Pignoli Amaretti (pine Nut Cookies)

“My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.”
50 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
  2. Increase speed to medium and continue mixing for 2 minutes.
  3. The dough should be sticky now.
  4. Keep a bowl of water near by to dip your fingers in before rolling each cookie.
  5. This will keep the dough from sticking to your fingers.
  6. Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.

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