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4.66 from 47 votes

Pine Nut Pignoli Cookies

Prep Time7 hrs 27 mins
Cook Time7 hrs 27 mins
Author: April Golightly


  • cup  almond paste
  • 1 ⁄4 cup granulated sugar
  • 1 ⁄4 teaspoon salt
  • teaspoon almond extract
  • 2 drops lemon essential oil or lemon essence
  • 1 ⁄2 cup almond flour or all purpose flour 
  • egg white
  • 1 1 ⁄2 cups pine nuts


  • In the bowl of a stand mixer, blend the one cup of almond paste, 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt until the mixture is uniformly crumbly.
  • Add in the one egg white, mixing to make a smooth paste.
  • Stir in the almond extract.
  • Preheat the oven to 325 degrees F.
  • Line 2 baking sheets with parchment paper.
  • Put the one and a half cups of pine nuts in a shallow bowl or lipped plate.
  • Wet your hands and form the dough into tablespoon size balls. Roll in the pine nuts to coat completely.
  • Arrange the balls one inch apart on the baking sheets.
  • Bake for 18 to 20 minutes until the pine nut cookies are lightly golden around the edges.
  • Cool them on the pans for five minutes, then transfer to a rack to cool completely.


Stored in an airtight container, cookies should last for 7-10 days.


Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg