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Italian Pignoli Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Italian Pignoli Cookies  Recipe

This classic Italian cookie is the essence of simplicity; chewy and rich, it packs a big almond punch along with the pine nuts.

At a glance

about 34 cookies
Nutrition information


Choose your measure:

  • 1 can (11 ounces) marzipan
  • 5 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons almond extract or 3 to 4 drops bitter almond oil
  • 2 to 3 drops lemon oil, optional
  • 1/2 cup almond flour or very finely ground blanched or whole almonds
  • 1 egg white (jumbo or extra-large preferred)
  • 1 1/4 cups pignoli (pine nuts)


  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  2. Break the marzipan in pieces into a medium-sized bowl.
  3. Mix in the sugar, salt, flavorings, and almond flour; the mixture will be crumbly.
  4. Add the egg white, beating until the mixture is smooth. If the dough doesn't come together, dribble in water, bit by bit, until it does.
  5. Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wet hands, drop 1" balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go; the point is to cover the dough with nuts.
  6. Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about 1" between them.
  7. Bake the cookies for 22 to 24 minutes, or until they're lightly browned. Remove them from the oven, and cool them on the pans for 5 minutes; then transfer to a rack to cool completely.
  8. Yield: about 34 cookies.

Nutrition Information

  • Serving Size 1 cookie (19g)
  • Servings Per Batch 34
Amount Per Serving:
  • Calories 90
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 0.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 25mg
  • Total Carbohydrate 9g
  • Dietary Fiber 2g
  • Sugars 7g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.