Pignoli Cookies (Italian Pine Nut Cookies) – a delicious recipe with almond paste, sugar, egg whites, nuts, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
2
Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
3
Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
4
Beat in the egg whites, one at a time and continue beating until the dough is smooth.
5
Spread the pine nuts out on a plate.
6
Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
7
Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
8
Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
9
Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!
1978
kcal
Calories
146
g
Fat
146
g
Carbs
50
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 5 ingredients. The key ingredients include: 1 lb canned almond paste, 1 1/2 cups sugar, 3 large egg whites, 2 cups pine nuts, and more.
Yes, Pignoli Cookies (Italian 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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