Name: Italian Pignoli Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: ⅓ cup granulated sugar ((2½ oz/71 g)); 2 large egg whites (at room temperature); 1¼ cups powdered sugar ((5 oz/142 g)); 1 cup plus 2 tablespoons almond flour ((4½ oz/130 g)); 1 teaspoon almond extract; ½ teaspoon salt; 1 cup pine nuts ((5 oz/142 g))

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Italian Pignoli Cookies are a delightful treat that combines crunchy pine nuts with a chewy, almond-rich center, creating a perfect balance of textures. These bite-sized gems are subtly sweet, with a nutty aroma that fills your kitchen in just 10 minutes of baking. Ideal for a quick indulgence or an elegant dessert, they’re as easy to make as they are irresistible.

With only 15 minutes of prep, these cookies are a fuss-free way to bring a taste of Italy to your table. The golden exterior and soft interior make every bite a sensory delight, while the pine nuts add a satisfying crunch. Whether enjoyed with coffee or shared at gatherings, they’re sure to leave a lasting impression.

What You’ll Need for Italian Pignoli Cookies

⅓ cup (2½ oz/71 g) granulated sugar
2 large egg whites, at room temperature (for better volume)
1¼ cups (5 oz/142 g) powdered sugar
1 cup plus 2 tablespoons (4½ oz/130 g) almond flour (or finely ground almonds)
1 teaspoon almond extract (optional: vanilla extract for a different flavor)
½ teaspoon salt
1 cup (5 oz/142 g) pine nuts (for coating)

How to Make Italian Pignoli Cookies

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a handheld electric mixer), beat the granulated sugar and egg whites together on medium speed for 1 minute.
Add the powdered sugar, almond flour, almond extract, and salt. Mix on medium speed until fully combined.
Roll rounded tablespoon-sized scoops of dough into balls, then roll the tops and sides in the pine nuts to coat.
Place the cookies 2 inches (5 cm) apart on the prepared baking sheet.
Bake for 10-12 minutes, until the cookies are golden. Watch closely to avoid over-baking.
Let the cookies cool on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions for Pignoli Cookies

These delicate Italian Pignoli Cookies pair wonderfully with a cup of espresso or a glass of sweet dessert wine like Vin Santo. For a refreshing twist, serve them alongside a scoop of vanilla gelato or a tangy lemon sorbet. They also make a delightful addition to a dessert platter with other Italian treats like biscotti or cannoli.

Storing Secrets: Keep Your Cookies Fresh

To maintain their delicate texture, store the cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze the baked cookies in a single layer in a freezer-safe bag for up to 1 month. Thaw at room temperature before serving.

Time-Saving Tips for Effortless Baking

To streamline the process, measure out all your ingredients before starting—this is called mise en place. If you’re short on time, skip rolling the dough into perfect balls; simply scoop and gently flatten the dough before coating with pine nuts. The cookies will still taste just as delicious!

Recipe Variations: Make It Your Own

Feel free to experiment with this classic recipe! Swap the pine nuts for chopped pistachios or shredded coconut for a different flavor and texture. For a citrusy twist, add a teaspoon of lemon zest to the dough. You can also drizzle the baked cookies with melted dark chocolate for an indulgent finish.

Essential Equipment: What You’ll Need

A stand mixer or handheld electric mixer makes combining the dough a breeze. Use a parchment-lined baking sheet to prevent sticking and ensure even baking. A wire rack is key for cooling the cookies properly, keeping them crisp and preventing sogginess.