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Pignoli Cookies stack on top of each other

Pignoli Cookies

These crunchy and nutty pignoli cookies will be your new favorite Christmas cookies! It's only made with 6-ingredients and is naturally gluten-free!
Course Dessert
Cuisine Italian
Keyword How Do I Make Pignoli Cookies, How To Make Pignoli Cookies, Pignoli Cookies, Pignoli Cookies Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 15 Cookies
Calories 189kcal
Author Kathleen


  • 1 (7-ounce) tube almond paste, crumbled coarsely
  • 2/3 cup confectioners' sugar
  • 1 large egg white
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 1/2 cups pine nuts


  • Preheat oven to 350 degrees. Line baking sheets with parchment; set aside.
  • Add the almond paste and confectioners' sugar to the bowl of a food processor and pulse until combined.
  • Add the egg white, honey, and salt and continue to pulse until the mixture is smooth and thick about 1 minute.
  • Add pine nuts to a mixing bowl. Using a small cookie scoop portion the dough, one at a time, onto the pine nuts. Roll dough to cover with pine nuts. Place on prepared baking sheets 2 inches apart.
  • Bake in preheated oven until edges are set and begin to brown, about 16-19 minutes. Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.


Serving: 1cookie | Calories: 189kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg