Easy 5 Ingredient Italian Pignoli Cookies

Pignoli Cookies, or pine nut cookies, are a classic Italian confection. They're chewy, sweet and only require 5 ingredients! This is one of my all time favorite cookies to bake during the holidays.

Why this recipe works

• 5 simple ingredients.
• 20 minutes of active prep time.
• Egg whites, sugar and almond paste create a great chewy texture, similar to a macaroon.
• Uses a precise amount of pine nuts so that none go to waste.
• No wheat flour makes these naturally gluten free!

Essential Ingredients

• Pine Nuts - Called Pignoli in Italian, these nuts are one of the most expensive, but they're worth it. Chinese pine nuts are the most commonly found variety in the US, but they are not the best quality. Mediterranean pine nuts are much better quality, but they can be quite cost prohibitive. Either will work in this recipe, but use the latter if you can.
• Almond Paste - You must use almond paste to make Pignoli Cookies and not marzipan or anything labeled otherwise. I recommend Solo brand.

Step by Step Instructions

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1. Crumble the almond paste into a food processor and pulse until it's the texture of sand.

2. Add the sugar, egg whites and salt and process until smooth - about 15 seconds. Use a spatula to scrape the mixture into another bowl and refrigerate for about 30 minutes. This will help make the dough easier to roll into balls

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3. Preheat the oven to 350 degrees F, then line two baking sheets with parchment paper and spray all over with cooking spray to prevent sticking. Add pine nuts into a shallow bowl or dish.

4. Fill a small bowl with water and keep it at your work station to wet your hands. This will make rolling the dough easier.

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5. Remove the dough from the refrigerator and use a spoon to scoop out a small piece, roughly the size of a rounded tablespoon.

6. Wet your hands, then roll the dough into a ball.

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7. Drop the ball into the pine nuts and press to coat and flatten into a disc. Be careful not to coat with too many nuts or you'll run out before finishing.

8. Lay the cookies on the baking sheet about 2 inches apart and repeat until all the dough and nuts are gone.

9. Bake for about 11-14 minutes or until they're golden brown around the edges. Allow to cool completely before serving.

Tips for Success

• Keep your dough chilling in the refrigerator until you're ready to start rolling to make it firmer and easier to work with. You can keep the dough refrigerated for up to 24 hours before making the cookies.
• Keep a small bowl of water handy to wet your hands so that the dough doesn't stick while you roll them into balls.
• Try to limit the amount of pine nuts that stick to each cookie, especially in the beginning when there are lots of them. It's easy to coat a ball of dough in too many, and you will run out before rolling all of the cookies and you will need to use more.
• Baking times will vary by oven, and while some say Pignoli Cookies are best on the lighter, less-baked side, I prefer them more browned and toasted.

Faq about Pine Nut Cookies

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