Hi there! I’m Cassandre, and today on Caramel Loafing I’m excited to share a truly classic, old-world Italian treat: Pignoli Cookies (Biscotti ai Pinoli, also known as Italian Pine Nut Cookies).
There are countless cookies out there, but once you’ve tasted these Italian Pignoli Cookies, you’ll wish you’d discovered them sooner. They’re rich, nutty, and surprisingly simple to make. Despite their name, the cookie dough itself is made mostly from almonds — meaning every bite is bursting with nutty goodness from the inside out.
These cookies are covered in crunchy pine nuts, and the dough contains no flour, no milk, and no butter. It’s truly fuss-free: just mix the ingredients until combined. After baking, the pine nuts turn golden and crisp, while the inside stays soft, chewy, and full of sweet almond flavor. The texture and taste are both uniquely delightful.
The dough for these Pignoli Cookies is quite similar to the Ricciarelli di Siena we’ve made before — both are variations of the classic amaretti cookie. The difference? These can be made quickly with store-bought almond paste, no chilling needed. It’s an easy win.
And since pine nuts are one of the world’s most prized and expensive nuts — thanks to their long growing cycle and tricky harvesting — they’re extra special. Their distinctive aroma and buttery crunch make them beloved in both savory and sweet dishes alike. From pine nut beef stir-fries to famous pastries, they add depth wherever they’re used.
More delicious Italian sweets to try:
A Northern Italian classic: Italian Paradise Cake, an elegant summer treat: Tiramisu Semifreddo, the unique taste of Southern Italy: Sicilian Orange Cake, the iconic Italian dessert everyone knows: Classic Tiramisu, and the timeless Tuscan favorite: Biscotti.
Oh! And don’t miss our nutty, crunchy French classic: Almond Tuiles.
These are also perfect as a festive holiday cookie — you can make the dough one or two days ahead and refrigerate it, or bake a full batch and freeze them for up to a month. Stored at room temperature in an airtight container, they’ll stay fresh for about five days. If you love baking cookies, this is one recipe you’ll want in your collection!
Italian Pignoli Cookies Recipe
Ingredients
Yield: Makes 8 cookies, about 19–20g (0.7 oz) of dough per cookie
- Almond paste 110g (3.9 oz)
- Granulated sugar 55g (1.9 oz)
- Egg white 18–20g (0.6–0.7 oz)
- Salt 1g (about 1/8 tsp)
- Pine nuts 80g (2.8 oz)
- Powdered sugar, as needed
Use our handy Dessert Nutrition Calculator to check the nutrition facts for this recipe.
How to Make Italian Pignoli Cookies
- Cut the almond paste into small pieces and pulse in a food processor until crumbly.
- Add the granulated sugar and salt. Pulse again until it resembles coarse breadcrumbs.
- Add the egg white. Start with half to two-thirds, pulsing to combine. If the dough is still too dry, add the rest. The ideal texture is thick, sticky, and dense, but not runny.
- Line a baking sheet with parchment paper and set aside.
- Use a spoon to portion out about 19–20g (0.7 oz) of dough per cookie. Roll each portion into a ball between your palms — dampen your hands slightly to prevent sticking.
- Roll each dough ball in the pine nuts, pressing gently to coat evenly, then place on the prepared baking sheet with space between each cookie.
- Preheat your oven to 338°F (170°C) and bake for 20–22 minutes, or until the pine nuts and cookie tops turn a light golden color. Don’t overbake!
- Once baked, let the cookies rest on the baking sheet for about 5 minutes. Dust lightly with powdered sugar, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
Watch the full step-by-step video here: Italian Pignoli Cookies
Italian Pignoli Cookies: FAQs & Tips
Pignoli Cookies are quick and simple to make, but a few key details can make all the difference. Here are some common questions and practical tips to help you get them just right the first time.
What is almond paste? Where can I find it?
Almond paste might be less familiar to some, but it’s a baking staple in European desserts. Made from ground almonds, sugar, and a bit of liquid, it’s a dense, sticky filling with a wonderfully nutty aroma — similar to the sweet filling you’d find in almond croissants. It’s used in stollen, frangipane tarts, galettes des rois, and even some macarons.
If you can’t find almond paste, marzipan can be a decent substitute — it’s a bit sweeter and firmer but still works well for that nutty flavor and texture. Look for it in baking supply shops or online. In Taiwan, it’s easy to find in local baking stores, but when we moved to Kyoto, we had to hunt around — Tomizawa Shoten is a great option with two reliable varieties that work beautifully.
Do I need to toast the pine nuts first?
It’s optional — pine nuts can be used as is, but lightly toasting them does boost their aroma. You can quickly roast them in a preheated oven for 2–3 minutes or toast them in a dry pan over low heat until fragrant. Just be careful not to overdo it since they’ll bake again with the cookies and can burn easily.
Do I really not have to chill this dough?
That’s right — these cookies are wonderfully low-effort because the dough doesn’t need chilling. Almond paste naturally binds everything together, and the egg white gives just the right amount of moisture, so the dough stays firm enough to shape immediately. If it feels sticky, dampen your hands or wear gloves for easy rolling. No more waiting for rock-hard dough to soften!
Is it true there’s no flour?
Absolutely! These cookies are a perfect gluten-free treat — no flour, no butter, no leaveners. They rely on the natural texture of the almond paste and egg white to create that tender inside and lightly crisp exterior. The sugar ratio is just right for a golden crust that’s sweet but not cloying — ideal for anyone avoiding gluten or looking for a dairy-free option, too.
Any baking temperature or timing tips?
These cookies shine when they’re crispy on the outside and soft inside. Keep an eye on them — don’t overbake, or the pine nuts will burn and the centers will dry out. Once the pine nuts and tops are just lightly golden, they’re ready. Every oven is different, so for your first batch, check a minute or two early to find your sweet spot.