Uncle Larry Adventures

Italian Classics · Italian-American holiday table

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Pignoli Cookies

An original home-kitchen pignoli cookie recipe using almond paste, egg whites and pine nuts. Look for almond paste rather than sweeter marzipan, and check labels if serving anyone avoiding gluten. This formulation has not been batch-tested by Larry.

Last updated

Pignoli Cookies

Almond paste inside, pine nuts outside

Illustrative platter of lemon-glazed ricotta cookies, pine-nut cookies and almond biscotti

The short version

An original home-kitchen pignoli cookie recipe using almond paste, egg whites and pine nuts. Look for almond paste rather than sweeter marzipan, and check labels if serving anyone avoiding gluten. This formulation has not been batch-tested by Larry.

Prep
20 min
Cook
18 min
Total
50 min including cooling
Serves
20 cookies

Ingredients

1× batch

This recipe doesn’t list a serving count, so it scales by batch.

  • 8 oz almond paste, crumbled
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 1/4 teaspoon salt
  • 3/4 cup pine nuts
View list

Instructions

  1. 01

    Prepare. Heat the oven to 325°F (165°C) and line a baking sheet with parchment. Spread the pine nuts in a shallow bowl.

  2. 02

    Make the dough. Process almond paste and sugar until sandy. Add the egg white and salt and process into a sticky, cohesive dough. Almond paste brands vary; chill for 20 minutes if too soft to portion.

  3. 03

    Coat. With damp hands, portion about 1 tablespoon of dough per cookie. Press the top into pine nuts and place on the tray, nut side up, with 2 inches between cookies.

  4. 04

    Bake. Bake 16–20 minutes, until the edges are golden and the centers look set. Watch the pine nuts near the end; they should not darken deeply.

  5. 05

    Cool. Leave on the tray for 10 minutes before moving to a rack. Keep airtight for up to 3 days for best texture, or freeze for up to 1 month. Contains almonds and pine nuts; check every ingredient label for other allergens.

Larry’s rule: Almond paste is the dough. Marzipan is a different job.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Pignoli Cookies

What it is

An original home-kitchen pignoli cookie recipe using almond paste, egg whites and pine nuts. Look for almond paste rather than sweeter marzipan, and check labels if serving anyone avoiding gluten. This formulation has not been batch-tested by Larry.

Why this method works

Almond paste and egg white form the sticky dough; pine nuts coat the surface. Cool on the tray before moving so the soft centers can set.

Key ingredients and what they do

  • Almond paste forms the cookie base; marzipan is not the same ingredient.
  • Egg white binds the dough.
  • Sugar adds sweetness.
  • Pine nuts create the outer crust.

Smart substitutions

Use almond paste rather than marzipan. Replacing pine nuts changes this cookie; check labels and cross-contact before making any dietary claim.

Make ahead and leftovers

Cool fully and keep airtight for up to 3 days for best texture, or freeze for up to 1 month. Serve without reheating.

What to serve with it

  • Serve with coffee or tea after dinner.
  • Keep soft cookies separate from crisp biscotti; label allergens on a mixed tray.

Did you make this?

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Questions Larry gets asked

How long does pignoli cookies take to make?
About 50 min including cooling start to finish — roughly 20 min of prep and 18 min of cooking. That yields 20 cookies.
What do you need to make pignoli cookies?
5 ingredients, starting with 8 oz almond paste, crumbled, 1/2 cup granulated sugar, 1 large egg white. The full list with quantities is on this page.
How do you start pignoli cookies?
Prepare: Heat the oven to 325°F (165°C) and line a baking sheet with parchment. Spread the pine nuts in a shallow bowl.
How do you know when pignoli cookies is done?
Cool. Leave on the tray for 10 minutes before moving to a rack. Keep airtight for up to 3 days for best texture, or freeze for up to 1 month. Contains almonds and pine nuts; check every ingredient label for other allergens.
What is the most common mistake with pignoli cookies?
Almond paste is the dough. Marzipan is a different job.
Can you make pignoli cookies ahead of time?
Leave on the tray for 10 minutes before moving to a rack. Keep airtight for up to 3 days for best texture, or freeze for up to 1 month. Contains almonds and pine nuts; check every ingredient label for other allergens.

Share or cite this recipe

Last updated

Written recipe guidance, not a measured Test Kitchen result. Photos may illustrate the dish; they do not establish that a batch was tested. Only recorded experiments in the Test Kitchen count as measured comparisons. Sources and evidence labels.

When the recipe needs a rescue

Technique guidance, not recorded test results.

Cookies break when moved
Let them rest on the baking sheet as the recipe specifies before transferring. Check that you used almond paste, not marzipan. This formulation has not been batch-tested by Larry.
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Quick answer

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Use carnaroli or arborio rice, toast it in butter, then add HOT stock one ladle at a time, stirring often, for 16 to 18 minutes. Finish off the heat with cold butter and parmesan (the mantecatura). Gluey risotto comes from cold stock, too much stirring, or overcooking past al dente.

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