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 deeply comforting about the tender crunch of pine nuts paired with the rich, nutty flavor of almond paste, and this Pine Nut Almond Paste Cookies Recipe brings that magic right into your kitchen. These cookies aren't just delicious—they're a little slice of Italian tradition that melts in your mouth and fills your home with the most inviting aroma.

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 adore this Pine Nut Almond Paste Cookies Recipe because it’s simple but feels so special—with just a handful of ingredients, you can create these timeless Italian treats that look and taste like you spent hours baking.

Minimal ingredients: You only need five pantry staples to whip these cookies up.
Unique texture: The creamy almond paste centers perfectly contrast the toasty crunch of pine nuts.
Impressively elegant: These cookies look gorgeous and fancy, making them a great gift or party treat.
Perfect for gifting: Their delicate sweetness pairs beautifully with tea or coffee for cozy sharing moments.

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

Every ingredient in this Pine Nut Almond Paste Cookies Recipe carries its own charm and plays a crucial role in balancing flavors and textures. Here’s why I love each of these ingredients and a few tips on buying the best ones.

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: This is the cookie's star—look for good-quality almond paste, not marzipan, for a smoother, less sweet texture that works perfectly here.
Granulated sugar: Just enough to add subtle sweetness without overpowering the almond flavor.
Egg white: It binds everything together while keeping the texture light and tender.
Kosher salt: A pinch to enhance all the other flavors – don’t skip it!
Pine nuts: These add a unique buttery crunch and a fragrant finish, so choose fresh pine nuts to get that irresistible toastiness.

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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

I like to enjoy these cookies pretty much as they are, but you can definitely personalize the recipe to suit your taste or occasion, which is part of the fun.

Variation: Sometimes, I add a tiny touch of lemon zest for a fresh twist, which pairs surprisingly well with the pine nuts.
Diet swap: If you prefer less sweetness, reduce the sugar slightly — just be mindful it affects texture.
Nut alternative: For a change, you can swap pine nuts for finely chopped pistachios or toasted sliced almonds for different crunch profiles.

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

Step 1: Prep & Preheat with Care

First things first, set your oven rack in the middle and preheat to 350°F (175°C). This ensures even baking. Meanwhile, line a baking sheet with parchment paper to prevent sticking—I’ve tried greasing the pan before, and parchment is a game changer for easy release.

Step 2: Blend the Dough Smooth

Break your almond paste into small chunks—this makes processing easier. Then add it to your food processor with sugar, egg white, and salt. Pulse until it’s a thick, smooth paste, scraping down the sides halfway through so there are no clumps. Don’t rush this part; smooth dough is the secret for tender cookies.

Step 3: Roll Into Balls (Your Hands Will Get Sticky!)

Scoop about 25 grams of dough per cookie and roll it softly into tight balls. If the dough is sticky (it probably will be), chill it for 10-15 minutes or use the pine nuts to “flour” your hands as you shape. This trick helps keep the dough manageable and less messy.

Step 4: Coat with Pine Nuts

Pour your pine nuts into a shallow bowl. Roll each dough ball until completely covered, pressing the nuts gently to help them stick. This step adds that iconic textured, nutty crust you’ll love.

Step 5: Bake Until Golden

Arrange the coated balls on your parchment-lined sheet with about 2 inches between each—give them room to breathe! Bake for about 18 minutes or until golden around the edges and the pine nuts toast beautifully. I find the smell at this point irresistible—you’ll know they’re perfect!

Step 6: Cool Before Sharing

Once out of the oven, these cookies are fragile, so resist the urge to move them right away. Let them cool completely on the sheet—they firm up as they cool, making them easier to handle and preserving their delicate shape.

Top Tip

From my many batches (and a few minor mishaps), I’ve learned the keys to success with this recipe and want to share those insider tips that’ll make your Pine Nut Almond Paste Cookies Recipe turn out perfectly every time.

Don’t skip chilling: If your dough is too sticky to shape easily, a brief chill tightens it up without drying out the cookies.
Use fresh pine nuts: Old pine nuts taste bitter and can ruin the cookies’ sweet, nutty harmony.
Watch oven temp: Oven temperatures vary, so check around 16 minutes to prevent over-browning, especially if your oven runs hot.
Cool completely: Moving cookies too soon leads to breakage — patience here saves your cookies from falling apart.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I usually serve these cookies plain because their toasted pine nuts are such a star, but dusting with a light sprinkle of powdered sugar adds a snowy, festive touch that’s lovely around the holidays.

Side Dishes

A cup of rich espresso or a delicate tea pairs beautifully with these cookies. They also complement a cheese board with mild, creamy cheeses and fresh fruit for an elegant dessert spread.

Creative Ways to Present

For celebrations, I like arranging these cookies in a neat circle on fine china with sprigs of fresh rosemary or edible flowers in the middle. They make a striking gift when wrapped in parchment tied with twine—simple, stunning, and heartfelt.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. I find they stay beautifully tender and crunchy for up to five days this way, perfect for savoring a few days after baking.

Freezing

These cookies freeze wonderfully! After baking and cooling, pop them into a freezer-safe container separated by parchment paper to avoid sticking. When you want a treat, just thaw at room temperature—easy and convenient for last-minute gatherings.

Reheating

If you want a just-baked feel, warm the cookies briefly in a 300°F oven for 5 minutes. This revives the pine nuts’ toasty aroma and crisp edges without drying out the almond paste center.

Frequently Asked Questions:

Can I use marzipan instead of almond paste?

It’s best to stick with almond paste for this recipe. Marzipan is sweeter and has a different texture, which affects the cookie’s final chew and flavor.

Why are my pine nuts burning during baking?

Oven temps vary, so try lowering your temperature slightly or reducing baking time. Toasted pine nuts can burn fast if left too long or if your oven runs hot.

How do I prevent the dough from sticking to my hands?

Use the pine nuts like flour—roll your sticky dough hands in pine nuts as you shape the balls, or chill the dough briefly to make handling easier.

Can I make these cookies without a food processor?

Definitely! Use a stand mixer with the paddle attachment. It takes longer to get a smooth dough, but breaking up almond paste by hand is easier with a mixer than mixing by hand.

Final Thoughts

Making Pine Nut Almond Paste Cookies Recipe has become one of my favorite rituals whenever I want a simple but elegant treat. They make me feel connected to old-world baking traditions—with each bite I’m reminded that sometimes the simplest recipes bring the biggest joy. I hope you’ll give these a try and make them your own—they’re simply irresistible!