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Butter almond cookies with powdered sugar and sliced almonds on white plate.

Pignoli Cookies

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine Italian
Servings 24 cookies
Calories 187 kcal

Ingredients
  

  • 16 ounces almond paste not marzipan, diced
  • 1 cup granulated sugar
  • 1 pinch kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large egg whites
  • 1 3/4 cups pine nuts
  • Powdered sugar for dusting optional

Instructions
 

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • In a food processor, combine the diced almond paste, granulated sugar, salt, vanilla extract, and almond extract until the mixture has a sandy texture.
  • Gradually add the egg whites until a sticky dough forms. Let the dough rest for 1-2 minutes.
    Flour and butter in a food processor for baking recipes.
  • Place the pine nuts in a shallow bowl. Scoop out a rounded tablespoon of dough and roll it in the pine nuts until fully coated. Place the dough ball on the prepared baking sheet, spacing the cookies about 2 inches apart.
    Butter cookie dough truffles with pine nuts on a white plate.
  • Bake for about 13-16 minutes, until the cookies are lightly golden on the edges. Let cool on the sheet for 5 minutes before transferring to a rack. Dust with powdered sugar if desired.
    Buttery almond cookies with powdered sugar, on a white plate, rustic kitchen style, perfect for holiday pastries.

Nutrition

Calories: 187kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 1gSodium: 8mgFiber: 1g
Keyword Pignoli Cookies
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