Traditional and Simple: Five Ingredient Pinoli Cookies
Recipe Type: Dolci, Baking, Dessert
Cuisine: Italian
Serves: 30 cookies
Typical Sicilian cookies, these pine nut delights are delicious and naturally gluten and dairy free so all your eaters may enjoy them.
  • 8 oz Almond Paste – NOT marzipan! (recommended: Solo brand)
  • ⅔ cup sugar
  • 2 egg whites
  • ½ teaspoon salt
  • 1 cup pine nuts (NOT toasted)
  1. Crumble the almond paste into a food processor and pulse until it is the texture of sand. Add the sugar, egg whites and salt and process until smooth – about 15 seconds or so. Use a spatula to scrape the mixture out into another bowl and refrigerate for about 30 minutes. This will help make the dough easier to roll into balls.
  2. Preheat the oven to 350 degrees and prepare two baking sheets with oiled/sprayed parchment paper or a silpat (these bad boys can STICK). Pour the pine nuts on to a plate and have a bowl of cold water next to it.
  3. Remove the dough from the fridge and use a teaspoon to scoop out a small piece. Wet your hands a little so they don’t stick, and roll it around to form a ball. Drop the ball on to the pine nuts and press to flatten and coat on both sides. Be careful not to coat it with too many nuts or you’ll run out before finishing. Lay the cookie on the baking sheet and repeat until all the dough and nuts are gone.
  4. Bake in the oven for about 12-15 minutes until they’re golden brown around the edges. Allow to cool completely before serving – they’re better that way.
Recipe by Honest Cooking at