This post may contain affiliate links, please see the privacy policy for details.
These classic Italian cookies are chewy, nutty and naturally gluten-free. Made with just a few simple ingredients, Italian pignoli cookies, or amaretti con pignoli as they’re known in Italy, are a wonderful treat any time of year but especially popular around the holidays. The combination of almond paste and pine nuts creates a unique texture and flavor that’s crisp on the outside and tender inside. If you love almond-based sweets or are looking for an easy, elegant cookie that feels a little special, this one definitely fits the bill.
Southern Italian pignoli cookies are chewy almond cookies rolled in pine nuts. They’re naturally gluten-free, simple to make and absolutely perfect for holiday baking.
If you’re baking for the holidays, also consider stained glass Christmas cookies, chocolate peppermint dipped kisses or struffoli honey balls.
Why You’ll Love It
Naturally gluten-free: No substitutions needed to suit gluten-free diets.
Authentic flavor: Made with real almond paste and pine nuts.
Simple ingredients: Just 5 basic pantry staples needed for these.
Great texture: You’ll love the crisp edges with a soft, chewy center.
Holiday favorite: A classic cookie for Christmas or festive occasions.
Traditional Pignoli Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Almond paste: Provides rich almond flavor and structure for the dough.
Granulated sugar: Sweetens the dough and balances the nutty ingredients.
Pine nuts: Coating the cookies, they add buttery crunch and a beautiful finish.
Egg whites: To bind the dough and help create that soft, chewy texture.
Salt: Just a pinch to enhance the almond and pine nut flavors.
How to Make Italian Gluten-Free Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the oven: Line your baking sheets with parchment or silicone mats.
Make the dough base: Pulse almond paste, sugar and salt in a food processor until sandy.
Add egg whites: Blend in one at a time until dough becomes soft and smooth.
Form the cookies: Roll dough into balls, then coat with pine nuts.
Bake the cookies: Space on the baking sheet and bake until lightly golden.
Cool before serving: Let them rest on the tray, then enjoy.
Substitutions and Variations
Use slivered almonds: If pine nuts are unavailable, try rolling the cookies in chopped or slivered almonds.
Add citrus zest: A bit of lemon or orange zest in the dough adds brightness.
Dust with powdered sugar: After baking, sprinkle lightly for an elegant finish.
Use a piping bag: For a neater shape, pipe the dough instead of scooping.
Serving Suggestions
With more festive treats: You might also enjoy fig Christmas cookies, sugar cookie sweet pizza or white Christmas punch.
With savory bites: Try steak and shiitake crostini bruschetta or brie cranberry bites.
How to Store Gluten Free Italian Pignoli Cookies
Store: Keep them in an airtight container at room temperature for up to a week or in the refrigerator for up to 2 weeks.
Freeze: Pignoli freeze well for up to 2 months.
Thaw: Defrost at room temperature for an hour or so.
Top Tips
Use high-quality almond paste: It makes a big difference in flavor and texture.
Keep hands slightly oiled: This helps prevent the sticky dough from sticking as you roll.
Don’t overbake: They should be lightly golden but still soft in the center. If you bake them for longer they will come out chewy while if you bake them for less time they will be softer.
Cool completely: They firm up as they cool and are easier to handle.
Italian Pignoli Cookies FAQs
No, marzipan is sweeter and firmer, which changes the texture and flavor.
They are sweet but balanced by the salt and nuttiness of the pine nuts.
Yes, you can freeze the shaped dough balls and bake straight from frozen, adding a couple of minutes to the baking time.
It helps create a smooth dough, but you can also use a hand mixer if needed.
Pignoli Cookies FAQs
Italian Pignoli Cookies Recipe
Italian Pignoli Cookies
Ingredients
- 16 Ounces almond paste
- 1 ¼ Cups granulated sugar
- 8 Ounces pine nuts
- 3 egg whites, large
- ½ Teaspoon salt
Instructions
- Preheat your oven to 350 degrees F.
- Prepare one or two baking sheets by lining them with parchment paper or silicone baking mats
- Pour the pine nuts into a small bowl or onto a small plate.
- Place the almond paste into a food processor with the salt and sugar. Process by pulsing until combined into a sandy texture.
- Once the mixture is nice and sandy, add in one egg white at a time, giving a few pulses between each egg white. After adding the final egg white, run the food processor until it creates a soft smooth dough.
- Using a cookie scoop or a tablespoon, scoop enough dough into the palm of your hand to create a 1-inch round ball. Roll the dough between your palms until it is a nice round shape. The dough may be a little sticky, so you can use a little oil on your hands if needed to help prevent sticking.
- Take the ball of dough and roll into some pine nuts, then place onto your prepared baking sheets, about 2 to 2 ½ inches apart.
- Bake the cookies in the preheated oven for approximately 15 minutes, or until they are slightly golden.
- Remove the cookies from the oven and let cool.
Notes
Keep hands slightly oiled: This helps prevent the sticky dough from sticking as you roll.
Don’t overbake: They should be lightly golden but still soft in the center. If you bake them for longer they will come out chewy while if you bake them for less time they will be softer.
Cool completely: They firm up as they cool and are easier to handle.
Nutrition
Italian pignoli cookies are a beautiful blend of almond paste and pine nuts, creating a soft and chewy cookie with golden edges and just the right crunch. Naturally gluten free and easy to make with only a few ingredients, they’re a wonderful addition to any cookie tray. Whether you’re baking for a holiday celebration or just treating yourself to a classic Italian sweet, this recipe is sure to impress with both flavor and texture. This is a pignoli cookies recipe Nonna would be proud of!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So glad to have found this recipe! Making it this weekend.
Are these gluten free?
Yes, naturally they are.
Perfect. Just like the ones my nonna used to make!
I know what I’m making this weekend! I’ve never had these cookies before and I lived in Italy for a year.
These look amazing! Before Christmas break we always have a cookie exchange and these would be perfect for that time!
I come from a big Italian family and these are one of my favorite Italian treats! Yours look amazing, and how great to have the option for a GF recipe! Nice!
What a great gluten free cookie for the holiday season!
Never heard of this but looks so good that i might try this some time soon.
These are so yummy! I need to try your version. We call them pinoli though. ☺️
My gran used to make these! I can’t wait to try them