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Pignoli Cookies

This recipe is from my Italian born mom who has been baking pignoli cookies for over 40 years! These chewy, delicious cookies contain only 3 major ingredients and no flour. This recipe does not require almond paste, it uses almond flour instead so it is much less expensive to make.

What are pignoli cookies?

pignoli cookies

A variety of Italian cookies were made by mom and many other Italian American families in the Philadelphia area, including this pignoli cookie, which is a “no almond paste needed” recipe – much cheaper to make! Another very popular Italian cookie is something called the Italian wedding cookie.

The pignoli cookies are one of my mom’s speciality (probably because it is her favorite cookie). She has been making this recipe for sooooo many years that I’ve lost count! I’m estimating that she makes about 1000 of these cookies a year!

pignoli cookies
pignoli cookies fresh from the oven 🙂

These cookies seem fancy (pignoli is Italian for pine nut) but they are incredibly easy to make at home. And, although they cost a small fortune at the bakery (if you can even find them), they are not expensive to make at home (unless you are using a recipe that calls for almond paste, which is expensive).

There are only 3 main ingredients (almond flour, sugar, eggs) plus almond extract and of course, pine nuts (pignoli) to top them.

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

Dough consistency

I was surprised to see that dough for these cookies is rather stiff (see photo below) but it is NOT dry. You may have to add an extra egg if your dough is too dry. My mom recommends a ratio of 1 pound almond flour: 1 pound sugar: 2 large eggs. Add the extract and pine nuts topping and viola, you have these cookies!

Forming the cookies

This recipe is enough to make 40 cookies (2 half sheet pans)

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

My mom seems to be able to fit a good amount of the unbaked cookies (20 cookies!) per 1/2 sheet pan:

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!

As you see here, they don’t expand too too much after they are baked (they get about 30% bigger). I was concerned that they would spread and attach but they didn’t.

These are also a great option for those who follow a gluten-free diet, since they do not contain any wheat flour. These are great anytime you want a little treat!

the best pignoli cookies, only 4 ingredients plus pignoli. easy to make too!!


Place cookies in layers separated by waxed paper in an airtight container; cover.

Store at room temperature for up to 1 day, chill for up to 3 days, or freeze for up to 3 months.

Other Favorite Italian Cookies:

📖 Recipe

top view of freshly baked pignoli cookies on white serving platter

Pignoli Cookies

This authentic chewy heavenly pignoli cookie recipe uses almond flour, sugar, and eggs. No almond paste needed. Flavored with almond extract and topped with pine nuts, and baked in 20 minutes. Better than the bakery!! Makes 40 cookies but recipe can be halved
4.97 from 27 votes
Author: Marie
Prep Time 10 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 20 servings
Calories 226 kcal


Cookie dough

  • 4 3/4 cups (448 g) almond flour (~1 pound total)
  • 2 1/4 cups (466.67 g) sugar (~1 pound total)
  • 2 large (2 large) eggs
  • 1 tablespoon (1 tablespoon) almond extract

To top cookies

  • 1 large (1 large) egg white
  • 1/2 cup (67.5 g) raw pignoli nuts (~ 4 ounces)


To make the cookie dough

  • Preheat oven to 340 degrees 
  • Add eggs and about half of the sugar to the bowl of a standing mixer and beat on medium speed until the mixture is light and fluffy (see photos)
  • Add flour and remaining sugar and almond extract and beat until everything has been well incorporated. The texture will be somewhat stiff but not overly dry (see photos)
  • Line a cookie sheet with parchment paper or silicone baking mat. 

Forming and topping the pignoli cookies

  • Form cookies into round balls that are a bit smaller than the size of a golfball
  • In a small container, add the egg white with about a tablespoon of water and mix. In another small flat container, add the pignoli nuts
  • Dip the top of each cookie into the egg white mixture, then dip into the nuts, slightly flatten the ball into a cookie shape, and place the cookie nut side up, on the lined cookie sheet
  • Bake cookies for about 20 to 22 minutes until just slightly golden. Do NOT overbake as the cookies will be dry. Begin checking your cookies after about 15 minutes as oven temperatures/power may vary. 


1 pound of sugar = 2 1/4 cups sugar (according to Domino’s sugar)
1 pound of almond flour = 4 3/4 cup almond flour (see King Arthur’s conversion guide)


Calories: 226kcalCarbohydrates: 27gProtein: 5gFat: 11gCholesterol: 21mgSodium: 11mgPotassium: 10mgFiber: 2gSugar: 23gVitamin A: 30IUCalcium: 51mgIron: 1mg
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  1. 5 stars
    I love these I make them for friends for Christmas. Thank you for publishing the recipe. My changes are that I pre cook the pignoli nuts in a nonstick pan to bring out flavor. I use 1 1/2 tbsp of almond extract.

    These cookies are a winner every time and they are so simple to make.

  2. 5 stars
    This made twice as many cookies than expected- I rolled mine smaller about 1”.
    I also added the yolk from the egg used for the egg wash. Still came out great! The dough is stiff as instructions stated. Love this easy 3 ingredient recipe. First batch came out dark since I left cookies baking for 22 mins. Next batch came out in 20 mins. & was perfect!

  3. Thanks for the recipe. I see only one photo. What step is pictured? Is the flour and sugar beaten in until just combined or longer?

  4. Hi, can the dough be frozen? I’d like to make in advance for an upcoming wedding cookie table. TYSM! Love all of your recipes!!!

  5. 4 stars
    I love this recipe because it uses almond flour instead of almond paste. A perfect ratio of almond to sugar – delicious and chewy! Thanks so much for sharing 🙂

  6. These are my favorite cookies
    Never made them ..cant wait to
    Try!! Thank u for using Almond Flour
    It should be good

  7. 5 stars
    These are definitely going to be a staple cookie in my house. Everyone loves them but they’re so expensive to buy from the bakery. Now that I’ve made them, I will be making them regularly for my family.

  8. 5 stars
    Thank you so much for posting this recipe! I’ve been making this recipe for a few years now, this is really the best pignoli recipe I have found, just like the bakery instead of the almond paste ones. Everyone loves them. Thank you so much for sharing!

  9. 5 stars
    Just finished my first batch and these cookies came out perfect. Delish! And thanks so much for an awesome gluten free treat…all of the family can enjoy, esp my daughter who suffers with celiac❤

  10. 5 stars
    These are delicious! I used the one pound bag of blanched almond meal from Trader Joe’s. My oven does not set to 340 so it was at 350. Baked for about 20-22 minutes. Great gluten free cookie.

  11. 5 stars
    These taste exactly like the ones they sell at my favorite bakery in NJ!! Thank you so much for the recipe!!

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