Name: Pine Nut Almond Paste Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Italian
Ingredients: 7 ounces almond paste; 1/2 cup granulated sugar; 1 large egg white; 1/4 teaspoon kosher salt; 1 cup pine nuts

There’s something truly irresistible about these little bites of nutty goodness—soft almond paste centers hugging crunchy pine nuts on the outside. This Pine Nut Almond Paste Cookies Recipe brings together simple ingredients for a delightfully textured treat that’s perfect any time you want a touch of elegance with your coffee or tea.

The image shows several round cookies covered fully with whole pine nuts, giving the cookies a textured look with a mix of light beige and golden-brown tones from the baking. The cookies have a slightly raised and soft appearance, and they are laid out closely together on a white marbled surface. The pine nuts are evenly spread and cover the entire top and sides of each cookie, creating a bumpy and crunchy outer layer. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe
Top Tip
How to Serve Pine Nut Almond Paste Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pine Nut Almond Paste Cookies Recipe

Why You'll Love This Recipe

I honestly fell for this recipe the first time I tasted freshly baked pignoli cookies at a local bakery. The way the pine nuts toast just right while the almond paste stays soft is magic. Making these at home will give you that same joy, without the fuss or complicated steps.

Simple Ingredients: You only need a handful of pantry staples, yet the flavor punches way above its weight.
Elegant Texture: Crispy pine nuts on the outside meet a luscious, chewy almond center that feels like a treat from an Italian kitchen.
Quick & Easy: Just about 35 minutes total hands-on and baking time means you can whip these up when guests pop by or as an everyday snack.
Customizable: Once you master the basic Pine Nut Almond Paste Cookies Recipe, it’s easy to tweak with your favorite nuts or add a hint of citrus zest for a personal touch.

A white plate with lace-like edges holds a stack of round cookies covered with pine nuts, giving them a bumpy texture and a light golden brown color. The cookies are piled in a slightly uneven way, showing their crisp, cracked tops. The plate sits on a folded red cloth with a small fringe on one side, placed on a white marbled surface. Some pine nuts are scattered around the plate along with a glass jar tipped over, spilling more pine nuts near the bottom left corner. Two similar cookies lie next to the plate on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s charm lies in how few ingredients it calls for, yet how those few come together so perfectly. Almond paste provides deep, nutty sweetness and chewiness, while pine nuts add that buttery crunch. The sugar and egg white help hold it all together and bake up beautifully.

Flat lay of a small pile of broken almond paste chunks, a small white bowl filled with granulated sugar, a single large whole egg with a clean shell, a small white bowl containing kosher salt, and a small white bowl filled with fresh pine nuts, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond paste: Look for true almond paste, not marzipan—paste has the right balance of almond and sugar without being overly sweet or gummy.
Granulated sugar: Adds sweetness and helps form the cookie's structure for that tender texture inside.
Egg white: Acts as a binder, keeping everything together without adding fat or heaviness.
Kosher salt: Just a pinch enhances the almond flavor and balances the sweetness perfectly.
Pine nuts: The star crunch layer that toasts up beautifully on the outside—don’t skimp here!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Pine Nut Almond Paste Cookies Recipe is how effortless it is to tweak. I’ve played around with swapping pine nuts for chopped pistachios or sprinkling a little orange zest into the dough for a zesty twist that brightens up the flavor beautifully.

Variation: Try adding a splash of almond extract for an extra almond punch, or fold in finely chopped dark chocolate chips if you want a surprise mid-bite.

Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe

Step 1: Preheat and Prep Like a Pro

First things first, get your oven set to 350°F and line a baking sheet with parchment paper — this little step saves you from sticky messes and makes cleanup a breeze. I like to arrange my rack in the middle so the cookies bake evenly without over-browning.

Step 2: Blend the Dough to Silky Smooth

Pop your almond paste broken into small pieces into a food processor with sugar, egg white, and salt. Pulse until everything combines into a thick, smooth dough. I always stop halfway to scrape down the bowl to catch any lumps hiding at the bottom—that step makes a huge difference for consistency!

Step 3: Shape and Chill if Needed

Scoop out 12 rounded tablespoons of dough and roll each into a ball with your hands. The dough can be sticky, so if it feels like too much, just pop it in the fridge for 10-15 minutes to firm up. This really helps with shaping without losing the tenderness of the almond paste.

Step 4: Coat Generously in Pine Nuts

Pour your pine nuts into a wide shallow bowl, and roll each dough ball until fully coated. Gently press the nuts in so they stick well—this gives the cookies that classic crunchy shell and nutty aroma after baking.

Step 5: Bake and Cool with Care

Arrange the coated dough balls on your baking sheet with about 2 inches between them and pop into the oven. Bake for 18 minutes or until the pine nuts and cookie edges begin turning golden. Remember, these cookies are delicate when warm, so cool them fully on the pan before moving them — this step saved me from many crumbles!

Top Tip

Making these Pine Nut Almond Paste Cookies was such a fun learning experience, and I want to pass on the best advice so your cookies come out just right, every time.

Perfect Dough Texture: Don’t rush the mixing - slow and steady in your food processor gives you a silky dough that shapes beautifully.
Sticky Situation Fix: If the dough clings to your hands, coat your palms lightly with sugar or dip each ball directly into pine nuts to avoid fussing.
Cooling Patience: Let the cookies cool fully on the pan—resist the urge to move them too soon or they’ll crack and crumble.
Substitute Caution: Always use almond paste, not marzipan; marzipan is too sweet and gummy, which changes the texture drastically.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I love to finish these cookies with a tiny dusting of powdered sugar for a delicate snow-kissed look that’s simple but elegant. Sometimes I'll add a few extra toasted pine nuts on top before baking just to amp the crunch factor.

Side Dishes

These cookies pair beautifully with a hot cup of espresso or a rich, creamy chai latte. For a gathering, I often serve them alongside fresh fruit or a light ricotta cheesecake for a variety of flavor contrasts.

Creative Ways to Present

For special occasions, try arranging these cookies on decorative trays lined with parchment paper and sprinkled with edible flower petals. They also make charming gift packages tied with rustic twine and a sprig of rosemary—a simple but thoughtful treat.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated by parchment or wax paper layers so they don’t stick. They stay fresh and tender for up to a week, which is great if you don’t plan to eat them all right away.

Freezing

Freezing works well if you want to prepare ahead. I place the shaped dough balls on a tray and freeze until firm, then transfer to a sealed bag. When ready, bake straight from frozen, adding a couple minutes to the baking time.

Reheating

If you want to enjoy a freshly baked warmth, pop leftover cookies in a 300°F oven for 5 minutes. This revives their crunch without drying them out, like they just came from the oven.

Frequently Asked Questions:

What’s the difference between almond paste and marzipan?

Almond paste is less sweet and has a coarser texture compared to marzipan, which is sweeter and smoother. For this Pine Nut Almond Paste Cookies Recipe, almond paste gives the right chewy texture without becoming too sugary or sticky.

Can I use other nuts instead of pine nuts?

Yes! While pine nuts offer a buttery crunch, you can try chopped pistachios, walnuts, or slivered almonds as substitutes. Each will lend a slightly different flavor and texture, but the cookies will still be delicious.

How do I prevent cookies from sticking to the pan?

Using parchment paper or a silicone baking mat is key to preventing sticking. Also, letting the cookies cool fully on the baking sheet before moving them helps them set and reduces the chance of crumbling or sticking.

Can I make the dough without a food processor?

Definitely! You can crumble the almond paste into small pieces and use a stand mixer with a paddle attachment to beat it together with sugar and the egg white until smooth. It might take a little longer, but it works well.

Final Thoughts

This Pine Nut Almond Paste Cookies Recipe has quickly become one of my favorite little baking projects to share with friends. It’s got that perfect balance of easy prep, delightful texture, and nostalgic Italian charm. I hope you have as much fun making (and eating) them as I do—trust me, you’ll want to keep this recipe handy for all those moments you want a simple yet special treat.