Delicate almond-flavored cookies, topped with crunchy pine nuts for a satisfying and nutty bite. These Italian treats are perfect for any occasion.
Why You’ll Love This Recipe
Italian Pignoli Cookies are an elegant and simple treat that combine the richness of almond flour with the crunch of pine nuts. These cookies offer a delightful nutty flavor, with a chewy texture that perfectly complements the crisp, golden edges. They’re easy to make, with just a few ingredients, and are ideal for any occasion—from festive holidays to casual tea time. The combination of almond and pine nuts makes these cookies a unique addition to your baking collection, and their light, airy texture will leave everyone craving more.
Ingredients
- 1 1/2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 large egg whites
- 1/4 cup pine nuts
- Pinch of salt
- 1/4 teaspoon vanilla extract
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, powdered sugar, and a pinch of salt.
- Add the egg whites and almond extract to the mixture and stir until well combined. The dough should be thick and slightly sticky.
- With wet hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press pine nuts into the top of each cookie, ensuring they stick into the dough.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 18 servings
Variations
- Add Zest: Add a teaspoon of lemon or orange zest to the dough for a citrusy twist.
- Chocolate Drizzle: Drizzle melted dark or milk chocolate over the cookies after baking for a rich, contrasting flavor.
- Other Nuts: Substitute pine nuts with other nuts such as pistachios or slivered almonds for different textures and flavors.
- Gluten-Free Option: This recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 1 month in a sealed container or zip-top bag.
- Reheating: These cookies are best enjoyed at room temperature. If you prefer them warm, you can microwave them for a few seconds or place them in the oven for a brief time at low heat.
FAQs
Can I use regular flour instead of almond flour?
For this recipe, almond flour is essential for both texture and flavor. Substituting with regular flour may result in a different texture and may not give you the same almond taste.
How do I know when the cookies are done?
The cookies are done when the edges turn golden brown. They will firm up as they cool, so be careful not to overbake them.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly and store it in the refrigerator for up to 2 days before baking. Allow the dough to come to room temperature before forming and baking the cookies.
What if I can’t find pine nuts?
If pine nuts are unavailable, you can substitute with chopped almonds, pistachios, or hazelnuts for a different but still nutty crunch.
Can I add more egg whites for a lighter texture?
This recipe works best with 2 egg whites, as this amount gives the dough the right consistency. Adding more could affect the texture and may make the cookies overly fragile.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free as they are made with almond flour instead of regular flour.
How can I make these cookies more festive?
Add colorful sprinkles or drizzle melted chocolate over the cookies for a festive touch. You can also shape them into small balls or rounds for a more polished look.
Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer to combine the ingredients. Use the paddle attachment for mixing the almond flour and powdered sugar, and the whisk attachment for beating the egg whites.
Can I freeze the dough?
Yes, you can freeze the dough. Roll it into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to an airtight container or zip-top bag. Bake them directly from frozen, adding a few extra minutes to the baking time.
Can I substitute the almond extract?
If you’re not a fan of almond extract, you can substitute it with vanilla extract, though this will change the flavor profile of the cookies.
Conclusion
Italian Pignoli Cookies are a delightful, nutty treat that are easy to make and perfect for any occasion. With their simple yet sophisticated almond flavor and crunchy pine nut topping, they embody the essence of traditional Italian baking. Whether served at a festive gathering or enjoyed with a cup of tea, these cookies are sure to impress with their light, chewy texture and elegant presentation. Give them a try and experience the joy of these classic Italian treats in the comfort of your own home!
Print
Italian Pignoli Cookies
- Total Time: 30 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
Delicate almond-flavored cookies, topped with crunchy pine nuts for a satisfying and nutty bite. These Italian treats are perfect for any occasion.
Ingredients
- 1 1/2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 large egg whites
- 1/4 cup pine nuts
- Pinch of salt
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, powdered sugar, and a pinch of salt.
- Add the egg whites and almond extract to the mixture and stir until well combined. The dough should be thick and slightly sticky.
- With wet hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press pine nuts into the top of each cookie, ensuring they stick into the dough.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To ensure even baking, make sure to space the cookies at least 2 inches apart on the baking sheet.
- These cookies can be stored in an airtight container for up to 1 week.
- If you prefer a richer flavor, you can add a few drops of orange or lemon zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg