Pignoli Cookies

5 from 15 votes

Pignoli cookies are a classic Italian cookie made with almond paste, sugar, egg whites, pine nuts, and a dusting of powdered sugar.

Prep Time15

Cook Time15

Total Time25

Course: Dessert

Cuisine: Italian

Servings: cookies

Preheat the oven to 350f and line two baking sheets with parchment paper. Lay the pignoli out on a plate and set aside.
Crumble the almond paste into a large bowl, or the bowl of a stand mixer.
Add the granulated sugar and beat on medium speed until combined (about 45 seconds).
Add the egg whites and beat on medium until the dough is formed (about 2 minutes). The dough will be quite sticky.
Using a cookie scoop, make tablespoon-sized dough balls and roll them between your hands. If needed, dip hands in water to help prevent sticking.
Roll the balls in the pignoli to coat lightly and transfer to a baking sheet. Using a spoon or the bottom of a glass, press the balls slightly to help the nuts adhere to the cookie, then place in the oven and bake for 15-17 minutes. The cookies will be lightly brown but still slightly soft in the center.
Move the cookies to wire racks to cool completely before serving or storing. If desired, sprinkle the cookies with powdered sugar. Enjoy!

The dough is extremely sticky. Keeping a small bowl of water on the side to dip your hands will help tremendously. Also, a cookie scoop comes in extremely handy here.
The confectioner's sugar used is optional and is for decorative purposes only.
Pignoli cookies can be stored in an airtight container for up to 1 week.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.