Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Italian Pignoli Cookies

Easy Italian Pignoli Cookies are a delightful fusion of chewy texture and nutty flavors, making them the perfect sweet treat for brunch or an afternoon snack. With just a handful of ingredients, these cookies showcase the essence of Italian baking. Enjoy the warmth of toasted pine nuts and sweet almond notes in every bite—ideal for impressing guests or indulging yourself!

  • Total Time: 30 minutes
  • Yield: Approximately 12 cookies 1x

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup pine nuts (toasted)

Instructions

  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, granulated sugar, and salt until well combined.
  3. In another bowl, whisk together the egg whites and vanilla extract until frothy; then mix into the dry ingredients to form a sticky dough.
  4. Gently fold in half of the toasted pine nuts into the dough.
  5. Scoop small portions of dough, roll them into balls, and place on the lined baking sheet about an inch apart. Top each ball with remaining pine nuts.
  6. Bake for 15-20 minutes until golden brown around the edges but still soft in the center. Allow to cool before serving.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie (25g)
  • Calories: 120
  • Sugar: 10g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: - For an extra flavor twist, consider adding lemon zest or substituting some almond flour with hazelnut flour. - Store cookies in an airtight container at room temperature for up to one week.