You know those cookies that make your entire kitchen smell like pure happiness? Yeah, these pignoli cookies do exactly that. The moment they hit the oven, the warm, nutty aroma of toasted pine nuts and sweet almond paste fills the air, and suddenly, you feel like you’re in a tiny Italian bakery—minus the plane ticket.
My love for these cookies started at a family Christmas party when I was a kid. I remember sneaking one off the dessert tray, expecting just another cookie, but nope—one bite in, and I was hooked. Crispy on the outside, soft and chewy on the inside, with just the right amount of sweetness. And the best part? They’re naturally gluten-free, so no funky flour swaps—just classic, simple ingredients.
Let’s bake something unforgettable.
Tips for the Best Pignoli Cookies
- Use good-quality almond paste – The fresher, the better. Avoid marzipan; it’s too sweet and won’t give the right texture.
- Don’t skip the cooling time. They come out soft but set up beautifully after a few minutes.
- Pine nut shortage? Swap them for slivered almonds or chopped pecans for a different spin.
- Make them dairy-free! These cookies are naturally gluten-free and dairy-free—just double-check your almond paste ingredients.
- Want extra chew? Let the unbaked dough sit in the fridge for 30 minutes before baking.
Serving & Storage
These cookies are perfect with a shot of espresso, a cup of tea, or even crumbled over vanilla ice cream. Store them in an airtight container at room temp for up to 5 days or freeze for longer storage.

Soft & Chewy Pignoli Cookies (Gluten-Free!)
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Classic Italian almond-pine nut cookies—chewy, crispy, and naturally gluten-free.
Ingredients
- 1 (8 oz) can almond paste (not marzipan)
- ½ cup granulated sugar
- ½ cup powdered sugar
- 2 large egg whites
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (or almond extract for extra almond punch)
- 1 ½ cups pine nuts
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. If your pine nuts are looking a little pale, you can toast them for 2-3 minutes in a dry pan over medium heat to bring out their flavor.
- Break Down the Almond Paste: In a mixing bowl, crumble the almond paste with your hands or a fork. You want it to be in small pieces before you start mixing.
- Mix the Dough: Add both sugars, the salt, vanilla, and egg whites. Use an electric mixer on medium speed to blend everything into a thick, sticky dough. Don’t worry if it looks a little wet—that’s normal!
- Shape the Cookies: Scoop out tablespoon-sized balls of dough. Roll each one in the pine nuts, pressing lightly so they stick.
- Bake: Arrange them on the baking sheet about 2 inches apart. Bake for 15-18 minutes or until golden brown and lightly cracked on top.
- Cool & Enjoy: Let them cool for about 10 minutes before transferring them to a wire rack. The cookies will firm up as they cool.
Notes
Best made with fresh almond paste. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~120 per cookie
- Sugar: ~8g
- Sodium: ~20mg
- Fat: ~7g
- Saturated Fat: ~0.5g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: 0mg