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+ servings
pignoli cookies.

Pignoli Cookies - Italian Pine Nut Cookies

Course: Dessert
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting time:: 1 hour
Total Time: 20 minutes
Servings: 12
Calories: 117kcal
Pignoli cookies are deliciously crisp outside and soft and chewy inside, making them one of the most loved Italian Christmas cookies.
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Ingredients

  • 150 g almond flour approx 1+½ cups
  • 1 egg white
  • 140 g sugar (or cane sugar or powdered sugar) approx ¾ cup
  • ¼ teaspoon baking powder
  • ¼ teaspoon almond extract optional
  • 140 g pine nuts approx 1 cup

Instructions

  • Place the almond flour and sugar in a food processor and pulse them until you reach a sandy consistency, and transfer to a bowl. If you use powdered sugar, simply mix the two ingredients in a bowl.
  • Add the egg white, baking powder and almond extract (if using) into the bowl, and mix all the ingredients together to form a slightly sticky dough.
  • Use your hands to form small even balls. The mixture should be sticky but fairly firm, and the balls should hold their shape when placed on the baking tray.
  • Place the pine nuts into a small bowl, and dip each ball into the pine nuts, pressing it slightly so that the pine nuts adhere to the surface.
    Arrange the cookies on a baking tray lined with parchment paper and refrigerate for 15 minutes.
  • Preheat oven to 160°C/320°F and arrange the baking tray onto the middle shelf of the oven.
  • Place the pine nut cookies in the oven and bake them for 15-17 minutes. The cookies should have a slightly golden colour and should still feel quite soft when removed from the oven.
  • Transfer the cookies to a cooling rack and allow them to cool completely, they will harden as they cool. Serve them straight away or dust them with powdered sugar and serve.

Video

Notes

STORAGE TIPS
Store your Italian pine nut cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
BAKING TIPS
  • To make things quicker, you can use a small cookie scoop to form even balls.
  • You can dip the cookie balls directly into a bowl filled with pine nuts or brush them with extra egg white and then dip them.
  • These cookies should not overcook because they must remain soft inside, so after the first 12 minutes of baking time, check the oven every 2 minutes.
  • Let the pignoli cookies cool completely on a cooling rack, this will help set them, and results in a crunchy outside and a soft and chewy inside.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Sodium: 13mg | Potassium: 4mg | Fiber: 1g | Sugar: 12g | Calcium: 31mg | Iron: 0.5mg