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These pignoli cookies are less than five ingredients and are delicious. They feature almond flour, confectionery sugar, organic egg whites, and pine nuts. |
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Pignoli Cookies

  • Desserts
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0/5 - 0 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 20 cookies

Pignolis are the type of cookie that can become a holiday tradition or instant favorite in the blink of an eye (and they'll disappear that quickly, too). These traditional Italian pignolis are made from a simple batter of almond paste, egg whites, and confectioners' sugar, then topped with pine nuts that get toasty and golden in the oven. The result is a naturally gluten- and dairy-free cloudlike dessert that will instantly transport you to Little Italy or Nana's dinner table.

By: Family Farm Team (adapted from Carol Murko)


  • 8 oz (227g) almond paste (see notes)
  • 1 cup (113g) confectioners’ sugar
  • 2 large Pete and Gerry’s Eggs, whites only (60g)
  • 1 cup (142g) pine nuts (see notes)

Nutritional Information

Serv. Size: 1 cookie, Servings: 20

Amount Per Serving: Calories 120, Fat Cal. 70, Total Fat 8g (12% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 5mg (0% DV), Total Carb. 13g (4% DV), Fiber <1g (3% DV), Sugars 11g, Protein 2g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (0% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



Preheat oven to 350F and line two baking sheets with parchment paper. Crumble almond paste into marble-sized or smaller chunks by hand into a small mixing bowl or the bowl of your stand mixer (we recommend using a stand or electric hand mixer for this recipe, as it is difficult to properly break down the almond paste when mixing by hand).


Add egg whites and confectioners’ sugar to almond paste and beat well until smooth with no visible almond paste chunks remaining (batter will be loose when fully mixed). It may take a few minutes to fully break up and incorporate the almond paste.


Drop batter by the tablespoon-ful on to prepared baking sheets, at least 3" apart. Sprinkle generousely with pine nuts to fully coat the top and sides (you can press the nuts into the batter slightly if they aren't stickng on their own). The batter will be soft, so try to be careful not to squish it down too much when topping with the nuts.


Bake 18-22 minutes until golden brown. If desired, dust cookies with powdered sugar after they have cooled completely.

Farm Team Tips:

Be sure you are using plain almond paste and not marzipan for this recipe, as there are some additional ingredients in marzipan that will interfere with both the flavor and structure of these cookies.

If you don't have pine nuts available, you can top the batter with finely chopped or sliced almonds instead.

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