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Pignoli Cookies

Chewy, nutty Italian almond cookies with a soft cake-like center studded with crunchy pine nuts on the outside. These impressive-looking treats are simple enough to make in under an hour and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces almond paste at room temperature
  • 1 cup granulated sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 cup pine nuts for coating
  • Powdered sugar for rolling optional

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Small shallow bowl for rolling
  • Baking sheets
  • Parchment paper
  • Measuring cups and spoons
  • Cookie scoop
  • Cooling racks

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a large bowl, beat the almond paste and granulated sugar together on medium speed for about 2 minutes until the mixture looks crumbly but combined.
  3. Add the egg whites one at a time, beating well after each addition until fully incorporated. The dough should go from crumbly to smooth and creamy, which usually takes about 3 minutes total.
  4. Add the vanilla extract, almond extract, and salt, then beat for another 30 seconds until everything is evenly distributed.
  5. Pour the pine nuts into a shallow bowl and set it next to your work area.
  6. Using a cookie scoop or tablespoon, drop portions of dough into the pine nuts, rolling them gently to coat all sides. Handle the dough as little as possible so the pine nuts stick.
  7. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12 to 14 minutes, until the tops are light golden brown and the edges look slightly crispy. The centers should still feel a little soft when pulled from the oven.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling completely.

Notes

Do not overbake these cookies; a few seconds too long and they become cake-like instead of chewy. Make sure almond paste is soft and spreadable before mixing. Use room-temperature egg whites. Press pine nuts gently onto dough balls. Use fresh pine nuts if possible. Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. To restore softness, warm in a 300-degree oven for 3 to 5 minutes.