Name: Pine Nut Almond Paste Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Italian
Ingredients: 7 ounces almond paste; 1/2 cup granulated sugar; 1 large egg white; 1/4 teaspoon kosher salt; 1 cup pine nuts

There’s something so irresistible about the nutty richness and delicate crunch of these little cookies that make them perfect for any occasion. The Pine Nut Almond Paste Cookies Recipe I’m sharing today is a classic Italian treat, known as pignoli cookies, and once you try them, you’ll understand why they’re a staple in my kitchen.

The image shows several round cookies covered fully with whole pine nuts, giving the cookies a textured look with a mix of light beige and golden-brown tones from the baking. The cookies have a slightly raised and soft appearance, and they are laid out closely together on a white marbled surface. The pine nuts are evenly spread and cover the entire top and sides of each cookie, creating a bumpy and crunchy outer layer. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe
Top Tip
How to Serve Pine Nut Almond Paste Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pine Nut Almond Paste Cookies Recipe

Why You'll Love This Recipe

I’m always on the lookout for easy yet impressive cookie recipes, and this Pine Nut Almond Paste Cookies Recipe ticks all those boxes. It’s simple, but the flavors are layered and comforting — truly a crowd-pleaser. Plus, it’s one of those recipes where you feel like you’ve baked something sophisticated without breaking a sweat.

Simple Ingredients: The recipe uses just a few pantry staples and almond paste, keeping it straightforward but flavorful.
Elegant Presentation: Rolling these cookies in pine nuts creates a gorgeous, textured exterior that’s both tasty and pretty.
Perfect Texture: The cookies are crisp on the outside, chewy and tender inside — a delightful contrast.
Great for Gifting: These cookies keep well and look wonderful in a gift box, making them an ideal homemade present.

A white plate with lace-like edges holds a stack of round cookies covered with pine nuts, giving them a bumpy texture and a light golden brown color. The cookies are piled in a slightly uneven way, showing their crisp, cracked tops. The plate sits on a folded red cloth with a small fringe on one side, placed on a white marbled surface. Some pine nuts are scattered around the plate along with a glass jar tipped over, spilling more pine nuts near the bottom left corner. Two similar cookies lie next to the plate on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe really shines because of its simplicity and the quality of the ingredients working together. Almond paste provides the rich, moist base with a natural sweetness, while pine nuts add that irresistible buttery crunch. Here's a quick overview of what you'll need and why each part matters.

Flat lay of a small pile of broken almond paste chunks, a small white bowl filled with granulated sugar, a single large whole egg with a clean shell, a small white bowl containing kosher salt, and a small white bowl filled with fresh pine nuts, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond paste: This is the superstar ingredient that keeps the cookie tender and richly almond-flavored. Be sure to use almond paste, not marzipan, as it’s less sugary and has a better texture for baking.
Granulated sugar: Adds sweetness and helps with the structure when combined with the almond paste.
Egg white: Binds the dough together without making it heavy, keeping the cookie light and chewy inside.
Kosher salt: Enhances all those lovely almond and pine nut flavors, balancing the sweetness.
Pine nuts: The coating adds a stunning look and a delicate crunch that’s iconic to these cookies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep these classic cookies as authentic as possible because that nutty almond and pine nut combo is hard to beat. However, I sometimes tweak the finish with different nut coatings or add a sprinkle of powdered sugar before baking for a festive touch. Feel free to experiment; this recipe opens the door to delightful variations!

Variation: I once swapped half the pine nuts for chopped pistachios — it gave the cookies a beautiful greenish tint and a slightly different crunch that friends adored.
Nut-free option: If you’re allergic, try rolling the cookies in sesame seeds or finely chopped dried fruit for a different flavor twist.
Extra flavor: Adding a teaspoon of orange zest to the dough can add a subtle citrus brightness, which pairs wonderfully with the almond.

Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe

Step 1: Prepare Your Workspace and Oven

First things first, you want to get your oven preheated to 350°F (about 175°C) and position your rack in the center. Line a baking sheet with parchment paper so your cookies don’t stick and the clean-up is effortless. Having everything ready makes the process smooth and enjoyable.

Step 2: Make the Cookie Dough

Break or slice your almond paste into small chunks and pop them into a food processor along with the sugar, egg white, and salt. Pulse it all together until you get a thick, smooth paste — it usually takes about a minute. Midway, scrape down the sides to eliminate any lumps for an even dough. Don’t skip this part; it really helps get a beautiful, uniform texture.

Step 3: Shape the Cookies

Scoop out rounded tablespoons of the dough — about 25 grams each works well — and roll them into balls between your palms. The dough is naturally sticky; if it feels too tacky, chill it in the fridge for 10 to 15 minutes. Chilling also helps if your kitchen feels warm.

Step 4: Coat with Pine Nuts

Pour your pine nuts into a shallow bowl, then roll each dough ball in the nuts until fully coated. Press them gently so the pine nuts stick well. This step creates that signature texture and flavor, so be generous and have fun with it!

Step 5: Bake and Cool

Arrange the pine nut-coated dough balls on your prepared sheet, spacing them about 2 inches apart to allow for a little spread. Bake for 18 minutes, or until the edges and nuts start to turn golden brown. Once out of the oven, give the cookies plenty of time to cool on the baking sheet — they’re delicate when warm and can crumble if handled too soon.

Top Tip

Making these Pine Nut Almond Paste Cookies Recipe for the first time can feel a bit intimidating because of the sticky dough and delicate texture. Over the years, I learned a few tricks that really make the process easier and the results more consistent.

Chill When Sticky: If your dough sticks to your hands like crazy, pop it in the fridge for 10-15 minutes — it firms up and becomes way easier to work with.
Use Parchment Paper: Lining your baking sheet is crucial not just for non-stick but also to protect these delicate cookies when you lift them off.
Don’t Crowd the Tray: Give each cookie some breathing room so they bake evenly and don’t meld together.
Be Patient Cooling: They are fragile fresh out of the oven, so let them cool completely on the tray to firm up before moving them.

How to Serve Pine Nut Almond Paste Cookies Recipe

Garnishes

Sometimes, I like to drizzle a little melted dark chocolate over cooled cookies for an extra touch, or dust them lightly with powdered sugar just before serving for a snowy look. It’s simple but makes them feel a little more festive.

Side Dishes

These cookies pair beautifully with a strong espresso or a cup of Earl Grey tea. I’ve even served them alongside fresh fruit like figs or citrus segments to balance their richness.

Creative Ways to Present

For special occasions, I arrange the cookies on a tiered dessert tray with sprigs of fresh rosemary or edible flowers scattered around. Wrapping them individually in cellophane with a little ribbon also makes for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They stay fresh for about a week, perfect for keeping on hand for whenever a sweet craving hits.

Freezing

These cookies freeze wonderfully — once baked and fully cooled, place them in a single layer on a baking sheet, freeze until firm, and then transfer to a sealed container or freezer bag. They’ll keep well for up to 3 months.

Reheating

When you want to enjoy frozen cookies, let them thaw at room temperature for about 15 minutes. If you want that freshly-baked warmth, pop them in a 300°F oven for 5 minutes — just be gentle so they don’t dry out.

Frequently Asked Questions:

Can I use marzipan instead of almond paste for this recipe?

Marzipan isn’t the best substitute because it’s much sweeter and has a gummy texture that doesn’t bake the same way. Almond paste provides the right balance of sweetness and moisture for these cookies.

Why are my pine nut cookies falling apart?

These cookies are delicate when warm, so it’s essential to let them cool completely on the baking sheet before moving or serving. If the dough was too sticky or not bound well, chilling it before baking usually helps.

Can I make these cookies without a food processor?

Yes! If you don’t have a food processor, use a stand mixer with a paddle attachment. It will take a bit longer to break down the almond paste, but just crumble it first and mix until smooth.

How should I store leftover Pine Nut Almond Paste Cookies?

Store leftovers in an airtight container at room temperature. They keep fresh for about a week, or freeze them if you want them to last longer.

Final Thoughts

This Pine Nut Almond Paste Cookies Recipe is close to my heart because it reminds me of sipping espresso with my grandma on lazy Sunday afternoons. They’re luxurious yet simple, and once you make them, you’ll find yourself reaching for these cookies over and over. Trust me, friends, these little bites are worth every second in the kitchen.