Pignoli Cookies

Given the price of pine nuts (pignoli), these cookies wouldn’t really be in the budget recipe category. BUT…they take no time at all to prepare and they’re so good that when you take into account what your time is worth, making these is a BARGAIN! (If you live near a Costco in the U.S., they sell a 1 1/2 lb. bag  which makes it worthwhile – and then you can find all sorts of other creative things to cook with pine nuts…including pesto). The small bit of flour makes the dough a little easier to form but you can omit it and have a great gluten-free cookie.  Adapted from a recipe in Lidia’s Italy in America, this super easy, soft and chewy cookie is a real treat.

Pignoli Cookies
  • 1½ c. pine nuts
  • Two 7 oz. tubes of almond paste
  • 1 c. sugar
  • 2 egg whites
  • 2 T. flour
  • Grated zest of 1 lemon
  1. Preheat oven to 350°. Line two baking sheets with parchment paper.
  2. Spread the pine nuts on a plate.
  3. Break up the almond paste in the bowl of a food processor and process until the paste is broken up and crumbly-about 1 minute.
  4. Add the sugar, egg whites, flour and lemon zest and process until smooth, about 15-30 seconds.
  5. Form the dough into small golf-sized balls and roll in the pine nuts (the dough will be very sticky) and put on the baking sheets.
  6. Bake 13-17 minutes until golden.
  7. Makes about 18-20 cookies.


Share this...
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someone


  1. Monica



    I definitely will try them as I’m eager to bake something new. If I’m not wrong pinoli are rich in proteins too so I guess that makes it a good snack also for my son!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: