Recipe By Adele
Published Oct 5th
Prep 30m Cook 18m Additional 22m Ready In 70m
Servings 3 dozen Calories 100.9

They are pleasantly sweet, made with almond paste and pine nuts, but no flour.

Recipe Ingredients

  • 12 ounces almond paste
  • ½ cup white sugar
  • 1 cup confectioners' sugar
  • 4 egg whites
  • 1 ½ cups pine nuts

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
  2. 2 Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
  3. 3 Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
  4. 4 Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

Nutrition Facts

  • Calories 100.9
  • Carbohydrate 11.4 g
  • Fat 5.5 g
  • Fiber 0.7 g
  • Protein 2.6 g
  • Saturated Fat 0.7 g
  • Sodium 7.3 mg
  • Sugar 6.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

If you need to keep these gluten free, use gluten-free flour when shaping the cookies.


  1. So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. I never bake without it, and the cookies don't stick at all when you use it. As for the - Read more ...
  2. This is a wonderful recipe. A few things I've learned: 1) Use a food processor!!!! 2) refrigerate the dough for several minutes prior to shaping the cookies. This makes it much easier and is FAR less messy. 3) I always run out of pignoli when making these. 4) Scaling the recipe seems to be quite - Read more ...
  3. the batter was so liquidy, i couldn't make any balls. the cookies were so thin and inedible.
  4. I love these cookies - but you have to like almond paste. It also helps to have the right tools to make this recipe easily. #1 I can not say enough about using Reynolds RELEASE foil to line your cookie sheet! They will not stick - I used a quick spray of Pam on top, - Read more ...
  5. I first tasted these cookies on a visit to Brooklyn with some good friends about ten years ago. I loved these cookies and tried several recipes but this one is definitely the best. I chilled the dough for about 30 minutes and added 1/4 tsp. salt. Deeeeelicous!
  6. The BEST Pignoli I have EVER eaten!!!! When dropping them on the cookie sheet make sure you have a SMALL crescent shape--they grow so much in the oven! Very sticky batter but putting it in the fridge for a few minutes makes it MUCH more managable when rolling it in the pine nuts--and don't skimp - Read more ...
  7. Be careful when selecting the almond paste some of it is NOT GF
  8. I've been searching so long for a good recipe for Pignoli cookies and I finally found it!!! These cookies are OUTRAGEOUS!! The bakeries here in Brooklyn don't even make these cookies as good! The only thing with the mixture is- its a very wet dough...just put in refrigerator until hardens than make your cookies....they are - Read more ...
  9. This was an excellent cookie. I now know why the Italian bakery charges so much a lb.- the almond paste alone gets pricy. But this cookie is so worth every penny. I recommend using parchment paper on your cookie sheets or else you will have trouble getting them off in one piece.
  10. These came out absolutely delicious. I had to chill the dough for about 15 minutes before it was firm enough to form the cookies but other than that everything turned out perfect!