Description
Anne’s Pignoli Cookies are traditional Italian almond cookies made with almond paste, sugar, egg whites, and pine nuts. They’re crisp on the outside, soft and chewy inside, and naturally gluten-free — a perfect treat for holidays or coffee breaks.
Ingredients
Scale
- 8 ounces almond paste
- 1/2 cup confectioners’ sugar
- 1/4 cup granulated sugar
- 2 large egg whites
- 1 cup pine nuts (pignoli)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond paste, confectioners’ sugar, and granulated sugar. Pulse until the mixture becomes crumbly and well blended.
- Add the egg whites gradually while processing until the mixture turns into a smooth, sticky dough.
- Using a small cookie scoop or spoon, form small mounds of dough and press the tops into the pine nuts to coat generously.
- Place the cookies, nut side up, on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15–20 minutes or until the pine nuts are light golden and the edges are slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh almond paste for the best texture and flavor.
- Do not overbake — cookies should stay chewy in the center.
- Store in an airtight container for up to 1 week or freeze for longer storage.
- Perfectly pairs with espresso or dessert wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Anne's Pignoli Cookies, Italian almond cookies, pine nut cookies, almond paste cookies, gluten-free Italian dessert, Anne Burrell cookies