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 wonderfully nutty and buttery about the Pine Nut Almond Paste Cookies Recipe that always draws me back to the kitchen. These little golden gems have a delicate crunch from pine nuts and a soft, chewy heart thanks to almond paste—truly irresistible treats worth baking any time you want to impress or just delight yourself.

The image shows several round cookies covered fully with pine nuts, giving them a textured, bumpy surface in light beige and golden tones. Each cookie has one visible layer, and the pine nuts are closely packed all over, making the cookies look dense and crunchy. They are placed on white parchment paper over a white marbled surface and lit evenly, showing soft shadows under the cookies. 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

This Pine Nut Almond Paste Cookies Recipe holds a special place in my baking heart because it’s both simple and sophisticated. The almond paste does the heavy lifting for flavor and texture, and the pine nuts add a satisfying crunch that’s just heavenly.

Deliciously Nutty Flavor: Almond paste combined with toasty pine nuts creates a flavor that’s rich but not overpowering.
Simple Ingredient List: Only a handful of pantry staples — perfect for last-minute baking sessions.
Elegant and Unique: These cookies stand out from the usual crowd, making them show-stoppers for guests or gift-giving.
Perfectly Textured: Chewy almond centers with a crisp, golden pine nut crust — a delightful contrast in every bite.

A white plate with cut-out patterns is filled with around ten round cookies topped with many small, toasted pine nuts, giving the cookies a light golden brown texture. The plate sits on a red cloth with tassels on a white marbled surface. Nearby, a glass jar tipped over with pine nuts spilling out, and three more cookies outside the plate add extra detail to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients really makes a difference with the Pine Nut Almond Paste Cookies Recipe. The almond paste gives softness and flavor, while pine nuts contribute that signature crunch and nuttiness. Here’s what you want on hand and why each one matters.

Flat lay of a small mound of smooth almond paste broken into chunks, a small white ceramic bowl filled with granulated sugar, a single large whole egg with a clean shell, a small white ceramic bowl containing fine kosher salt, and a small white ceramic bowl overflowing with fresh pine nuts, all arranged in perfect symmetry 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 your cookie’s foundation — pick a good-quality almond paste (not marzipan) for the best texture and taste.
Granulated Sugar: Just enough to balance the natural nutty sweetness without overpowering it.
Egg White: Helps bind ingredients together and keeps the cookies light and tender.
Kosher Salt: A pinch to highlight all the flavors and prevent the cookies from tasting flat.
Pine Nuts: The showstopper — they add a toasted, buttery crunch that complements the almond paste perfectly.

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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 love personalizing this cookie recipe based on the season or my mood — and you totally can too! It’s wonderfully forgiving and invites little twists to make it your own.

Variation: Sometimes I swap part of the pine nuts with chopped pistachios for a pop of green and a slightly different flavor — it’s stunning and just as delicious.
Gluten-Free Delight: Since there’s no flour, this recipe is naturally gluten-free, so if you have guests with dietary needs, these cookies are a safe and tasty bet.
Sweetness Level: Feel free to adjust the sugar slightly if you prefer your sweets less sugary, though I find the balance here just right.
Extra Flavor Boost: Adding a drop of almond extract can deepen the almond flavor, but be careful not to overpower the natural nuttiness.

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

Step 1: Gather and Prep Your Ingredients

Before anything else, get everything measured and ready. I recommend preheating your oven to 350°F and lining a baking sheet with parchment paper so you’re all set once the dough is mixed. Having the almond paste cut or broken into smaller chunks helps it process smoother later.

Step 2: Make the Dough

Pop the almond paste, sugar, egg white, and salt into your food processor. Pulse until it forms a thick, smooth paste—this usually takes about a minute. Be sure to pause halfway and scrape down the sides and bottom so everything combines evenly. No lumps here! If you don’t have a food processor, a stand mixer with a paddle attachment works, though it takes a bit longer.

Step 3: Shape the Cookies

Scoop out the dough (about 12 tablespoons total) and roll into balls between your palms. If the dough feels too sticky, chill it for 10-15 minutes or scoop it directly into the pine nuts to avoid sticky fingers. Trust me, a little chill makes the process much easier!

Step 4: Coat in Pine Nuts

Pour pine nuts into a shallow wide bowl and gently roll each dough ball until fully coated. Press so the nuts stick well — this not only adds texture but creates that stunning golden crust when baked.

Step 5: Bake to Golden Perfection

Arrange the cookies spaced about two inches apart on your parchment-lined sheet. Bake for 18 minutes or until you see the pine nuts turn golden and the edges get lightly browned. Watch carefully because pine nuts can brown quickly!

Step 6: Cool and Enjoy

Once out of the oven, let the cookies cool completely on the baking sheet before touching them. They’re delicate and will firm up as they cool, so patience here prevents breaking. Then, simply enjoy your nutty little wonders!

Top Tip

From all the times I've baked this Pine Nut Almond Paste Cookies Recipe, I’ve learned little tricks that make a big difference in how smooth and easy the cookies are to handle.

Chilling Helps: When the dough feels sticky, chilling it for even 10 minutes is a game changer for shaping perfectly round cookies.
Don’t Rush the Processing: Take your time blending the dough thoroughly — those few extra seconds make the texture silky and smooth.
Use Parchment Paper: This prevents sticking and helps the cookies bake evenly without a greasy bottom.
Cool Before Handling: They’re fragile fresh out of the oven, so don’t try to move or eat immediately; waiting really saves you from broken cookies.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I usually keep it simple and let the pine nuts shine, but sometimes I sprinkle a tiny pinch of coarse sea salt just before baking to enhance all those lovely flavors. A light dusting of powdered sugar after baking also looks and tastes delightful for special occasions.

Side Dishes

These cookies pair beautifully with a cup of strong espresso or a delicate herbal tea like chamomile. For a real treat, serve alongside fresh fruit or a small scoop of vanilla gelato — the nutty cookies and the creamy cold dessert complement each other perfectly.

Creative Ways to Present

When I’ve made these for parties, I often arrange them on a tiered platter with sprigs of fresh rosemary or edible flowers scattered around for an elegant touch. They also make fantastic homemade gifts wrapped in parchment with a pretty ribbon — everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay fresh and flavorful for up to a week. Just be sure to layer them between parchment paper to prevent sticking or breaking.

Freezing

If you want to freeze for longer, the dough balls themselves freeze well when rolled in pine nuts — just place them on a tray to freeze individually before transferring to a sealed bag. Then bake straight from frozen, adding a couple of minutes to the bake time.

Reheating

To warm the cookies up and bring back their freshness, pop them in a 325°F oven for 5-7 minutes. This revives the pine nut crunch and soft almond center without drying them out.

Frequently Asked Questions:

What’s the difference between almond paste and marzipan for this recipe?

Almond paste and marzipan are both made from almonds and sugar, but almond paste has a coarser texture and less sugar than marzipan, which is sweeter and more pliable. For this Pine Nut Almond Paste Cookies Recipe, almond paste gives you a better dough texture and less sweetness, which is essential for balancing the pine nuts and creating the perfect chewy cookie.

Can I make this dough without a food processor?

Definitely! A stand mixer with a paddle attachment works great to break down the almond paste and mix everything smoothly. It takes a bit longer and requires scraping down the bowl frequently, but it’s a reliable alternative if you don’t have a food processor.

How do I prevent the cookies from sticking to my hands?

The dough is naturally sticky, so I often scoop the dough directly into the bowl of pine nuts and roll it there, which keeps my hands clean. Another trick is chilling the dough for 10-15 minutes before shaping, which firms it up and makes handling easier.

Why do the cookies need to cool completely before serving?

Freshly baked Pine Nut Almond Paste Cookies are delicate and soft when warm, so handling them immediately can cause them to break. Cooling them on the baking sheet allows them to firm up and hold their shape, giving you that perfect texture and appearance.

Final Thoughts

Making the Pine Nut Almond Paste Cookies Recipe always reminds me how simple ingredients can come together to create something truly special. I hope you find the recipe as rewarding and delicious as I do. Trust me, whether for sharing with friends or savoring solo, these cookies will quickly become a favorite in your baking repertoire!