Ohhh yes 😍—Pignoli Cookies are an Italian bakery classic: chewy, almond-rich centers with a crisp shell of toasted pine nuts. Naturally gluten-free and incredibly elegant (but secretly easy).
🌰 Pignoli Cookies (Italian Pine Nut Cookies)
Ingredients
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1½ cups (150 g) almond flour
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¾ cup (150 g) granulated sugar
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1 large egg white, lightly beaten
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1 tsp almond extract
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¼ tsp salt
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1 cup pine nuts (pignoli)
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Powdered sugar (optional, for dusting)
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
2. Make the dough
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In a bowl, mix almond flour, sugar, salt, egg white, and almond extract.
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Stir until a thick, sticky paste forms.
3. Shape
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Scoop tablespoon-size portions and roll lightly into balls.
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Roll each ball generously in pine nuts, pressing so they stick.
4. Bake
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Place cookies 2 inches apart.
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Bake 12–15 minutes, until edges are lightly golden and centers are soft.
5. Finish
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Cool on pan 5 minutes, then transfer to a rack.
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Optional: dust lightly with powdered sugar once cooled.
Tips for Perfect Pignoli Cookies
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Don’t overbake — centers should stay chewy
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Press pine nuts firmly so they don’t fall off
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Chill dough 10 minutes if it’s too sticky
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Pine nuts toast more in the oven, giving deep nutty flavor
Why Everyone Loves Them
✔ Naturally gluten-free
✔ Crisp outside, chewy inside
✔ Rich almond flavor
✔ Bakery-quality at home
These are luxurious, chewy, nutty little gems—perfect for holidays, coffee breaks, or showing off