Home › Recipes › Cookies & Snacks
Pignoli Cookies
By Snejana Andreeva
on Dec 07, 2023
These gorgeous Pignoli Cookies are a tradition in every Italian household. Made from a few simple ingredients, they are even naturally gluten-free . So let’s take a journey to 🇮🇹 Italy with my easy and delicious Pignoli Cookies recipe! These traditional Italian almond cookies are coated in crunchy pine nuts and they strike the perfect balance between chewy and crispy.
- Why You’ll Love Pignoli Cookies
- How to Prepare
- Nonna’s Tip
- Variations and Substitutions for Pignoli Cookies
- Other Holiday Cookies
- Common Questions
- Pignoli Cookies Recipe
View this post on Instagram A post shared by Snejana Andreeva (@themodernnonna)
Why You’ll Love Pignoli Cookies
You’re going to fall in love with my Pignoli Cookies for their minimal ingredients and effortless prep. These beautiful cookies 🍪have the perfect blend of richness from the almond paste and crunch from the pine nuts. You’ll enjoy a hassle-free baking experience, that will give you a chewy inside and crispy outside. Whether you’re making these for a special occasion or a simple treat, these cookies bring the joy of authentic Italian flavor to your fingertips. Buon appetito!
How to Prepare
🔥 Preheat the oven to 325F and line a baking sheet with parchment paper .
🔪 Open the almond paste tube, cut it into pieces or break it apart, and then process it in a food processor until it’s fully broken apart.
🌟 Take the food processor lid off and add the sugars (granulated and powdered) and process until combined.
🥚 Finally, add the egg whites, salt, and almond extract and process until a sticky , cookie-like batter forms (it will be a lot like a paste). Add almond flour a little at a time if it’s too thin.
🍪 Take a mini ice cream scoop or a measuring spoon and roll the dough into balls and then dip each ball into the pine nuts .
🥛 Place them on the baking sheet and gently press down with the flat side of a measuring cup or the bottom of a mug.
♨️ Bake for about 16-20 minutes, depending on the oven, until the bottoms of the cookies are golden.
❄️ Let the cookies cool and sprinkle with icing sugar. Enjoy!
Nonna’s Tip
If the almond cookie batter is too loose you can add 1/4 cup of almond flour at a time until a tacky dough forms. Sometimes the consistency of the batter depends on how big/small the egg white is.
Variations and Substitutions for Pignoli Cookies
You can certainly mix and match these variations based on your preferences, dietary needs, or the occasion. Enjoy the creative process of making these Pignoli Cookies your own!
- Feel free to add a bit of ground cinnamon or nutmeg to the dough.
- Swap out the pine nuts for other nuts such as chopped almonds, 🌰 hazelnuts, or pistachios.
- You could drizzle the cookies with melted dark or white 🍫 chocolate after baking.
- If you’re looking for added flavor, you could include some finely grated orange or 🍋lemon zest in the cookie dough.
- Add some festive sprinkles to your cookies for Christmas 🎄 or other holidays.
Other Holiday Cookies
My 3 Ingredient Sugar Cookies are simple and delicious as well!
Italian Amaretti Cookies
25 mins
Easy Gingerbread Cookies
3 hrs 23 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Common Questions
Depending on the size of your egg, the cookie batter may be too loose, so you can add 1/4 cup of almond flour at a time until a tacky dough forms.
Store Pignoli Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for about 2-3 months.
Baking the cookies for an extended period will yield a crispier texture, and they will continue to firm up further as time passes post-baking. To achieve soft and chewy Pignoli Cookies, I recommend baking them until the pine nuts just begin to take on a golden hue or the cookies have lightly golden bottoms.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Baking Sheet
- ▢ Parchment Paper
- ▢ Mixing Bowls
- ▢ Large Food Processor
- ▢ Almond Paste
Ingredients
- ▢ 7 ounces almond paste
- ▢ ⅓ cup granulated white sugar
- ▢ ⅓ cup powdered sugar
- ▢ 1 egg-white , medium
- ▢ 1 pinch salt
- ▢ ½ teaspoon pure almond extract , optional
- ▢ 1 cup pine nuts , for rolling
Instructions
- ▢ Preheat the oven to 325F and line a baking sheet with parchment paper .
- ▢ Open the almond paste tube, cut it into pieces or break it apart, and then process it in a food processor until it’s fully broken apart.
- ▢ NOTE: I purchased mine at the grocery store but the one I linked is the exact same brand I used. Be careful when purchasing on Amazon though as the quality is not always the same. I would recommend getting almond paste at the grocery store.
- ▢ Take the food processor lid off and add the sugars (granulated and powdered) and process until combined.
- ▢ Finally, add the egg whites, salt, and almond extract and process until a sticky, cookie-like batter forms (it will be a lot like a paste). You should be able to roll it into a ball.
- ▢ NOTE: If the batter is too thin (this can happen depending on the size of the egg) add a little bit of almond flour at a time to the food processor until you have the right consistency.
- ▢ Take a mini ice cream scoop or a measuring spoon and roll the dough into balls and then dip each ball into the pine nuts. I make sure my palms are wet so that the cookies don’t stick and roll easily.
- ▢ Place the cookies on the baking sheet and gently press down with the flat side of a measuring cup or my hand. I make sure that my palm or measuring cup is a bit wet so that the cookies don’t stick to you as you press.
- ▢ Bake for about 16-20 minutes, depending on the oven, until the bottoms of the cookies are lightly golden.
- ▢ Let the cookies cool and sprinkle with icing sugar. Enjoy!
Nonna’s Notes
- Flavor swaps: Feel free to add a bit of ground cinnamon or nutmeg to the dough. You could also include some finely grated orange or lemon zest in the cookie dough.
- Go nuts: Swap out the pine nuts for other nuts such as chopped almonds, hazelnuts, or pistachios.
- Add chocolate: You could drizzle the cookies with melted dark or white chocolate after baking.
- Holiday themes: Use any kind of seasonal sprinkles to match the time of year – Easter, Christmas, Thanksgiving, Halloween, etc.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pignoli Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Large Food Processor
- Almond Paste
Ingredients
- 7 ounces almond paste
- ⅓ cup granulated white sugar
- ⅓ cup powdered sugar
- 1 egg-white medium
- 1 pinch salt
- ½ teaspoon pure almond extract optional
- 1 cup pine nuts for rolling
Instructions
- Preheat the oven to 325F and line a baking sheet with parchment paper .
- Open the almond paste tube, cut it into pieces or break it apart, and then process it in a food processor until it’s fully broken apart.
- NOTE: I purchased mine at the grocery store but the one I linked is the exact same brand I used. Be careful when purchasing on Amazon though as the quality is not always the same. I would recommend getting almond paste at the grocery store.
- Take the food processor lid off and add the sugars (granulated and powdered) and process until combined.
- Finally, add the egg whites, salt, and almond extract and process until a sticky, cookie-like batter forms (it will be a lot like a paste). You should be able to roll it into a ball.
- NOTE: If the batter is too thin (this can happen depending on the size of the egg) add a little bit of almond flour at a time to the food processor until you have the right consistency.
- Take a mini ice cream scoop or a measuring spoon and roll the dough into balls and then dip each ball into the pine nuts. I make sure my palms are wet so that the cookies don’t stick and roll easily.
- Place the cookies on the baking sheet and gently press down with the flat side of a measuring cup or my hand. I make sure that my palm or measuring cup is a bit wet so that the cookies don’t stick to you as you press.
- Bake for about 16-20 minutes, depending on the oven, until the bottoms of the cookies are lightly golden.
- Let the cookies cool and sprinkle with icing sugar. Enjoy!
Video
Notes
- Flavor swaps: Feel free to add a bit of ground cinnamon or nutmeg to the dough. You could also include some finely grated orange or lemon zest in the cookie dough.
- Go nuts: Swap out the pine nuts for other nuts such as chopped almonds, hazelnuts, or pistachios.
- Add chocolate: You could drizzle the cookies with melted dark or white chocolate after baking.
- Holiday themes: Use any kind of seasonal sprinkles to match the time of year - Easter, Christmas, Thanksgiving, Halloween, etc.
Nutrition
Pignoli Cookies https://themodernnonna.com/pignoli-cookies/ December 7, 2023
