What makes these cookies so magical you ask? Well for starters, it it only takes 5 ingredients to make them – pine nuts, almond paste, sugar, egg whites and salt. PLUS they’re naturally gluten and dairy free.
Normally, the phrase “gluten/dairy-free cookies” would send me running away in fear. But I promise, the only thing scary about these cookies is that it’s stupid easy to eat the whole batch in one sitting.
Pinoli (Italian for pine nut) cookies are a classic, old-school Italian confection. They have a mellow almond-y flavor and an insanely addictive chew, with just enough texture and toasty-ness from the pine nuts. 
Bought at a bakery, they’ll cost you a pretty penny – sometime going for more than $30/lb! For cookies! That’s crazytown.
The almond paste and pine nuts can be a little pricey, but baking these at home will easily run you less than half of that. Plus, they’re pretty effortless to make and hold up well in a cookie jar. That is, if they last you that long.
There are lots of variations of this recipe out there, some including everything from baking powder and flour to honey and confectioners sugar. I still like this one the best. I learned this recipe about 8 or so years ago from an amazing lady named Michelle when we worked together at an Italian Market.
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- Yield: 30 cookies 1x
Ingredients
- 8 oz Almond Paste – NOT marzipan! (recommended: Solo brand)
- 2/3 cup sugar
- 2 egg whites
- 1/2 teaspoon salt
- 1 cup pine nuts (NOT toasted)
Instructions
- 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.
- 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.
- 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.
- 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.
- Category: Baking, Dessert, Dolci
- Cuisine: Italian
Frequently Asked Questions
Why almond paste and not marzipan?
Use 8 oz of almond paste, not marzipan. I like the Solo brand. Marzipan has a much higher sugar content and a stiffer texture. It scorches before the centers set, and the cookies end up far too sweet. Not the same thing at all.
Why does the dough need to chill for 30 minutes before rolling?
After the food processor, the dough is quite sticky. Thirty minutes in the fridge firms it up enough to scoop and roll into balls. Wet your hands slightly even then, and it handles cleanly.
Why do the pine nuts need to be untoasted?
Use 1 cup of untoasted pine nuts. At 350 degrees F for 12 to 15 minutes, the oven does the toasting during the bake. Starting with pre-toasted nuts pushes them past golden into bitter and over-browned by the time the cookie is done.
Why cool the cookies completely before eating?
Hot from the oven the centers are still soft and the structure has not set. Let them cool fully on the pan. They are better that way, the chew firms up and the pine nut flavor comes through more clearly at room temperature.
