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Pignoli Cookies
Isabella

Pignoli Cookies

These classic Sicilian-style Pignoli Cookies are irresistibly chewy, rich with almond flavor, and coated in buttery pine nuts. With just a handful of ingredients, you’ll get a soft center, crisp exterior, and bakery-quality results every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For the Cookie Dough
  • 24 ounces chilled almond paste
  • Keeping it cold helps it crumble easily and blend smoothly.
  • 1½ cups 300 g granulated sugar
  • Adds structure and sweetness.
  • 1 cup 123 g powdered sugar
  • Creates that soft, melt-in-your-mouth interior.
  • 2 large egg whites room temperature
  • Helps bind the dough and gives it a glossy finish.
  • For the Coating
  • 14 ounces pine nuts about 3 cups
  • Use fresh, untoasted pine nuts for the best buttery flavor.

Method
 

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Break the chilled almond paste into small pieces and place in a stand mixer. Add granulated sugar, powdered sugar, and egg whites. Mix on medium speed until a thick, sticky dough forms, about 2 minutes.
  3. Place pine nuts into a shallow bowl. Scoop 1 tablespoon of dough, roll into a ball, and coat fully in pine nuts. Arrange on the baking sheet with 1 inch of space between cookies.
  4. Bake for 15–20 minutes, until golden and lightly toasted. Let cool completely on the baking sheet before moving.

Notes

For extra chewy cookies, bake on the lower end of the time range and let them rest on the sheet to set. Chill the dough if your kitchen is humid to prevent spreading.