It’s funny that Pignoli Cookies are called pignoli cookies. Because 99% of these cookies are made with almonds, not pignoli nuts.
But when you’re this delicious of a sweet, you can call yourself whatever you want.
Why are Pignoli Cookies the book-inspired recipe for The Unwritten Rules of Magic?
There’s a lot of family drama in The Unwritten Rules of Magic. We’re talking tears, screaming matches, silent treatments, and alcoholic binges.
But there’s a moment near the end of the book where all three Clarke women — Emerson, her daughter, and her mother – come together in an unexpectedly nice moment.
Emerson walks into the house and immediately smells cookies baking; her mom is making her famous Pignoli Cookies, with her granddaughter by her side.
The three women gathering in the kitchen around the freshly baked cookies was a sweet moment in this story, and I really wanted to capture that.
Plus, I looooooooooove pignoli cookies. I was super excited for an excuse to make (and eat) them.
What’s a pignoli?
Fun fact: Pignoli is the name of my cat. But that’s not the type of pignoli we’re talking about here.
Pignoli means “pine nut” in Italian. Pronounce it “pin-yole-ee”, not “pig-no-lee.”
Pine nuts are pricey little nuts used in a lot of traditional Italian cuisine. They have a mild, buttery taste to them, and they’re especially delicious when toasted.
You’re probably most familiar with pine nuts in your pesto sauce, and in the popular, chewy, almond-based Pignoli Cookies.
Why I love Pignoli Cookies
I know I say a lot of desserts are my “favorite.” But Pignoli Cookies really are one of my favorite cookies.
They have the best texture EVER. Each cookie is an insanely good combo of a crisp exterior and a soft, chewy interior.
Pignoli cookies are loaded with almond flavor — there’s almond flour and almond extract in the cookie dough. To make them “pignoli” cookies,” you roll the dough in pine nuts before baking.
They are dangerously addictive. They’re so light and airy that you just keep reaching for another, and another, and another…
And before you know it, you’ve devoured half the batch. (I may be speaking from personal experience).
Italian bakery cookies made at home
Most people get their Pignoli Cookies from bakeries, Italian or otherwise. And they pay around $21/lb (at least!!!) for them. Yeah, bakeries are seriously overcharging people.
Pignoli Cookies are shockingly easy to make at home, completely from scratch. There are only a few ingredients, and the cookie dough is made in a food processor. A few pulses, a few scoops, and you’ve got cookies in the oven.
The pine nuts are the only ingredient that’s expensive; everything else is pretty cheap. And, you don’t even have to use pignoli nuts if you don’t want to.
I like to make a “Poor Girl’s Pignoli Cookie” by rolling the cookie dough in sliced almonds instead of pine nuts before baking.
You won’t get that signature toasted pine nut taste, but they will still be absolutely delicious because the cookie itself is exactly the same.
No marzipan, no almond paste – these Pignoli Cookies are made completely from scratch!
What I love about my recipe for Pignoli Cookies is that the cookies are made completely from scratch. No storebought marzipan or almond paste needed!
Most recipes call for these ingredients as the base for your cookies, but we’re bypassing the pre-made step entirely.
Instead, my recipe basically makes homemade almond paste or marzipan. Then, you just add a few more ingredients to the food processor to turn the almond base into cookie dough.
My Pignoli Cookie recipe will save you from spending money on pre-pacckaged ingredients that you really don’t need.
Remember what we learned in Ultra-Processed People? Any time you can skip ultra-processed foods is good. And means you can eat more homemade cookies.
What do you serve with Pignoli Cookies?
A decadent cookie calls for a decadent meal. Serve Pignoli Cookies after some Lemon Risotto, Basil and Goat Cheese Stuffed Chicken, Red Wine Pasta, or Lemon Piccata Flounder.
Other Italian-bakery inspired desserts are Italian Sprinkle Cookies and Anisette Cookies.
If you’re like me and can’t get enough all things almond, try my Blueberry Almond Scones, Chocolate Spice Cinnamon Rolls, Almond Kentucky Butter Cake, and Orange Almond Flour Cake.
Easy Pignoli Cookies (Italian Pine Nut Cookies)
Ingredients
- 1 ¾ cup almond flour
- 1 ½ tbsp almond extract
- 1 ½ cup powdered sugar
- 5 tbsp granulated sugar
- 2 eggs SEPARATED (egg whites and egg yolks)
- ¼ cup all-purpose flour
- 1/8 tsp salt
- 1 cup raw pine nuts
- Powdered sugar optional, for serving
Instructions
PREP INSTRUCTIONS
- Preheat oven to 325F.
- Line two baking sheets with parchment paper and set aside.
- Separate the egg whites from the egg yolks into a small bowl. Set egg whites aside.
- Place the egg yolks in a small bowl, add a little bit of water, and whisk to combine. Set aside.
- Place the pine nuts in a shallow bowl.
BAKING INSTRUCTIONS
- Add the almond flour, almond extract, powdered sugar, granulated sugar, egg WHITES, all-purpose flour, and salt to a food processor fitted with a standard metal blade. Pulse all ingredients until a smooth, stiff, sticky dough is formed.
- Use a cookie scoop to scoop out portions of dough. Dampen your hands with water and release the scooped dough into your hands. Dip the rounded end of the dough into the pine nuts. Place cookie nuts-side-up on the prepared baking sheet.
- Brush the tops of each cookie with the egg yolk wash.
- Bake pignoli cookies at 325F for 15-18 minutes, or until light golden brown. Remove cookies from oven and let rest for five minutes on sheet before transferring them to a wire rack to cool completely.
- Dust cooled pignoli cookides with powdered sugar before serving, if desired.
