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Pignoli Cookies II

"Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some."
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servings 170 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 46
  1. 56 Ratings

Most helpful positive review

I have been making these italian delicacies for years, A hint to anyone trying to use a floured pan or parchment paper...forget it! You have to use the shiny side up of foil paper, lightly spray...

Most helpful critical review

These are delicious, but mine turned out really flat and spread out a lot while baking... what went wrong? Is it better to add a little flour? Or are there other tricks?

Most helpful
Most positive
Least positive

I have been making these italian delicacies for years, A hint to anyone trying to use a floured pan or parchment paper...forget it! You have to use the shiny side up of foil paper, lightly spray...

Even though this Pignoli cookie recipe has fewer reviews, it is the better one (and I made both). If you are using 8 oz. of almond paste (I used solo that comes in the can), you can only use tw...

Just like my grandmother's and that is hard to top! Delicious, moist and chewy. You'll think you bought them at a bake shop.

I had never heard of pignoli cookies, but thought the recipe sounded fun to try. Found out that almond paste and pine nuts are expensive! Nice flavor overall. For baking it, I used parchment ...

I, too, have made both Pignoli recipes on this site and find this recipe to be superior. I bake these every year around Christmas time and they always get raves and requests for the recipe. I ...

This is a great recipe!! These cookies are my hubby's favorite so I decided to make them to see what he thought of them and he gave them a 5 out of 5 stars. I wish I had sauteed the nuts before ...

Delicious flavor and soft, chewy consistency, Mmm! I only used 2/3 cups of sugar and I refrigerated the mix for about 20 minutes before I spooned them out to bake. I baked them on aluminum foil ...

This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on top. Some tips I have are 1. Definitely toast the pine nuts! 2. Use a silicon baking mat, they tur...

Loved this recipe! Made a batch as is, then another batch without the pine nuts - used mini chocolate chips mixed in the dough instead.