Sicilian Pignoli Cookies

You call them Pine Nuts, I call them Pignolis!  They're very different from your average chocolate chip, and these Sicilian cookies are incredibly addicting! A little almond paste creates a chewy, gooey consistency while the pignolis add a crunchy element.


(Makes 2 dozen cookies)

  • 8 ounces of almond paste (NOT marzipan)
  • 8 ounces (1 cup + 2 tbsp) sugar
  • 2 egg whites
  • 2 cups pignoli (pine) nuts.


  • Preheat your oven to 350. In a shallow dish, pour out pine nuts.
  • Line two baking sheets with parchment paper.
  • In a stand mixer fitted with a paddle, mix the almond paste and sugar together until no lumps remain and the mixture resembles coarse sand.
  • Add in the egg whites and continue to mix on medium speed until mixture comes together.
  • With a piping back or cookie scoop (1 Tbsp/ .5 ounce) pipe ¾ “ mounds or scoop out almond mixture directly onto  pine nuts and roll each around until they are evenly coated.
  • Place cookies on sheet pans and bake for 20 minutes until cookies are lightly golden.
  • Once cool, cookies will keep in an airtight container for up to one week.

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