic Pignoli Cookies (Italian Pine Nut Macaroons)
If you grew up in an Italian-American household, you know that the Pignoli Cookie is royalty. Sitting at spot #15 on my 2018 Cookie Map, this is the cookie that usually disappears first—or is hidden away for the “special” guests.
Why? Because they are luxurious. Made almost entirely of pure almond paste and coated in expensive pine nuts (pignoli), they are a holiday splurge. But they are worth every penny. The texture is unmatched: a crisp, golden exterior giving way to a dense, chewy, marzipan-like center.
Many bakery versions today cut corners by adding flour or fillers. My recipe is the real deal: naturally gluten-free, incredibly moist, and packed with almond flavor.
Why You’ll Love This Recipe
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Authentic Texture: These aren’t cakey. They are dense, chewy macaroons, exactly like you’d find in a high-end bakery in Boston’s North End or Arthur Avenue.
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Naturally Gluten-Free: Since the base is just almond paste, sugar, and egg whites, they are perfect for GF guests.
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Simple Ingredients: You only need 4 ingredients. The quality of the ingredients does all the work.
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The “Wow” Factor: The studded look of the toasted pine nuts makes them look elegant and distinct on a cookie platter next to Chocolate Crinkles
Ingredients Breakdown
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Almond Paste: This is the most critical ingredient. You need 1 lb (16 oz) of canned almond paste. Do not use Marzipan, which has more sugar and less almonds. You want the concentrated almond flavor here.
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Granulated Sugar: This mixes with the paste to create the structure.
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Egg Whites: You need 4 large egg whites. These provide the lift and moisture. Note: Use room temperature whites for better incorporation.
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Pignoli (Pine Nuts): Yes, they are pricey, but there is no substitute for their buttery, resinous flavor. You will need about 2 cups to coat the cookies generously.
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Confectioners’ Sugar: For dusting the finished cookies.
Step-by-Step Instructions
Step 1: Break Up the Paste
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Do not skip the parchment—these cookies are sticky and will fuse to a bare pan!
In the bowl of a stand mixer fitted with the paddle attachment, break the almond paste into small chunks. Add the sugar.
Step 2: The “Wet Sand” Stage
Mix the almond paste and sugar on medium speed until the mixture breaks down and resembles wet sand or coarse crumbs. You don’t want large lumps of paste remaining.
Step 3: Add Egg Whites
With the mixer running on low, add the egg whites one at a time. Crucial Tip: Watch the consistency. You want a dough that is firm and holds its shape, not a loose batter. If your eggs are extra large, check the dough after the 3rd egg. It should be sticky but scoopable.
Step 4: Scoop and Roll
Place your pine nuts in a small shallow bowl. Using a small cookie scoop (or a spoon), scoop out a ball of dough. Drop it directly into the bowl of nuts.
Gently press the nuts into the dough so they stick, rolling it slightly to coat the top and sides.
Step 5: Bake
Place the nut-covered balls onto the parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 15–20 minutes. You are looking for a light golden brown color. Do not overbake! They might still feel soft in the center, but they will firm up as they cool. Overbaking makes them hard instead of chewy.
Step 6: Cool and Dust
Let them cool completely on the baking sheet. They need time to “set” so you can peel them off the paper. Once cool, dust lightly with confectioners’ sugar for that snowy bakery finish.
Expert Tips & Troubleshooting
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Dough too sticky? If the dough sticks to your hands (it will!), wet your hands slightly with water or spray them with a little non-stick spray before handling.
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Pine Nuts falling off? Press them firmly into the dough. Don’t just roll loosely; give them a little squeeze.
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Storage: These cookies are excellent keepers. Store them in an airtight container at room temperature. The almond paste keeps them moist for up to a week.
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The Price of Pine Nuts: If you are on a budget, you can use sliced almonds instead. It won’t be a traditional Pignoli, but it will still be a delicious almond macaroon (Amaretti).
Frequently Asked Questions
Why did my cookies spread flat? This usually happens if the egg whites were added too quickly or if the eggs were too large, making the batter too loose. It can also happen if you used Marzipan instead of Almond Paste.
Can I freeze Pignoli cookies? Yes! They freeze beautifully. Layer them between wax paper in a freezer-safe container for up to 3 months. Thaw on the counter.
Conclusion
There is nothing quite like the bite of a fresh Pignoli cookie—the crunch of the toasted nuts followed by that deep, sweet almond chew. They are the highlight of my 2018 Cookie Map and a tradition worth keeping, even if the ingredients are a bit of a splurge.
Are you brave enough to buy the big bag of pine nuts this year? Let me know how they turn out!
Authentic Pignoli Cookies
Ingredients
- 1 lb 16 oz Almond Paste (NOT Marzipan)
- 2 cups Granulated Sugar
- 4 Large Egg Whites room temp
- 2 cups Pine Nuts Pignoli
- Confectioners' Sugar for dusting
Instructions
- Preheat oven to 350°F. Line trays with parchment paper.
- Break almond paste into mixer bowl. Add sugar.
- Mix on medium until texture resembles wet sand.
- Add egg whites one at a time until dough is firm but sticky.
- Scoop dough (about 1 tbsp) and drop into bowl of pine nuts.
- Press nuts into dough to coat. Place on baking sheet.
- Bake 15-20 mins until light golden brown.
- Cool completely on pan. Dust with powdered sugar.
