Easy Pignoli Cookies with Almond Flour (no paste needed)
This authentic, chewy, heavenly pignoli cookie recipe uses almond flour, sugar, and eggs. No almond paste needed. Flavored with almond extract, topped with pine nuts, and baked in 20 minutes. Better than the bakery!! Makes ~40 small cookies, but recipe can be halved
Servings: 40 cookies
Calories: 140kcal
Ingredients
Cookie dough
- 4 3/4 cups almond flour 1 pound
- 2 1/4 cups sugar 1 pound
- 2 large eggs plus 1/2 to 1 extra if needed
- 1 tablespoon almond extract
To top cookies
- 1 large egg white
- 2 tbsp water
- 3/4 cup raw pignoli nuts plus more if needed
Instructions
To Make the Cookie Dough
- Add eggs and about half of the sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy.
- 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 and NOT crumbly (see photos) If needed, add an extra egg. The mixture should easily hold together when formed into small balls.
- 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 (I used a two-tablespoon cookie scoop for large cookies). After forming, slightly flatten the tops of all cookies.
- In a small container, add the egg white and 1 to 2 tablespoons of water, then mix.
- Pour about half the nuts into another dipping dish and refill as you go — this keeps the whole supply from getting gummy with egg white, and any untouched nuts go straight back in the freezer for next time.
- Dip the top of each cookie into the egg white mixture, then dip it into the nuts, and place the cookie nut side up on the lined cookie sheet.
- Preheat the oven to 340°F.
- 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.
After dipping, press the pine nuts gently but firmly into the dough, so they're anchored — they should sit snug against the cookie, not stick out like a porcupine!
Optional but recommended: chill the shaped cookies for 30 minutes before baking to help them hold their shape. You may also rest the cookies overnight in the refrigerator.
Video
Notes
1 pound of sugar = 2 1/4 cups sugar
1 pound of almond flour = 4 3/4 cup almond flour (see King Arthur's conversion guide)
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 21mg | Fiber: 2g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg