I’ve been wanting to make these cookies for so long. I always buy a few when I go to the Italian bakeries out here.

These Pignoli cookies are made with pure Almond paste, that are rolled in pine nuts and baked until golden brown.

The cookies were very easy to make, the hard part was locating the Almond paste. I actually went to several stores before I found it, but that was probably because its holiday baking time. Anyway, this is not to be confused with Marzipan, that’s not what you want to use. Also, There’s a brand called Solo, which makes Almond filling, don’t use that either! You just need straight up Almond paste! but and you won’t believe how much this little can cost… can you believe, 8.99!!! I thought that was quite expensive!

But after looking on the Internet I found out you can make your own Almond paste real easy at home, so next time I might try that if I get adventurous.

This is what it looked like out of the can, it’s really thick and has to be broken up in the food processor. This is a very good brand though, and as soon as you take the lid off the can the smell of Amaretto fills the air!! I found out there’s another good brand out there and it’s called Odense, which comes in a tube. Just remember… Marzipan and Almond paste are two different things, and Almond filling is not what you want either.

These actually turned out Soooo good! but now I really have a new found appreciation as to why the bakeries charge so much for these little gems. Between the pine nuts and the Almond paste!$$$$$!! But with that being said, they’re very “special”cookies, and I’d definately make them again!


1 (10 oz) can of Almond paste

1/2 cup granulated sugar

1/2 cup of powdered sugar

1/4 cup of flour

3 egg whites, lightly beaten

At least 10 0z of pine nuts in a bowl to roll them in before you bake them.

Continue using the food processor after breaking up the Almond paste into small pieces.Pulse the sugar and the flour, add egg whites till dough comes together.

Scoop out a small piece of dough, and roll in pine nuts till covered, and place 2″ apart on cookie sheet. Bake 300 degrees about 32 min. Freeze them if you’re not going to use them right away, then take out as needed.

Happy Baking!!!

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  1. Oh these look heavenly! Yes I found out the hard way how expensive almond paste is. But its so good and much needed for all sorts of yummys.

  2. You’d think that I would be able to easily find almond paste here but for the life of me I don’t believe I’ve ever seen it at the supermarket! That is quite expensive for that can.

    Beautiful cookies in any case, so perhaps if I run into some almond paste….

  3. Hi Marie!
    I love these cookies and wish I had one now with my morning espresso. Oh, why can’t you be my next door neighbor!!? I see your blog changes are coming along quite well 🙂

  4. I agree these are very special cookies Marie!!! What better way to treat your family and friends!!

  5. Gorgeous photos! I love the way the first one came out. Sounds like a cookie for a really special occasion, given the expense.

  6. Mmmmm these look lovely, bring some round next time you’re over;)

  7. Glamah,I agree, but I think I might try making my own next time.

    Rowena, Thank You! I heard some places sell it in bricks, so maybe you do have it somewhere.

    Maryann, Oh, if we were neighbors we’d be dangerous!! I’d definately come over and help with those pizelles!!

    Val, I agree, and you certainly have some good treats over by your way.

    Susan, Thank’s, you’re right! not your everday cookie! but worth it.

    Lor, I’ll be there with a plate full!

  8. Almond and pine nut cookies sound really good.

  9. These cookies are like jewels – you should only share them with people who will truly appreciate the ingredients.

  10. Those look wonderful. I am not a baker, don’t like the precision, but this is a recipe that I would enjoy making. Thanks Marie – I will definitely try it.

  11. Just a note …. it is pinoli 😉

  12. Kevin,I think you would like them!

    bc, Thats exactly what I did! Thanks for stopping by.

    Lori Lynn, I don’t like the exactness of baking either, but their are certain things I must bake. I hope you try them, they were pretty easy to make.

    Food traveller, Thank you,I made a quick change. Would you believe they spell it like that in some bakeries out here??? OOOPS!!!

  13. Really!
    Well, I am not surprised. You should see how they spell english words in Italy.

  14. These look delicious! I used to love when holidays rolled around when my aunt would make a ton of these!

  15. Thanks for the almond paste advice! I’ve been searching myself because pignolis are my fav cookie of all time and don’t want to have to go to the bakey everytime I want one. Grazie!!

  16. can i ask why the flour? i had been making these Pignoli’s at an Italian bakery for about six months and never heard of using flour. i thought it was a meringue cookie…

  17. Christinemary, Hi, I think the small amount of flour, just 1/4 cup, keeps it together. I’m not sure, but it works. There’s quite a few versions of this cookie, this is just one my family has always used. I would love to try yours. 🙂

  18. How many cookies does this recipe make?

  19. Anonymous, It makes around 20-24 cookies depending on how big you make them.