Pignoli Cookies

Pignoli Cookies

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From: EatingWell Magazine, November/December 2014

This crispy-on-the-bottom-and-chewy-on-the-inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Look for almond paste—a mixture of ground almonds and sugar (available in tubes or sometimes tubs)—near other baking supplies in well-stocked supermarkets or specialty stores. Sweeter marzipan doesn't work well in these cookies.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 2 7-ounce tubes almond paste (not marzipan), coarsely crumbled
  • ¾ cup confectioners’ sugar
  • ⅓ cup finely chopped pine nuts, plus 3 tablespoons whole pine nuts for decoration
  • ½ teaspoon salt
  • 2 large egg whites
  • 2 tablespoons water


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  • Ready In

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Beat almond paste, sugar, chopped pine nuts and salt in a mixing bowl with an electric mixer on low speed until the almond paste is broken up into small bits; continue to blend until finely ground. Add egg whites and water and beat on medium-high speed, stopping to scrape the sides of the bowl once or twice, until smooth, about 5 minutes. (The batter will be very thick.)
  3. Drop level tablespoons of dough onto the prepared baking sheet, about 1½ inches apart. Gently press 5 pine nuts into the top of each cookie in the shape of a star.
  4. Bake, rotating the pan front to back halfway through, until golden, 13 to 15 minutes total. Let cool on the pan for 15 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  • Make Ahead Tip: Store in an airtight container between sheets of parchment or wax paper for up to 3 days.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 72 calories; 4 g fat(0 g sat); 1 g fiber; 8 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 7 g sugars; 2 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron; 36 mg sodium; 47 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

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