Italian Pignoli (Pine Nut) Cookies – a delicious recipe with nuts, almond paste, sugar, egg whites, vanilla, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.
2
Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
3
Cool on racks. Dust with powdered sugar before serving, if desired. Stored in an airtight container, cookies should last for 7-10 days.
1400
kcal
Calories
120
g
Fat
69
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups pine nuts, 1 (7-ounce) tube of almond paste, 3/4 cup sugar, 2 egg whites, and more.
Yes, Italian Pignoli (Pine Nut) Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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