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.
Jump to:
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.
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Pine Nut Almond Paste Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pignoli Cookies are delicate Italian almond cookies coated with pine nuts, offering a chewy texture and a nutty, sweet flavor. They are made with almond paste, sugar, egg white, and kosher salt, then baked until golden and crisp on the edges.
Ingredients
Cookie Dough
- 7 ounces almond paste
- ½ cup granulated sugar
- 1 large egg white
- ¼ teaspoon kosher salt
Topping
- 1 cup pine nuts
Instructions
- Prepare Oven and Baking Sheet: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: Break almond paste into small pieces and add to a food processor with sugar, egg white, and salt. Process for about 1 minute until a thick, smooth paste forms, scraping the bowl halfway to remove lumps.
- Shape Cookies: Scoop 12 rounded tablespoons (about 25g each) of dough and roll each into a ball with your hands. If the dough is too sticky, chill it covered for 10 to 15 minutes.
- Coat with Pine Nuts: Place pine nuts in a shallow bowl. Roll each dough ball in pine nuts, pressing gently to ensure full coverage and adherence.
- Bake: Place coated cookies on the baking sheet spaced about 2 inches apart. Bake for 18 minutes, until the pine nuts and cookie edges turn golden.
- Cool and Serve: Remove from oven and allow cookies to cool completely on the baking sheet to avoid breaking. Once cooled, serve and enjoy.
Notes
- Use almond paste, not marzipan, for best texture and flavor as marzipan is sweeter and gummier.
- If no food processor is available, use a stand mixer with paddle attachment, breaking almond paste into small pieces and mixing until smooth.
- If dough is too sticky, scoop dough directly into the pine nuts to shape cookies or chill dough in the fridge or freezer briefly.
- Allow cookies to cool fully on the baking sheet to prevent them from breaking as they are fragile when warm.
- Serve these cookies with coffee or tea for a delightful Italian treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
Leave a Reply