Pignoli cookies are some of my absolute favorite Italian cookies! They are gluten-free, chewy, sweet, and perfect for dessert. The trick to great pignoli cookies is choosing the right almond paste. I have found that Odense almond paste makes a runny dough but letting it sit in the fridge for an hour helps firm it up. This recipe makes a few dozen cookies. Enjoy!
- 12 oz almond paste
- 1/2 cup white sugar
- 1 cup powdered sugar
- 1/4 tsp kosher salt
- 2 egg whites
- 1-2 cups pine nuts
- Preheat oven to 325 F and grease two large baking trays.
Note: You can also line the trays with parchment paper or silicone mats.
- Using a hand or stand mixer, mix the almond paste and white sugar together until smooth. Add the powdered sugar, salt and egg whites and combine until smooth.
Note: This mixture may be runny depending on the almond paste. Place in the fridge for about an hour until firm.
- Place the pine nuts on a flat plate.
- Remove the dough from the fridge.
- Coat your hands in flour and scoop tablespoon-size balls of the dough. Press dough into the pine nuts to coat.
- Arrange dough on the baking sheets, and flatten slightly with your fingers.
- Bake 15-20 minutes or until golden brown.
- Let rest for a minute or two before transferring to a wire rack to cool.
- Serve and enjoy!