Italian Pignoli Cookies

Italian Pignoli Cookies
Prep time
Cook time
Total time
Serves: 6 dozen
  • 1½ pounds almond past (ask a local bakery for some - it's the best quality)
  • 2 cups of sugar
  • 1 tsp vanilla extract
  • 4 egg whites (room temperature)
  • 1 pound pignoli or pine nuts
  1. Preheat oven to 325F.
  2. Beat egg whites on high with a hand or stand mixture until they reach stiff peaks. Slowly add in the sugar, followed by the vanilla extract until fully combined. Set aside
  3. With your fingers, crumble the almond paste. Combine with egg white mixture with hands until fairly well combined. Use hand or stand mixture to continue mixing the almond paste with the egg whites until fully combined and there are no lumps. The dough will be sticky and wet.
  4. Pour pignoli nuts onto a large flat plate.
  5. Roll into small balls about 1½" in diameter and then roll to coat in the pine nuts. Flatten slightly and arrange on the parchment lined cookie sheet.
  6. Bake cookies for 17-20 minutes. The cookies should not brown, however they may turn just very lightly golden brown on the edges. Cookies will set and harden once they are cool. Enjoy