Easy Pignoli Cookies (Italian Pine Nut Cookies)
Easy Pignoli Cookies made completely from scratch (no marzipan! no almond paste!) for a fraction of the price you’d pay at an Italian Bakery.
Servings 15 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.