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 magical about these nutty, chewy bites—**Pine Nut Almond Paste Cookies Recipe** has a way of bringing warmth and a touch of elegance to any occasion. Their delicate crunch paired with a soft, almond-rich center makes them downright irresistible.

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 have a soft spot for Italian treats, and these cookies have won my heart with their simplicity and flavor. The way the pine nuts toast while baking creates this nutty aroma that fills your kitchen—and trust me, it’s heavenly.

Effortlessly Elegant: This recipe uses just a handful of ingredients but yields sophisticated, melt-in-your-mouth cookies.
Unique Texture: The combination of a chewy almond paste center with crunchy pine nut coating is an unforgettable contrast.
Quick to Make: You’ll have these cookies baked and ready in about 30 minutes—perfect for last-minute gatherings or when you want a sweet fix fast.
Great for Gifting: These cookies look stunning on a platter and keep well, making them ideal for holiday or hostess gifts.

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

Each ingredient here plays a specific role in creating the perfect Pine Nut Almond Paste Cookies Recipe. Choosing quality almond paste and fresh pine nuts will make all the difference in flavor and texture.

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 heart of the cookie, providing creamy almond flavor and structure. Look for good-quality almond paste—avoid marzipan, which is too sweet and rubbery.
Granulated Sugar: Balances the almond’s natural richness without overpowering the cookie’s subtle sweetness.
Egg White: Acts as a binder to give the dough the right consistency while keeping the cookies tender.
Kosher Salt: Just a pinch enhances the sweet and nutty tones—it’s a small addition with a big impact.
Pine Nuts: Coats the cookie with crunchy, buttery flavor and toast beautifully during baking.

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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 the best parts about this Pine Nut Almond Paste Cookies Recipe is how easy it is to tweak. I love experimenting with different nut coatings or adding a little citrus zest to brighten things up.

Variation: Try rolling the dough balls in chopped pistachios or finely chopped toasted almonds for a colorful twist—I especially enjoyed the vibrant green from pistachios at holiday parties.
Dietary tweak: If you need a gluten-free or grain-free option, this recipe fits perfectly since it doesn’t use flour.
Flavor boost: Adding a teaspoon of orange or lemon zest into the dough adds a subtle zing that pairs beautifully with the pine nuts’ richness.

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

Step 1: Prepping Your Oven and Workspace

First, get your oven rack centered and preheat to 350°F. Line a baking sheet with parchment paper—it’s the best way to ensure your cookies don’t stick and clean-up is a breeze.

Step 2: Making the Dough

Break your almond paste into small chunks and toss them into a food processor with sugar, egg white, and salt. Pulse until a thick, smooth paste forms—this usually takes about a minute. Remember to pause halfway and scrape down the bowl to catch any lumps. If you don’t have a food processor, your stand mixer with a paddle attachment can get the job done—just be patient as it takes a bit longer.

Step 3: Shaping the Cookies

Using a tablespoon measure, scoop out 12 rounded mounds of dough. Roll each one gently into a ball between your palms. If the dough sticks to your hands, pop it in the fridge for 10-15 minutes or roll the sticky dough directly in the pine nuts, as I sometimes do to save time.

Step 4: Coating with Pine Nuts

Pour your pine nuts into a shallow bowl and roll each dough ball in them, pressing lightly so the nuts stick to every bit of the surface. This step is what gives the cookies that beautiful, rustic look and crunchy texture.

Step 5: Baking to Perfection

Lay your coated balls on the parchment-lined sheet, spacing them 2 inches apart. Bake for around 18 minutes until the edges and pine nuts are golden and your kitchen smells amazing. Be gentle removing them—they’re quite fragile until completely cool.

Top Tip

From my experience, these tips really make the Pine Nut Almond Paste Cookies Recipe come out just right every time—no soggy bottoms or sticky hands in sight!

Chill Sticky Dough: If you find the dough hard to handle, chilling it makes rolling easier and cleaner.
Use Fresh Pine Nuts: Pine nuts can go rancid quickly; fresher ones toast better and taste sweeter.
Don’t Skip Scraping the Bowl: Ensuring the almond paste is smooth without lumps results in a perfectly consistent cookie.
Cool Before Removing: Let them cool fully on the pan to avoid breaks—they’re delicate but worth the wait.

How to Serve Pine Nut Almond Paste Cookies Recipe

Garnishes

I like to sprinkle a few additional toasted pine nuts on top right after baking for extra crunch and eye appeal. A light dusting of powdered sugar can also add a delicate sweetness when you want to dress them up for guests.

Side Dishes

These cookies are a fantastic companion to a cup of strong espresso or rich hot chocolate. For festive occasions, I love pairing them with a plate of fresh fruit and cheeses for a sweet-savory contrast.

Creative Ways to Present

For holiday parties, I arrange these cookies in little stacks tied with twine or nestled in small decorative tins. It turns a simple treat into a thoughtful gift everyone remembers.

Make Ahead and Storage

Storing Leftovers

After they cool, I store these cookies in an airtight container at room temperature. They stay fresh and delicious for about a week, though mine rarely last that long!

Freezing

If I want to make a batch ahead, I freeze the dough balls before baking. When I’m ready, I just thaw slightly and bake as usual—this keeps the cookies tasting freshly made.

Reheating

To bring leftover cookies back to life, I gently warm them in a 300°F oven for 5 minutes. This refreshes the nuts’ crunch and softens the center just a bit.

Frequently Asked Questions:

Can I use marzipan instead of almond paste?

It’s best to avoid marzipan because it contains more sugar and has a different texture, which can make the cookies overly sweet and less tender. Almond paste provides the smooth, nutty base that these cookies are known for.

What if my dough is too sticky to handle?

If your dough feels sticky, chill it in the fridge for 10 to 15 minutes to firm up slightly. Alternatively, roll the dough balls directly in pine nuts as you shape them; the nuts help prevent sticking and still coat the cookies beautifully.

How long do these cookies keep?

Stored in an airtight container at room temperature, these cookies taste best within a week. They maintain their texture and flavor nicely and, if kept fresh, can last a bit longer.

Can I freeze these cookies?

Yes! You can freeze the dough balls before baking, which is my favorite method. Just thaw and bake fresh when you want them. You can also freeze fully baked cookies, but the texture is best when baked fresh from frozen dough.

Final Thoughts

I’ve baked these Pine Nut Almond Paste Cookies Recipe more times than I can count, and every time they remind me why I keep this recipe in heavy rotation. They’re simple, scrumptious, and like little pockets of joy that pair perfectly with your favorite coffee or tea. Give them a try—you might find they quickly become your go-to treat or gift for any occasion!