Pignoli (Italian Cookies with Pine Nuts) Recipe

Introduction

Pignoli are delicate Italian cookies made from marzipan and coated in crunchy pine nuts. With a soft, chewy center and a golden, nutty exterior, they are a wonderful treat for almond lovers and perfect alongside tea or coffee.

Ingredients

• 1 generous cup (11-ounce can, 312g) marzipan
• 5 tablespoons (64g) granulated sugar
• 1/4 teaspoon table salt
• 1 1/4 teaspoons almond extract
• 2 to 3 drops lemon oil, optional
• 1/2 cup (48g) King Arthur Almond Flour or 1/2 cup (46g) blanched almonds
• 1 large egg white
• 1 1/4 cups (156g) pignoli (pine nuts)

Instructions

1. Step 1: Preheat the oven to 325°F. Lightly grease or line two baking sheets with parchment paper.
2. Step 2: Break the marzipan into pieces and place them in a medium-sized bowl.
3. Step 3: Mix in the sugar, salt, almond extract, optional lemon oil, and almond flour until the mixture becomes crumbly.
4. Step 4: Add the egg white and beat until the mixture is smooth. If the dough doesn’t come together, add water a few drops at a time until it holds.
5. Step 5: Pour the pine nuts into a shallow dish. Using a teaspoon cookie scoop or lightly oiled/wet hands, form 1-inch balls of dough and roll them in the pine nuts, pressing gently to coat thoroughly.
6. Step 6: Arrange the coated dough balls on the prepared baking sheets about 1 inch apart.
7. Step 7: Bake for 22 to 24 minutes, until the cookies are lightly browned. Let them cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a softer cookie, slightly underbake by a minute or two. To enhance almond flavor, use fresh almond extract and avoid artificial substitutes.
• Substitute lemon oil with a small amount of fresh lemon zest if preferred.
• Lightly toasting the pine nuts before coating can bring out extra nuttiness.

Storage

Store the pignoli cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To refresh, warm gently in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular almond flour instead of King Arthur Almond Flour?

Yes, any finely ground almond flour or blanched almonds work well in this recipe. Just ensure the texture is fine to help the dough come together smoothly.

What if I don’t have lemon oil?

Lemon oil is optional and can be omitted. Alternatively, you can add a small amount of lemon zest for a fresh citrus note without affecting the texture.

Pignoli (Italian Cookies with Pine Nuts) Recipe

---

★★★★★

4.7 from 128 reviews

• Author: Aiden
• Total Time: 38 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Traditional Italian Pignoli cookies are delightful almond-flavored treats coated generously with pine nuts, creating a crisp, nutty exterior and a soft, chewy interior. These elegant cookies are perfect for festive occasions or as a sophisticated everyday snack, embodying the rich flavors of marzipan and almond flour in every bite.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 generous cup (11-ounce can, 312g) marzipan
• 5 tablespoons (64g) granulated sugar
• 1/4 teaspoon table salt
• 1 1/4 teaspoons almond extract
• 2 to 3 drops lemon oil (optional)
• 1/2 cup (48g) King Arthur Almond Flour or 1/2 cup (46g) blanched almonds
• 1 large egg white

Coating

• 1 1/4 cups (156g) pignoli (pine nuts)

---

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare two baking sheets by lightly greasing them or lining with parchment paper to prevent sticking.
2. Prepare Marzipan Mixture: Break the marzipan into pieces and place them into a medium-sized mixing bowl. This will be the base of your cookie dough.
3. Combine Dry Ingredients: Add granulated sugar, salt, almond extract, lemon oil if using, and almond flour or ground blanched almonds to the marzipan. Mix thoroughly; the texture will be crumbly at this point.
4. Add Egg White: Incorporate the large egg white into the mixture, beating until the dough becomes smooth. If the dough is too dry and does not come together, gradually add a few drops of water until a cohesive dough forms.
5. Roll in Pine Nuts: Pour the pine nuts into a shallow dish. Using a teaspoon-sized cookie scoop or your lightly oiled or wet hands, form 1-inch balls of dough. Roll each ball gently in the pine nuts to coat them completely, pressing lightly so the nuts adhere well. Alternatively, grab a handful of pine nuts and roll the dough between your palms, pressing in pignoli as you go.
6. Arrange Cookies: Place the pine nut-coated dough balls onto the prepared baking sheets, spacing them about an inch apart to allow room for spreading.
7. Bake: Bake the cookies in the preheated oven for 22 to 24 minutes, or until they develop a light golden brown hue.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Leomon oil is optional but adds a subtle citrus aroma enhancing the almond flavor.
• Using almond flour or finely ground blanched almonds will yield a smoother dough texture.
• If marzipan is too hard, slightly warming it can make mixing easier.
• Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
• Ensure the egg white is fully incorporated for the right dough consistency and binding.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: pignoli cookies, Italian cookies, pine nut cookies, marzipan cookies, almond cookies, holiday cookies